Taste of Home
Hot Chocolate Tiramisu
TOTAL TIME: Prep: 25 min. Cook: 10 min. + chilling
YIELD: 12 servings
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
Ingredients
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3 tablespoons baking cocoa
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3 tablespoons sugar
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2 tablespoons water
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2 cups whole milk
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TIRAMISU:
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3 large egg yolks
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1 cup sugar, divided
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2 cups mascarpone cheese
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1 cup heavy whipping cream
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45 crisp ladyfinger cookies (about 13 ounces)
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1/4 cup miniature semisweet chocolate chips
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2 teaspoons ground cinnamon
Directions
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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.
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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°, 2-3 minutes.
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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.
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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.
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5.
To assemble, spread a third of the cream mixture into a 13x9-in. baking dish. Quickly dip half of the ladyfingers halfway into cooled 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.
Nutrition Facts
1 piece: 638 calories, 46g fat (25g saturated fat), 199mg cholesterol, 112mg sodium, 49g carbohydrate (38g sugars, 1g fiber), 11g protein.
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