Hot chocolate tiramisu

This spin on tiramisu skips the coffee and amps up the chocolate factor – savoiardi sponge biscuits are dipped in cooled hot chocolate, then layered with a whip of cream, mascarpone and vanilla for a chilled comfort dessert.

• serves

  6

• prep

  10 minutes

• difficulty

  Easy

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Ingredients

• 800 ml thickened cream
• 110 g (½ cup) caster sugar
• 1 tbsp vanilla extract
• 250 g mascarpone
• 50 g Dutch process cocoa powder
• 400 g sponge finger biscuits (savoiardi)
• 8 - 10 marshmallows, to decorate

Hot chocolate

• 500 ml (2 cups) milk
• 2 tbsp Dutch process cocoa powder, plus extra for dusting
• 2 tbsp caster sugar
• 100 g block dark chocolate, roughly chopped, plus extra for decorating

Chilling time: 3 hours

Instructions

1. For the hot chocolate, place all the ingredients in a small saucepan and stir over low heat, stirring until the milk is hot and the chocolate is melted. Remove from the heat and allow to cool.
2. Place the thickened cream, sugar and vanilla in a large bowl and whip to soft peaks. Gently fold in the mascarpone until just combined. The mixture should not be too stiff. Remove half the mixture to another bowl, then add the cocoa powder to the remainder. Mix slowly to combine.
3. Place the cooled hot chocolate in a deep tray and dip half the savoiardi biscuits into the chocolate mixture until softened but not falling apart. Arrange half the biscuits in the base of a 24 cm square serving dish. Cover with the chocolate cream mixture, ensuring there are no air pockets. Repeat with another layer of soaked biscuits, then cover with the vanilla cream, laying the biscuits in the same direction as the first layer. Tap the dish against the bench to flatten the top and remove any air pockets. Refrigerate for at least 3 hours before serving.
4. To serve, dust the top with more cocoa powder, add the reserved curls of chocolate. On an unlined baking tray, toast the marshmallows with a blowtorch and add to the top of the tiramisu just before serving.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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