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Hot Chocolate Tiramisu Recipe

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★★★★★

4.9 from 112 reviews

This Hot Chocolate Tiramisu is a cozy, creamy no-bake dessert that transforms the classic Italian tiramisu into a kid-friendly, winter-inspired treat featuring layers of ladyfingers dipped in rich hot chocolate and filled with fluffy mascarpone cream. Easy to make ahead and perfect for holiday gatherings or anytime you crave comfort in a glass dish.

Ingredients

Scale

Hot Chocolate Mixture

  • 1 cup whole milk
  • 3 tbsp unsweetened cocoa powder
  • 3 tbsp granulated sugar
  • 1 tsp vanilla extract

Mascarpone Cream

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 8 oz cold mascarpone cheese

Assembly

  • 24 ladyfinger cookies (savoiardi)
  • 1 tbsp cocoa powder (for dusting)
  • Chocolate shavings or curls (optional, for garnish)

Instructions

  1. Make the Hot Chocolate Mixture: In a saucepan, whisk together 1 cup whole milk, 3 tbsp unsweetened cocoa powder, and 3 tbsp granulated sugar. Heat it over medium heat until warm and the cocoa and sugar are fully dissolved. Remove from heat and stir in 1 tsp vanilla extract. Allow the mixture to cool to room temperature.
  2. Whip the Cream: In a large cold mixing bowl, use an electric hand mixer to beat 1 cup of heavy whipping cream with 1/4 cup powdered sugar until stiff peaks form, indicating the cream is nicely aerated and holds shape.
  3. Add Mascarpone: Add 8 oz of cold mascarpone cheese straight from the refrigerator to the whipped cream. Gently fold the mascarpone into the whipped cream with a silicone spatula until fully combined and smooth, retaining the fluffiness.
  4. Dip the Ladyfingers: Quickly dip each of the 24 ladyfinger cookies into the cooled hot chocolate mixture, dunking just briefly to avoid sogginess. The ladyfingers should be moist but still hold their shape.
  5. Layer It Up: Arrange a layer of dipped ladyfingers at the bottom of an 8-inch round glass dish or trifle bowl. Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and then top with the remaining mascarpone cream.
  6. Chill and Finish: Cover the assembled tiramisu and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set. Before serving, dust the top with 1 tbsp cocoa powder using a fine mesh sieve and garnish with optional chocolate shavings or curls for an elegant finish.

Notes

  • Use cold mascarpone straight from the fridge so it holds its shape and blends well.
  • Do not over-soak ladyfingers; a quick dip is enough to prevent them from falling apart.
  • Chill for at least 4 hours; overnight chilling improves flavor and texture.
  • Use high-quality unsweetened cocoa powder for a rich chocolate taste.
  • Gently fold the mascarpone into whipped cream to keep the mixture light and fluffy.
  • You can substitute mascarpone with softened cream cheese if necessary, though texture will differ.
  • For a dairy-free version, use almond or oat milk in the hot chocolate mixture and a suitable non-dairy cream alternative.
  • Make ahead up to two days and store covered in the refrigerator.

Keywords: hot chocolate tiramisu, no-bake tiramisu, winter dessert, holiday dessert, creamy tiramisu, kid-friendly tiramisu, mascarpone dessert, easy tiramisu recipe, cocoa tiramisu

Find it online: https://lucabites.com/hot-chocolate-tiramisu-recipe/