Hot Chocolate Tiramisu

A slice of tiramisu on a white plate, showing layers of creamy filling, coffee-soaked ladyfingers, and a dusting of chocolate shavings—perfect to enjoy alongside a cup of hot chocolate. More slices are visible in the background.

No ratings yet

Rich hot chocolate replaces the traditional coffee in this cozy twist on tiramisu. Ladyfingers are dipped in homemade hot chocolate infused with dark chocolate, vanilla, and cinnamon, then layered with creamy mascarpone filling and grated chocolate before being finished with a generous dusting of cocoa powder.

Course Dessert

Cuisine American, Baking, Italian

Diet Vegetarian

Keyword chocolate tiramisu recipe, Hot Chocolate Tiramisu

Prep Time 30

Cook Time 5

Chill Time 6

Total Time 6 35

Servings

Calories 590

Author Erren Hart

Ingredients

For the Hot Chocolate Soak

1½ cups whole milk
4 oz dark chocolate finely chopped
2 tablespoons granulated sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

For the Mascarpone Filling

4 large egg yolks
½ cup granulated sugar
8 oz mascarpone cheese softened
1 teaspoon vanilla extract
1¼ cups heavy cream

For Assembly

24 to 30 ladyfingers
2 oz dark chocolate finely grated

For Finishing

2 to 3 oz dark chocolate finely grated

US Customary - Metric

Instructions

Add the milk, dark chocolate, sugar, and cinnamon to a small saucepan over medium-low heat. Cook, whisking frequently, until the chocolate is melted and the mixture is smooth.
Remove from the heat and stir in the vanilla.
Transfer to a shallow bowl and allow to cool completely.
In a large heatproof bowl, whisk together the egg yolks and sugar.
Set the bowl over a saucepan of barely simmering water, making sure the bottom of the bowl doesn't touch the water. Whisk constantly for 4 to 5 minutes until the mixture becomes pale, thickened, and reaches 160°F/71°C.
Remove from the heat and allow to cool for 10 minutes.
Whisk in the mascarpone and vanilla until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the mascarpone mixture until fully combined and light.
Quickly dip each ladyfinger into the cooled hot chocolate mixture. They should be soaked but not soggy.
Arrange half of the dipped ladyfingers in a single layer in an 8-inch square baking dish.
Spread half of the mascarpone filling over the ladyfingers.
Sprinkle with half of the grated chocolate.
Repeat with another layer of dipped ladyfingers, the remaining mascarpone filling, and the remaining grated chocolate.
Cover and refrigerate for at least 6 hours, preferably overnight.
Just before serving, top generously with the finely grated chocolate
Cut into squares and serve chilled.

Notes

Erren's Top Tips

Don't soak the ladyfingers for more than a second or two—they'll continue absorbing liquid as they chill.
Cool the hot chocolate completely before dipping the cookies.
Room-temperature mascarpone blends much more smoothly.
Chill overnight whenever possible for the best texture.
Use freshly grated chocolate instead of chocolate chips for a prettier finish.

Variations & Add-Ins

Add a pinch of espresso powder to the hot chocolate for a mocha version.
Swap the cinnamon for peppermint extract during the holidays.
Layer in mini chocolate chips for extra texture.
Use milk chocolate for a sweeter dessert.
Add orange zest to the filling for a chocolate-orange variation.

Storage & Freezing

Refrigerator: Cover tightly and refrigerate for up to 4 days.

Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator before serving.

Make Ahead: This dessert is actually better after chilling overnight, making it perfect for entertaining.

Nutrition