Buttermilk Tiramisu

Buttermilk Tiramisu

Servings6 servings
Prep Time25 minutes
Assembly Time15 minutes


  • ¾ cup Arrowhead Mills Organic Buttermilk Pancake & Waffle Mix
  • 1 tablespoon canola oil
  • ½ cup milk plus 2 tablespoons
  • 1 teaspoon vanilla extract
  • 2 teaspoons instant espresso or 4 ounces of strong espresso
  • 2 ounces brandy
  • 4 egg yolks
  • 2 tablespoons sugar
  • 2 egg whites
  • 2 cups mascarpone cheese
  • 3 ¼ inches hazelnut chocolate pieces
  • 3 ounces milk chocolate shaved
  • 2 tablespoons cocoa powder bitter-sweet


  • Follow directions for buttermilk pancake mix and add 1 teaspoon of vanilla extract. Make 8 pancakes. Slice each pancake into 4 fingers Set aside.
  • Mix coffee and brandy together, set aside.
  • Over a double boiler, beat egg yolks and sugar until mixture thickens forms into ribbons and lightens in color. Let this cool before incorporating the mascarpone. Beat egg white to stiff peaks.
  • Fold mascarpone cheese into egg yolk, fold mascarpone mixture into egg whites and set aside.
  • Line pancake fingers around the edges of 6 wine goblets, from the bottom up, with a pastry brush paint the pancake strips with espresso mixture.
  • Fill each wine goblet ¹⁄3 full of mascarpone mixture. Divide broken chocolate and sprinkle over each class.
  • Lay over 2 remaining fingers of pancake, paint again with espresso mixture and top with remaining mascarpone mixture. Sprinkle over powdered cocoa and top with shaved chocolate. Refrigerate and serve.
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