I didn’t plan to make a “Mars tiramisu” the first time. I just had a jar of Mars spread sitting in the cupboard and a classic tiramisu mood… but I didn’t feel like separating eggs or making anything complicated. So I did what I always do when I’m testing a new dessert idea: keep the base simple, keep the steps clean, and let the flavour do the talking.
This is basically tiramisu’s easy cousin. Ladyfingers soaked in coffee milk, a whipped cream + mascarpone filling, and then a thick Mars layer on top that sets into this soft, sliceable blanket. It’s sweet (obviously), but it’s not just sugar-on-sugar — the coffee milk helps cut through, and the mascarpone keeps it from tasting like a candy bar exploded in a pan.
Below is exactly how I make it in my 20×20 cm pan, plus the small things that actually matter (like how wet to dip the biscuits, how to keep the filling firm, and how not to overheat the Mars topping).
What it tastes like (so you know if it’s your thing)
- Texture: creamy and fluffy filling, soft soaked ladyfingers, smooth top layer that’s thicker than a drizzle but not a hard shell
- Flavour: coffee + caramel-chocolate vibes, a little salty-sweet if your Mars spread has that edge
- Sweetness level: medium-high (you can balance it by using stronger coffee and not over-soaking)
If you’re used to classic tiramisu that’s bitter and boozy, this is a different lane. But if you like caramel chocolate desserts and you want something you can prep, chill, slice, and serve without stress, this one works.
Ingredients (with the “why” behind each one)
Base
200 g ladyfingers
These are your structure. They soak up the coffee milk and become cake-like in the fridge. If your ladyfingers are super dry, they’ll drink more liquid — just dip faster.
200 ml milk with coffee (or just milk)
I almost always use coffee milk because it gives the whole dessert a bit of balance. If you don’t want caffeine, use plain milk. If you want more coffee flavour, use stronger coffee and less milk, but keep the total around 200 ml so you don’t drown the biscuits.
Filling
250 ml sweet/heavy cream (whipping cream)
This is what makes the filling light. Cold cream whips best, so I chill it properly.
250 g mascarpone
Mascarpone gives the filling that classic richness and a slightly tangy dairy note. It also helps the filling set.
1–2 tbsp Mars cream/spread
This goes into the filling, not just the top. I use 2 tablespoons when I want the Mars flavour to show up in every bite. If your spread is very strong or very sweet, start with 1 tablespoon.
Topping
250 g Mars cream/spread
Yes, it’s a lot. This is the whole point: a thick top layer that firms up in the fridge. If you prefer a thinner topping, you can reduce it, but the “Mars tiramisu” vibe comes from that generous layer.
Equipment you’ll need
- 20×20 cm pan (or similar size dish)
- Mixing bowl + hand mixer / stand mixer
- Spatula
- Shallow bowl for the coffee milk dip
- Double boiler setup (or a heatproof bowl over a pot of simmering water)
Step-by-step: how I make Mars tiramisu
1) Prep the coffee milk dip
Warm your coffee milk (or milk). It should be warm, not hot — if it’s too hot it turns the ladyfingers into instant mush. Pour it into a shallow bowl so dipping is quick.
My dipping rule:
One fast dip per side, then straight into the pan. Ladyfingers keep absorbing even after you place them, so don’t soak them like a sponge.
2) Make the filling
In a mixing bowl, whip the 250 ml cream until it’s half-stiff (it holds shape but the tips still bend a bit).
Add the 250 g mascarpone and 1–2 tbsp Mars spread.
Whip again until the filling is firm and spreadable. Stop once it looks smooth and stable — if you keep mixing forever, you can push it too far and it starts looking grainy.
Quick check:
Lift the whisk. If the filling makes a peak that holds and doesn’t slump instantly, you’re good.
3) Build the first layer
In your 20×20 cm pan, arrange the first layer of ladyfingers. Dip each one quickly in the warm coffee milk, then place it in the pan.
Try to pack them in neatly so you don’t end up with huge gaps (small gaps are fine — the filling fills them).
4) Add the first half of the filling
Divide the filling into two parts (I just eyeball it).
Spread the first half over the biscuit layer. Use a spatula and push it gently to the edges. Don’t press too hard — you don’t want to drag the biscuits around.
5) Second layer of biscuits + second half of filling
Repeat the dipping and layering for the second layer of ladyfingers.
Spread the remaining filling evenly on top. Smooth it out so the Mars topping later has an even base.
6) Chill it (first chill)
Refrigerate for 2–3 hours.
This step matters because it firms the filling and helps the layers settle so you don’t end up pouring warm topping onto something still soft and airy.
If you’re short on time: 2 hours works, but 3 is better.
7) Make the Mars topping (gently)
Melt 250 g Mars spread in a double boiler. That means: a heatproof bowl over a pot of simmering water. Stir slowly until it becomes smooth and pourable.
Important: Don’t let the water boil aggressively, and don’t microwave it on high. Mars spread can go weird if overheated — it can split or turn thick in an unpleasant way. Gentle heat = glossy topping.
Once melted, pour it over the chilled tiramisu and tilt the pan a little to help it spread.
8) Decorate (optional, but fun)
I keep decoration simple because this is already rich. But if you want it to look like a proper bakery slice, any of these work:
- Mars mini bars (whole or chopped)
- Caramel pieces
- A few dollops of whipped cream
- Chocolate curls
- A light dusting of cocoa (only if you like that bitter note)
9) Chill again (second chill)
Refrigerate for another 2 hours until the Mars layer sets.
Then slice. For cleaner cuts, I use a sharp knife and wipe it between slices.
Tips that actually make a difference
Don’t over-soak the ladyfingers
If the biscuits get too wet, the whole dessert turns into a soft pudding situation. Still tasty, but you lose the nice layered look and slice.
Chill the cream and bowl if your kitchen is warm
Whipped cream behaves best when everything is cold. If your kitchen is hot, chill the bowl for 10 minutes before whipping.
Stop mixing once it’s firm
Cream + mascarpone can go from perfect to overmixed faster than people expect. As soon as it’s stable and spreadable, stop.
For a stronger coffee balance
Use stronger coffee in the milk (or replace part of the milk with espresso). This helps cut the sweetness from the Mars spread.
For neat slices
Chill overnight if you can. It slices like a dream the next day (I know you said no “dream cake” wording — but you get what I mean: it slices clean).
Storage and make-ahead
- Fridge: keeps well for 3 days, covered
- Best texture: after overnight chilling
- Freezing: you can freeze it, but the topping sometimes changes texture slightly when thawed (still edible, just not as smooth)
FAQs
Can I make it without coffee?
Yes. Use plain warm milk. It’ll taste more like caramel milk chocolate, less like tiramisu — still good.
Can I use a different pan size?
Yes, but thickness changes. A larger pan makes thinner layers and it sets faster. A smaller pan makes thicker layers and needs longer chilling.
Is Mars spread the same everywhere?
Not always. Some are thicker, some softer, some sweeter. If yours is super thick, melt it a little longer on gentle heat. If it’s very runny, it will still set, just a bit thinner.
Recipe Card: Mars Tiramisu
Yield: 9–12 pieces (depending on how you slice)
Pan: 20×20 cm
Chill time: 4–5 hours total (or overnight for best results)
Ingredients
Base
- 200 g ladyfingers
- 200 ml milk with coffee (or plain milk)
Filling
- 250 ml sweet/heavy cream (whipping cream), cold
- 250 g mascarpone
- 1–2 tbsp Mars cream/spread
Topping
- 250 g Mars cream/spread
Instructions
- Prepare warm coffee milk (or warm milk) in a shallow bowl.
- Whip cream to half-stiff peaks. Add mascarpone and 1–2 tbsp Mars spread. Whip until firm.
- Dip ladyfingers quickly in coffee milk and arrange the first layer in a 20×20 cm pan.
- Spread half the filling over the biscuits.
- Add a second dipped biscuit layer, then spread the remaining filling.
- Refrigerate 2–3 hours.
- Melt 250 g Mars spread gently in a double boiler. Pour over the chilled tiramisu. Decorate if you want.
- Refrigerate another 2 hours until set. Slice and serve.
Notes
- Dip biscuits fast—over-soaking makes the tiramisu too soft to slice neatly.
- For cleaner cuts, chill overnight and wipe the knife between slices.
