Cocoa Pops Tiramisu

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

2 hours cook

Serves 8

Hugh Woodward

Ingredients

For the Cocoa Pop bars:

200gwhite marshmallows

50g butter

2 tbspcocoa powder

1 boxcocoa pops

For the 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.

What do you think of the recipe?

save recipe

Hugh Woodward

follow

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.