Cocoa Pops Tiramisu

Check out this naughty take on everyone's favourite member of the Variety Pack cereal collection, Cocoa Pops.

30 minutes prep

2 hours cook

Serves 8

Hugh Woodward

Ingredients

Cocoa Pop bars:

200gwhite marshmallows

50g butter

2 tbspcocoa powder

1 boxcocoa pops

Mascarpone filling:

500gmascarpone

150mlcondensed milk

400mldouble cream

75mlchocolate liqueur

Cocoa pops milk:

300gCocoa pops

500ml whole milk

Garnish:

200gCocoa Pops

Seriously, is there any finer thing than the milk leftover when you've eaten this iconic cereal? Oh yeah, tiramisu? We're going down memory lane with this slightly boozy celebration of that glorious food memory.

Method

Heat the marshmallows, butter and cocoa together until the marshmallows and butter have melted. Quickly mix together then fold in the Cocoa Pops, mix until fully combined.

While still warm press the mixture into a (lined) 30 x 20cm tray. Leave to set - this won't take long.

Whisk the mascarpone and condensed milk together until combined. In a separate bowl, whisk the double cream and chocolate liqueur together until you have stiff peaks. Fold the two together.

To make the Cocoa Pops milk, pour the cocoa pops into the milk, leave to stand briefly to allow the milk to infuse with the cereal then strain.

To assemble the tiramisu, cut the marshmallow sheet into 12 or so bars then dip each one in the milk for around 3 minutes to absorb the liquid.

Spread a layer of these at the bottom of a narrow tiramisu dish. Top with the whipped cream/mascarpone mixture. Repeat, then finally finish with a sprinkling of cocoa pops! As with all tiramisu recipes, this one benefits by being left in the fridge for a bit. Preferably overnight, but if you can't manage that then a few hours at least.