Indulge in a delicious and easy dessert made with hot chocolate mascarpone cream, coffee and cocoa-soaked ladyfingers, hot chocolate, and whipped cream.
This Hot Chocolate Tiramisu is possibly the best winter dessert I’ve ever enjoyed or made. It combines my favorite dessert, Tiramisu, with the ultimate winter drink, Hot Chocolate. I’ve tried many Tiramisu recipes, and this one is by far my favorite.
This simple dessert is the perfect mix of moist, light, and indulgent, with both coffee and chocolate flavors standing out. I couldn’t stop eating it and highly recommend you try it!
Hot Chocolate Tiramisu
Ingredients
**Hot Chocolate:**
- 1 cup milk
- 1 ¼ cups heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon espresso powder
- 12 ounces good quality dark chocolate 60-70% cocoa
**Hot Chocolate Mascarpone Cream:**
- 12 ounces good quality mascarpone cheese cold
- ¼ cup granulated sugar
- Pinch of salt
- About half of the hot chocolate from above
- 1 cup cold heavy whipping cream
**Soak:**
- 1 ½ cups strong brewed coffee or 3-4 teaspoons instant espresso powder with hot water
- 2 tablespoons cocoa powder
**Assembly & Decoration:**
- 30-35 ladyfingers
- ¾ cup heavy cream chilled
- Cocoa powder for dusting
Instructions
**Make the Hot Chocolate:**
- – Combine all hot chocolate ingredients in a nonstick saucepan.
- – Cook and stir over medium-low heat until the chocolate is fully melted and everything is combined.
- – Set aside to cool to room temperature.
**Prepare the Hot Chocolate Mascarpone Cream:**
- – In a bowl, whisk mascarpone, sugar, salt, and about half of the hot chocolate until combined and starting to thicken.
- – Add the heavy cream and whisk on medium speed until medium peaks form. Be careful not to overmix to avoid a grainy texture.
**Make the Soak:**
- – Whisk together the coffee and cocoa powder in a wide-bottomed bowl.
**Assemble the Tiramisu:**
- – Dip ladyfingers in the soak for 1-2 seconds per side and layer them in a 9×9″ pan.
- – Spread half of the hot chocolate mascarpone cream over the ladyfingers.
- – Gently pour about ½ cup of hot chocolate on top and spread it evenly by tilting the pan.
- – Freeze for 10 minutes to set the hot chocolate.
- – Repeat the layers (ladyfingers, mascarpone cream, hot chocolate). Use up all the mascarpone cream but save the remaining hot chocolate for serving.
- – Cover and refrigerate the tiramisu overnight (or at least 4 hours).
**Decorate and Serve:**
- – Whip the heavy cream to stiff peaks.
- – Spread or pipe the whipped cream on top of the tiramisu.
- – Dust with cocoa powder.
- – Slice and serve with a little warmed hot chocolate poured on top.