Hot Chocolate Tiramisu

“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

Hot Chocolate TiramisuPhoto: Taste of Home
Servings Prep Time Cook Time
12servings 25minutes 10minutes + chilling
Servings Prep Time
12servings 25minutes
Cook Time
10minutes + chilling
Portions: servings
Portions: servings
  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°, 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 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.
Recipe Notes

Editor's Note
This recipe was prepared with Alessi brand ladyfinger cookies.

Facts 1 piece: 638 calories, 46g fat (25g saturated fat), 199mg cholesterol, 112mg sodium, 49g carbohydrate (38g sugars, 1g fibre), 11g protein.