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Milo Tiramisu

Updated: Jul 7

I have to share this delightful twist on a classic dessert, inspired by a dear friend of mine. She made a traditional tiramisu and asked for my honest feedback. As I savored each bite, the idea of incorporating Milo into the recipe just popped into my head.

The result is a Milo Tiramisu that blends the creamy richness of mascarpone with the nostalgic, malty goodness of Milo, creating a dessert that's both familiar and excitingly new.

What makes this Milo Tiramisu truly special is its simplicity. You don’t need fancy equipment or advanced cooking skills to create this treat. The combination of freshly brewed Milo, coffee liqueur, and Marie cookies provides a unique base, while the mascarpone filling, enriched with Milo and fresh orange zest, adds a refreshing twist.

Each layer comes together effortlessly, making the process enjoyable and stress-free.

I encourage you to give this a try, especially if you’re a fan of experimenting with flavors or if you just love Milo. The dessert is perfect for any occasion, whether you're hosting a dinner party or simply treating yourself.

The overnight chilling allows the flavors to meld beautifully, and the presentation with a dusting of Milo and a Marie cookie garnish makes it a visually appealing and deliciously indulgent treat. Enjoy the process, and most importantly, savor every bite of this delightful Milo Tiramisu!



(Serve 2)

  • Fillings:

  • Egg Yolks, 2

  • Demerara Sugar, 70g

  • Egg Whites, 2

  • Sea Salt, Pinch

  • Mascarpone, 225g

  • Milo Preferably Australia Made, 45g + More For Presentation

  • Fresh Orange Zest, 1 Orange

  • Tiramisu:

  • Milo Freshly Brewed, For Dipping

  • Coffee Liqueur, 2 TBSP

  • Marie Cookies, For Stacking & Presentation





  1. Prepare the fillings.

  2. Prepare a double boiler.

  3. Add the egg yolks to the double boiler.

  4. Whisk until it turns pale yellowish.

  5. *Make sure the simmering water does not touch the bowl, or else the eggs will scramble.*

  6. Add in the sugar and whisk until the sugar has dissolved.

  7. The mixture should thicken and the color should lighten.

  8. In another bowl, whisk egg whites and salt with a hand or stand mixer until stiff peaks form.

  9. In another large mixing bowl, whip mascarpone, milo and orange zest until light and fluffy.

  10. Fold the yolk mixture into the mascarpone until well combined.

  11. Next, fold the egg whites in 1/3 portions until everything is fully incorporated.

  12. Keep chilled until ready to use or you can transfer into a piping bag.

  13. Prepare the tiramisu.

  14. In a shallow bowl, add freshly brewed milo and coffee liqueur.

  15. *You can check out how to make a proper cup of milo here.*

  16. Mix until well combined.

  17. Dip one marie cookie into the milo mixture and flip only once.

  18. I'm just using drinking glasses to serve my milo tiramisu; my glasses are big enough to fit the marie cookies. Break them in halves if needed.

  19. Pipe or spoon the mascarpone mixture onto the cookies.

  20. Repeat the steps and stack to the brim.

  21. Chill in the fridge overnight.

  22. The next day, the tiramisu should shrink a bit.

  23. Spoon some milo over the tiramisu.

  24. Slide 1 marie cookie into the tiramisu.

  25. Serve immediately.

This is... Mama Mia...

Thought I'd died and gone to heaven...


Recipe Video:

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