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Whole hot chocolate tiramisu layered in a glass baking dish, dusted with cocoa

Hot Chocolate Tiramisu (No Coffee, Eggless)

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A chocolate-based tiramisu made with ladyfingers dipped in thick hot chocolate and layered with a mascarpone whipped cream filling. No coffee, no eggs, and perfect after an overnight chill.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 35 minutes
Course: Dessert
Cuisine: Italian-Inspired
Ingredients Method Video Notes

Ingredients
  

For the tiramisu
  • 250 –300 g ladyfingers or 150 Savoiardi Sardi
  • Cocoa powder for dusting (2–3 tablespoons)
Hot chocolate for dipping
  • 300 ml milk
  • 80 g dark chocolate chopped
  • 1 tbsp cocoa powder unsweetened
  • 1 tbsp cornstarch
  • 1 –2 tbsp sugar adjust to taste
Filling
  • 300 g mascarpone cold
  • 300 ml heavy/whipping cream cold
  • 1 tbsp powdered sugar

Method
 

Make the hot chocolate
  1. In a small bowl, whisk the cornstarch and cocoa powder with a splash of cold milk until smooth.
  2. Heat the remaining milk in a saucepan over medium heat until steaming (do not boil).
  3. Whisk in the cocoa-cornstarch mixture and stir constantly until the hot chocolate thickens.
  4. Add the dark chocolate and sugar. Stir until fully melted and smooth.
  5. Keep warm over very low heat (warm, not boiling), so the ladyfingers don’t turn to mush.
Make the filling
  1. In a mixing bowl, beat mascarpone with powdered sugar until smooth.
  2. Add cold whipping cream and whip until semi-firm peaks form (thick, spreadable cream).
Assemble
  1. In a 20×20 cm pan, briefly dip each ladyfinger into the warm hot chocolate (quick dip) and arrange a layer in the pan.
  2. Spread half of the mascarpone cream evenly over the first layer.
  3. Add a second layer of dipped ladyfingers.
  4. Spread the remaining mascarpone cream on top.
Chill & finish
  1. Cover and refrigerate for 2–3 hours (ideally overnight).
  2. Before serving, dust generously with cocoa powder.

Video

Notes

  • Keep the hot chocolate warm, not boiling, or the ladyfingers can fall apart.
  • Dip ladyfingers quickly— they soften more as the dessert chills.
  • For best slices and flavor, chill overnight before serving.

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