Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream is a delicious dessert with a unique take on the classic tiramisu. It uses Milano cookies instead of ladyfingers and hot chocolate instead of coffee. This is an easy recipe that makes a great holiday dessert! Not to mention, there's some Bailey's Irish Cream for an added boozy twist.
I love Milano cookies. They taste like my childhood especially with that thin layer of delicious chocolate. When I look at the shape, it reminds me of a squatter version of a ladyfinger. So, I decided it to put in in a tiramisu. Let me get something out of the way up, this is dessert isn't meant to be authentic with the addition of Bailey's and Hot Chocolate. But, this Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream does have some of the traditional elements - egg yolks and mascarpone cheese.
Instead, this Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream is a unique take on the classic dessert. Not to mention, it's delicious, chocolaty and creamy. It's the perfect dessert to feed a crowd, and for those who don't like coffee. This is especially wonderful around the holiday season.
If you are looking for more holiday recipes check out my Trader Joe's Winter Cheese & Charcuterie Board or Whipped Goat Cheese with Lime and Pomegranate.
Hot Chocolate Milano Cookie "Tiramisu" Ingredients Photos
See the recipe card at the end of the post for specifics and quantity.
Ingredient Notes
- Hot Chocolate Mix: Use can any type of chocolate mix you like. I just recommend ones without the marshmallows in the mix.
- Bailey's Irish Cream: just a little bit of Bailey's results in a LOT of flavor. However, you could replace this with dark rum (and or Marsala wine) which is used in a traditional tiramisu. You can of course omit the alcohol too or use a bit of rum extract instead.
- Mascarpone Cheese: it wouldn’t be true tiramisu without mascarpone, but if you absolutely must, you could substitute for cream cheese.
- Cocoa Powder: for dusting on top
- Heavy Whipping Cream: keep it cold in the fridge. It helps whip up our whipped cream.
- Milano Cookies: our base and substitute for ladyfingers. You can still to classic cookies like dark or milk chocolate BUT you can always get creative and try some of the seasonal flavors.
Step-by-Step Instructions
- Pour hot milk over 1 pack of hot chocolate mix in a shallow bowl along with a ¼ cup of Bailey’s Irish Cream. Whisk until combined. Set aside until cooled down.
- In another bowl, combine mascarpone and the rest of the Bailey's by hand or with an electric hand mixer until well incorporated. Set aside.
- Add the egg yolks and sugar to a double boiler (or glass bowl). Whisk together then place over a pot of simmering water making sure the water does not touch the bowl. Whisk continuously over heat until the sugar has dissolved and the mixture is a pale yellow color and thickened a bit.
- Pour the egg yolk mixture into the mascarpone and whisk by hand or with an electric hand mixer until combined. Place in the refrigerator until needed.
- Meanwhile, beat heavy cream in a stand mixer with whisk attachment on in a bowl with an electric hand mixer until it forms stiff peaks. (Keep an eye on it because it will curdle into butter if over-whipped.)
- Fold the whipped cream into the mascarpone mixture with a silicone spatula. Set aside.
- Soak 3-5 Milanos cookies at a time in hot chocolate for 20 seconds (flipping the cookies over at 10 seconds). Then, place in the baking dish. Keep soaking Milanos and arranging until the dish is full. (15 cookies angled =1 layer in a 9x9 baking dish).
- Add ⅓ of the mascarpone mixture on top and smooth out to the edges using an offset or rubber spatula.
- Repeat dipping more Milano cookies arranging them on top of the filling as you go (15 more Milano cookies) Add another ⅓ of the mascarpone mixture and smooth out. Use the rest of the mascarpone mixture and place in a piping bag with a Wilton A1 round tip. Pipe dots on top. (Alternatively, you could use ½ of the mascarpone mixture for each for the layers)
- Dust top with cocoa powder and chill overnight in the fridge. Tiramisu needs time to set up for easy cutting. Next day (or after 6 hours of chilling) slice, serve and enjoy.
Expert Tips
- Room Temperature for Smooth Mixing. Eggs and mascarpone at room temperature help mix together more smoothly.
- Don’t Over Soak! Quickly dip the cookies into your hot chocolate. Try not to leave them in the liquid too long—a quick dip for a few seconds will do. Overly soggy cookies make for a wet texture and a messy dessert.
- Be Patient. Once you whip it up, cover and refrigerate for at least 6 hours before serving. This gives the dessert time to develop flavor.
Recipes FAQs
Yes, this can be made a day to two days in advance.
I used dark chocolate milano cookies and Swiss Miss dark chocolate hot cocoa mix.You can use milk chocolate cookies if you prefer tat. For the hot chocolate. Any will do, but I recommend using mix that doesn't include marshmallows in the mix.
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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comments section further down the page? I always appreciate feedback. You can also follow me on Pinterest, Facebook or Instagram.
Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream
Ingredients
- 1 pack hot chocolate mix I used dark chcoolate
- 1 cup whole milk
- ½ cup Bailey's Irish Cream, divided into ¼ and ¼ cup
- 2 cups mascarpone cheese
- 3 egg yolks
- ½ cup granulated sugar
- 1 cup heavy whipping cream, cold
- 2 packs milano cookies (30 cookies) I used dark chocolate
- cocoa powder for dusting
Instructions
- Pour hot milk over 1 pack of hot chocolate mix in a shallow bowl along with a ¼ cup of Bailey’s Irish Cream. Whisk until combined. Set aside until cooled down.
- In another bowl, combine mascarpone and the rest of the Bailey's by hand or with an electric hand mixer until well incorporated. Set aside.
- Add the egg yolks and sugar to a double boiler (or glass bowl). Whisk together then place over a pot of simmering water making sure the water does not touch the bowl. Whisk continuously over heat until the sugar has dissolved and the mixture is a pale yellow color and thickened a bit.
- Pour the egg yolk mixture into the mascarpone and whisk by hand or with an electric hand mixer until combined. Place in the refrigerator until needed.
- Meanwhile, beat heavy cream in a stand mixer with whisk attachment on in a bowl with an electric hand mixer until it forms stiff peaks. (Keep an eye on it because it will curdle into butter if over-whipped.)
- Fold the whipped cream into the mascarpone mixture with a silicone spatula. Set aside.
- Soak 3-5 Milanos cookies at a time in hot chocolate for 20 seconds (flipping the cookies over at 10 seconds). Then, place in the baking dish. Keep soaking Milanos and arranging until the dish is full. (15 cookies angled =1 layer in a 9x9 baking dish).
- Add ⅓ of the mascarpone mixture on top and smooth out to the edges using an offset or rubber spatula.
- Repeat dipping more Milano cookies arranging them on top of the filling as you go (15 more Milano cookies) Add another ⅓ of the mascarpone mixture and smooth out. Use the rest of the mascarpone mixture and place in a piping bag with a Wilton A1 round tip. Pipe dots on top. (Alternatively, you could use ½ of the mascarpone mixture for each for the layers)
- Dust top with cocoa powder and chill overnight in the fridge. Tiramisu needs time to set up for easy cutting. Next day (or after 6 hours of chilling) slice, serve and enjoy.
Did you make this recipe? Let me know!