This Hot Chocolate Tiramisu is pure magic.
It’s cozy, creamy, and ridiculously easy to put together—no baking, no fuss.
It’s like your favorite winter drink turned into a dreamy, cold dessert.
Perfect for when you want something sweet and impressive without turning on the oven.
Why I Love This Recipe
This one’s personal. It reminds me of winter nights growing up—wrapped in blankets, sipping cocoa while snow piled up outside. One holiday, we ran out of espresso for traditional tiramisu and tried hot chocolate instead. It was a happy accident, and it’s been our winter staple ever since.
- No coffee or alcohol—just hot cocoa vibes
- Creamy, fluffy, and not too sweet
- You can make it ahead—ideal for holidays or guests
- Layers beautifully in a trifle dish or single servings
- Uses pantry staples you probably already have
What You’ll Need
- 1 cup whole milk
- 3 tbsp unsweetened cocoa powder
- 3 tbsp granulated sugar (for cocoa)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 8 oz mascarpone cheese (cold)
- 24 ladyfinger cookies (savoiardi)
- 1 tbsp cocoa powder (for dusting)
- Chocolate shavings or curls (for garnish, optional)
Pro Tips
- Use cold mascarpone straight from the fridge so it holds its shape
- Don’t over-soak the ladyfingers—just a quick dip in the cocoa
- Chill at least 4 hours for best texture (overnight is even better)
- Use high-quality cocoa for deep chocolate flavor
- Gently fold the whipped cream into mascarpone to keep it fluffy
Tools Required
- Electric hand mixer or stand mixer
- Mixing bowls (medium and large)
- Whisk
- Silicone spatula
- Fine mesh sieve
- 8-inch round glass dish or trifle bowl
- Measuring cups and spoons
Substitutions and Variations
- Swap mascarpone with cream cheese (softened) if needed
- Use almond milk or oat milk for dairy-free cocoa
- Add crushed peppermint on top for holiday vibes
- Add a layer of mini marshmallows between the mascarpone cream for fun
- Try chocolate ladyfingers for extra chocolate punch
Make Ahead Tips
You can make this dessert up to 2 days in advance. Cover tightly and keep in the fridge. Dust with cocoa powder and add chocolate curls just before serving to keep it looking fresh.
Recipe + Instructions (Makes 6-8 servings | 20 min prep | 4+ hours chill)
Step 1: Make the Hot Chocolate Mixture
In a saucepan, whisk together 1 cup whole milk, 3 tbsp unsweetened cocoa powder, and 3 tbsp granulated sugar. Heat over medium heat until warm and fully combined. Remove from heat and stir in 1 tsp vanilla extract. Let it cool to room temperature.
Step 2: Whip the Cream
In a large cold mixing bowl, beat 1 cup heavy cream and 1/4 cup powdered sugar with an electric mixer until stiff peaks form.
Step 3: Add Mascarpone
Add 8 oz cold mascarpone cheese to the whipped cream. Gently fold together with a spatula until fully combined and smooth.
Step 4: Dip the Ladyfingers
Quickly dip 24 ladyfinger cookies one by one into the cooled hot chocolate mixture. Don’t soak—just a fast dunk!
Step 5: Layer It Up
Place a layer of dipped ladyfingers in the bottom of your round dish. Spread half the mascarpone mixture over them. Repeat with another layer of dipped ladyfingers and the rest of the mascarpone.
Step 6: Chill and Finish
Cover and chill in the fridge for at least 4 hours. Before serving, dust with 1 tbsp cocoa powder and top with chocolate curls (optional).
Leftovers and Storage
Store leftovers tightly covered in the fridge for up to 4 days. The texture gets even better after a day or two! Don’t freeze—it messes with the creaminess.
Why This Recipe Works (Quick Science)
Mascarpone is thick and creamy with a high fat content. It holds its shape when folded with whipped cream, giving the dessert that classic tiramisu texture without needing gelatin. Dipping the ladyfingers in hot chocolate instead of coffee keeps it soft but kid-friendly and rich with flavor.
Common Mistakes
- Over-soaking ladyfingers: They’ll fall apart
- Using warm mascarpone: It can curdle or get runny
- Not chilling long enough: The flavors and texture need time
- Over-mixing cream and mascarpone: Makes it dense
What to Serve With
- Hot chocolate (yes, double it up!)
- Peppermint tea or herbal tea
- A fresh berry salad
- Whipped cream on the side for extra flair
FAQ
Can I make this without mascarpone?
Yes, you can use cream cheese, but the flavor and texture will be slightly tangier and less smooth.
Can I use store-bought hot chocolate mix?
Yes, just make sure it’s not too sweet and skip the extra sugar in the cocoa mixture.
Can I add alcohol?
Sure! A splash of Kahlúa or Bailey’s in the cocoa mix would be delicious if you’re making it for adults.
Is this recipe gluten-free?
Use gluten-free ladyfingers and you’re good to go!
Make this cozy dessert and tell me how it turned out! I’d love to hear your twist on it or answer any questions you have in the comments.
