Hot Chocolate Tiramisu Recipe

Hot Chocolate Tiramisu Recipe
Hot Chocolate Tiramisu Recipe photo by Taste of Home
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Hot Chocolate Tiramisu Recipe

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Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It's best if eaten within two days—if it even lasts that long! —Cathy Geniti, Saratoga Springs, New York
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min. + chilling

Ingredients

  • 3 tablespoons baking cocoa
  • 3 tablespoons sugar
  • 2 tablespoons water
  • 2 cups whole milk
  • TIRAMISU:
  • 3 large egg yolks
  • 1 cup sugar, divided
  • 2 cups mascarpone cheese
  • 1 cup heavy whipping cream
  • 45 crisp ladyfinger cookies (about 13 ounces)
  • 1/4 cup miniature semisweet chocolate chips
  • 2 teaspoons ground cinnamon

Directions

For hot cocoa, in a small saucepan, mix cocoa, sugar and water until smooth. Bring to a boil; cook, stirring constantly, 2 minutes. Stir in milk until blended; transfer to a shallow bowl. Cool completely.
For tiramisu, in a heatproof bowl of a stand mixer, whisk egg yolks and 1/2 cup sugar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes.
Remove from heat. With the whisk attachment of a stand mixer, beat on high speed until thick and pale yellow, about 5 minutes. Add mascarpone, beat on medium speed until smooth, scraping down sides of bowl as needed.
In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture.
To assemble, spread one-third of the cream mixture into a 13x9-in. baking dish. Quickly dip half of the ladyfingers halfway into cooled hot cocoa; arrange over cream. Repeat layers. Spread with remaining cream mixture. Sprinkle with chocolate chips and cinnamon. Refrigerate, covered, at least 8 hours or overnight. Yield: 12 servings
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies.
Originally published as Hot Chocolate Tiramisu in Taste of Home Christmas Annual Annual 2016, p178

  • 3 tablespoons baking cocoa
  • 3 tablespoons sugar
  • 2 tablespoons water
  • 2 cups whole milk
  • TIRAMISU:
  • 3 large egg yolks
  • 1 cup sugar, divided
  • 2 cups mascarpone cheese
  • 1 cup heavy whipping cream
  • 45 crisp ladyfinger cookies (about 13 ounces)
  • 1/4 cup miniature semisweet chocolate chips
  • 2 teaspoons ground cinnamon
  1. For hot cocoa, in a small saucepan, mix cocoa, sugar and water until smooth. Bring to a boil; cook, stirring constantly, 2 minutes. Stir in milk until blended; transfer to a shallow bowl. Cool completely.
  2. For tiramisu, in a heatproof bowl of a stand mixer, whisk egg yolks and 1/2 cup sugar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, about 2-3 minutes.
  3. Remove from heat. With the whisk attachment of a stand mixer, beat on high speed until thick and pale yellow, about 5 minutes. Add mascarpone, beat on medium speed until smooth, scraping down sides of bowl as needed.
  4. In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture.
  5. To assemble, spread one-third of the cream mixture into a 13x9-in. baking dish. Quickly dip half of the ladyfingers halfway into cooled hot cocoa; arrange over cream. Repeat layers. Spread with remaining cream mixture. Sprinkle with chocolate chips and cinnamon. Refrigerate, covered, at least 8 hours or overnight. Yield: 12 servings
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies
Editor's Note: This recipe was prepared with Alessi brand ladyfinger cookies.
Originally published as Hot Chocolate Tiramisu in Taste of Home Christmas Annual Annual 2016, p178

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