Ingredients
Method
**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.