Hot Chocolate Tiramisu

Cooking time

25 min

Difficulty

Easy

Ingredients

11

Redmond Team

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About recipe

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

Nutrition per serving

638

Cal

11 g

Protein

46 g

Fat

49 g

Carb

Ingredients

Servings

1

3 tablespoons

baking cocoa

3 tablespoons

sugar

2 tablespoons

water

2 cups

whole milk

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

3 large

egg yolks

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Step 1
of 5

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.

Utensils

Ingredients

3 tablespoons
baking cocoa
2 tablespoons
water
2 cups
whole milk
1 cup
sugar, divided
Step 2
of 5

For tiramisu, in a heatproof bowl of a 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.

Utensils

Ingredients

1/2 cup
sugar
water
3 large
egg yolks
Step 3
of 5

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.

Utensils

Ingredients

2 cups
mascarpone cheese
Step 4
of 5

In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture.

Utensils

Ingredients

1 cup
heavy whipping cream
sugar
Step 5
of 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 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.

Utensils

Ingredients

45 crisp
ladyfinger cookies (about 13 ounces)
1/4 cup
miniature semisweet chocolate chips
2 teaspoons
ground cinnamon

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