This hot chocolate tiramisu is 100% kid approved and 100% delicious! I don’t drink coffee or drink alcohol so this hot chocolate tiramisu is my very favorite version of the classic dessert.
This hot chocolate tiramisu is the perfect party or Sunday dinner dessert! It can also be made ahead of time so it makes it ideal for entertaining.
What you need to make hot chocolate tiramisu:
makes 1 – 8 x 8 hot chocolate tiramisu
Ladyfinger sponge cake:
- 1/4 cup flour
- 2 tablespoons cornstarch
- 3 large eggs, separated
- 1/3 cup sugar
- powdered sugar – for dusting
Filling:
- 3/4 cup heavy whipping cream
- 1 cup powdered sugar
- 6 ounces whipped cream cheese
- 1 teaspoon vanilla extract
Hot Chocolate:
- 8 ounces hot water
- 6 tablespoons favorite hot chocolate mix
- Cocoa powder for topping
Instructions
For hot chocolate mixture:
- Mix together hot chocolate and set aside, you want it at room temperature when we add it to the ladyfinger cake.
For Ladyfingers:
- Preheat oven to 400 F.
- Sift together the flour and cornstarch.
- Separate your eggs and place egg whites in a bowl.
- Begin beating your egg whites until soft peaks then gradually add sugar and beat until firm and glossy peaks form.
- Whisk egg yokes in a bowl then add 1/4 of the whipped egg mixture into the yoke mixture and blend well.
- Add the remaining egg white mixture and gently fold together, you don’t want to deflate your egg whites too much.
- Add flour mixture and gently fold until batter is folded together. doesn’t have to be perfect.
- Line a cookie sheet with parchment paper and spray the parchment paper with cooking spray.
- Use a piping bag or zip-lock bag, pipe the batter in straight lines next to each other in the dimensions of the pan you are using. I would pipe 2 – 8 x 8 squares on a parchment paper lined cookie sheet. You can slice your lady finger cake in half if desired but I find it easier to pipe two thinner squares rather then slice it horizontally after baking.
- Dust the top of your ladyfinger cakes with powdered sugar and allow batter to rest on the counter for 15 minutes before baking.
- Bake for 8-10 minutes or until tops are a pale-ish golden color.
- Remove from oven allow to cool completely.
For Filling:
- Add whipping cream and powdered sugar to a mixing bowl with a whisk attachment; whip mixture until it forms medium peaks.
- Add cream cheese and continue whisking together until a fluffy and smooth mixture forms.
Assembly:
- In an 8 x 8 or desired size pan, add your first layer of ladyfinger cake to the bottom.
- Spoon on about 1/2 of the hot chocolate mixture to the ladyfinger cake.
- Spoon or pipe in 1/2 of the whipped filling.
- Lay down your second layer of lady finger cake and add another 1/2 of the hot chocolate mixture and pipe on the remaining filling mixture.
- Dust top with cocoa powder.
- Refrigerate and served whenever ready to serve.
- Check out my fruity twist on tiramisu with my strawberry tiramisu recipe HERE.
Hot Chocolate Tiramisu
This kid friendly and delicious version of tiramisu is a family favorite!
Servings: 1 8 x 8 pan
Ingredients
- For ladyfinger cake:
- 1/4 cup flour
- 2 tablespoons cornstarch
- 3 large eggs separated
- 1/3 cup sugar
- powdered sugar – for dusting
- For filling:
- 3/4 cup heavy whipping cream
- 1 cup powdered sugar
- 6 ounces whipped cream cheese
- 1 teaspoon vanilla extract
- For hot chocolate:
- 8 ounces hot water
- 6 tablespoons favorite hot chocolate mix
- For topping:
- Cocoa powder for topping
Instructions
- Instructions for ladyfingers:
- Mix together hot chocolate and set aside until room temperature.
- Preheat oven to 400 F.
- Sift together the flour and cornstarch.
- Separate your eggs and place egg whites in a bowl.
- Begin beating your egg whites until soft peaks then gradually add sugar and beat until firm and glossy peaks form.
- Whisk egg yokes in a bowl then add 1/4 of the whipped egg mixture into the yoke mixture and blend well.
- Add the remaining egg white mixture and gently fold together, you don’t want to deflate your egg whites too much.
- Add flour mixture and gently fold until batter is folded together. doesn’t have to be perfect.
- Line a cookie sheet with parchment paper and spray the parchment paper with cooking spray.
- Use a piping bag or zip-lock bag, pipe the batter in straight lines next to each other in the dimensions of the pan you are using. I would pipe 2 – 8 x 8 squares on a parchment paper lined cookie sheet. You can slice your lady finger cake in half if desired but I find it easier to pipe two thinner squares rather then slice it horizontally after baking.
- Dust the top of your ladyfinger cakes with powdered sugar and allow batter to rest on the counter for 15 minutes before baking.
- Bake for 8-10 minutes or until tops are a pale-ish golden color.
- Remove from oven allow to cool completely.
- To make filling:
- Add whipping cream and powdered sugar to a mixing bowl with a whisk attachment; whip mixture until it forms medium peaks.
- Add whipped cream cheese and continue whisking together until a fluffy and smooth mixture forms.
- Assembly:
- In an 8 x 8 or desired size pan, add your first layer of ladyfinger cake to the bottom. Spoon on about 1/2 of the hot chocolate mixture to the ladyfinger cake. Spoon or pipe in 1/2 of the whipped filling. Lay down your second layer of lady finger cake and add other 1/2 of the hot chocolate mixture and pipe on the remaining filling mixture. Dust top with cocoa powder. Refrigerate and served whenever ready to serve.