Go Back
Print

Hot Chocolate Tiramisu

Course Dessert
Servings 12

Ingredients

*Hot Chocolate:*

  • 1 cup milk 240g
  • 1 ¼ cup heavy cream 300g
  • 3 tbsp powdered sugar
  • 1 tsp espresso powder
  • 12 oz good quality dark chocolate; between 60-70% cocoa 340g

*Hot Chocolate Mascarpone Cream:*

  • 12 ounces good quality mascarpone cheese from the fridge (340g or 1 ½ 8 oz packs)
  • ¼ cup granulated sugar 55g
  • Pinch of salt
  • About half of the hot chocolate from above
  • 1 cup cold heavy whipping cream 240g

*Soak:*

  • 1 ½ cup strong brewed coffee you can make it with hot water and 3-4 teaspoons of instant espresso powder if needed
  • 2 tbsp cocoa powder

*Assembly & Decoration:*

  • ~30-35 ladyfingers
  • ¾ cup heavy cream chilled (180g)
  • Cocoa powder for dusting

Instructions

*Hot Chocolate:*

  • Combine all ingredients in a nonstick saucepan.
  • Cook and stir on medium-low heat until the chocolate is fully melted and everything is well combined.
  • Set aside to cool down to room temperature.

*Hot Chocolate Mascarpone Cream:*

  • In a bowl, whisk mascarpone, sugar, salt, and half of the hot chocolate until combined and thickened.
  • Add heavy cream and whisk until medium peaks form. Avoid overmixing.

*Soak:*

  • Whisk coffee and cocoa powder in a wide-bottomed bowl.

*Assembly:*

  • Dip ladyfingers in the soak for 1-2 seconds per side and arrange a layer in a 9x9" pan.
  • Spread half of the hot chocolate mascarpone cream evenly on top.
  • Gently pour ~½ cup of hot chocolate on top and spread it by tilting the pan.
  • Freeze for 10 minutes to set the hot chocolate.
  • Repeat the three layers (ladyfingers, mascarpone cream, hot chocolate).
  • Cover and refrigerate the tiramisu overnight (or at least 4 hours).

*Decoration & Serving:*

  • Whip heavy cream to stiff peaks.
  • Spread or pipe on top of the tiramisu.
  • Dust with cocoa powder.
  • Slice and serve with a bit of the remaining hot chocolate warmed up in the microwave, poured on top!