• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Make With Mara logo

  • Recipes
  • About
  • Contact
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
Home » Other Sweets & Treats » Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream

Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream

Published: Jan 24, 2021 · Modified: Nov 30, 2021 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe

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.

A slice of milano tiramisu on a small white plate. You can see cookie layer and vividly and cocoa powder is dusted on top.

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. 

Overhead of Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream cut into 2 slices on 2 small white plates, the rest is in a square baking dish and 2 forks off to the side on a white marble background

Hot Chocolate Milano Cookie "Tiramisu" Ingredients Photos

A 9 photo grid of the Hot Chocolate Milano Cookie Tiramisu Ingredients. Each item is in an individual grid and labeled with red text and a black outline.

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

Side by side photos. In the upper left corner is a number indicating the instruction step. The number is in white text with black outline. The left photo has a '1' and shows hot chocolate being mixed in a white low bowl. The right photo has a '2' and mixing bowl with mascarpone mixture being mixed with a hand mixer.
  1. 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.
  2. 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. 
Side by side photos. In the upper left corner is a number indicating the instruction step. The number is in white text with black outline. The left photo has a '3' and shows a small metal bowl with eggs being mixed using a bain marie. The right photo has a '4' and mixing bowl with thicker mascarpone mixture being mixed with a hand mixer.
  1. 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.
  2. 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.
Side by side photos. In the upper left corner is a number indicating the instruction step. The number is in white text with black outline. The left photo has a '5' and shows thickened whip cream in a steel bowl. The right photo has a '6' and mixing bowl with super thick egg-mascarpone mixture being folded in with a silicone spatula.
  1. 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.)
  2. Fold the whipped cream into the mascarpone mixture with a silicone spatula. Set aside.
Side by side photos. In the upper left corner is a number indicating the instruction step. The number is in white text with black outline. The left photo has a '7' and shows soaked milano cookies in a square baking dish. The right photo has a '8' and shows egg-cream mix layered and topped of milano cookies.
  1. 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).
  2. Add ⅓ of the mascarpone mixture on top and smooth out to the edges using an offset or rubber spatula.
Side by side photos. In the upper left corner is a number indicating the instruction step. The number is in white text with black outline. The left photo has a '9' and shows soaked milano cookies in a square baking dish with egg-mascarpone and its dotted on top. The right photo has a '10' and shows 2 slices of tiramisu on small plates with 2 silver forks on the side.
  1. 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)
  2. 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.
2 slices of milano tiramisu on a small white plate with 2 antique forks on the side.

Recipes FAQs

Can this recipe be made in advance?

Yes, this can be made a day to two days in advance.

Does this recipe contain alcohol? Can I substitute it for something else?

  • This recipe uses Bailey's Irish Cream. 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.
  • Can I use any kind of milano cookies and hot chocolate mix?

    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.

    You Might Also Like

    • Overhead of No-churn baileys & oreos ice cream with crushed oreos on top, and 3 sugar cones with ice cream scoops, 3 antique spoons, baileys bottle, oreos and crumbsin the backon
      No-Churn Oreos and Bailey's Ice Cream
    • A close up of High Altitude Bailey's Thumbprint Cookies on a circle antique cooling rack with a bottle of baileys behind it to the left and a mug and milk bottle full of milk behind the cooling rack
      High Altitude Bailey's Ganache Thumbprint Cookies
    • Straight on photo of a slice of leftover red wine chocolate cake topped with mascarpone whipped cream and strawberry red wine sauce with a sliced strawberry and fork taking a bite. The cake is on a small white plate with a whole strawberry. Another slice of cake, the whole cake, a glass of red wine, strawberries and a wine bottle are in the background.
      Leftover Red Wine Chocolate Cake
    • mimosa gummy bears
      Mimosa Gummy Bears

    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.

    A slice of milano tiramisu on a small white plate. You can see cookie layer and vividly and cocoa powder is dusted on top.

    Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream

    Mara
    A hot chocolate-flavored dessert with a little something extra from the Bailey's Irish Cream. This is a unique take on the Italian classic tiramisu.
    4.64 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Resting time 6 hours hrs
    Total Time 6 hours hrs 25 minutes mins
    Course Dessert
    Cuisine American, Italian
    Servings 9 people
    Calories 451 kcal

    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. 

    Notes

    Wrap leftovers in plastic wrap and keep refrigerated for 1-2 days.
    Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

    Nutrition

    Calories: 451kcal | Carbohydrates: 20g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 79mg | Potassium: 62mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1219IU | Vitamin C: 1mg | Calcium: 128mg | Iron: 1mg
    Tried this recipe?Tag me on Instagram @makewithmara or hashtag #makewithmara

    « BLT Wedge Salad with Heart Croutons
    Trader Joe's Chocolate Cookie Butter Fondue »

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

    Popular Recipes

    • The Cookie
    • A slice of milano tiramisu on a small white plate. You can see cookie layer and vividly and cocoa powder is dusted on top.
      Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream
    • Whole Funfetti Chip Cookie Cake with a vanilla buttercream border and round colorful sprinkles. The cookie cake sits on a white and pink circle platter.
      Funfetti Chip Cookie Cake
    • A close up of a chocolate cupcake frosted with sea salt caramel chocolate frosting in a rosette. The cupcake is lined with a brown cupcake liner with another cupcake liner underneath but opened up. The cupcake sits on a white background with more cupcakes in the background
      Salted Caramel Chocolate Frosting

    Fall Favorites

    • Overhead of Fall Cookie Cake with decorate buttercream pumpkins on a black wire trivet. The trivet sits on a cement background.
      Fall Cookie Cake
    • A vanilla cupcake with a white line with apple buttercream stacked tall on top. It has freeze dried apple bits decorating the cupcake. Behind it are more cupcakes and whole apples. Everything sits on a wood plank table.
      Apple Buttercream
    • Apricot Brie Bites on a grey platter with a white ring. The platter sits on a stone background. Each Apricot Brie Bite is made of a phyllo cup as the base, melted brie, an apricot topping and crushed pistachios.
      Apricot Brie Bites
    • Biscoff Cupcakes on a white marble table with a white background. Each cupcake has a white liner, topped with biscoff buttercream, a drizzle of biscoff spread and a biscoff cookie. There's cookie crumbs in front of the cupcake.
      Biscoff Cupcakes

    Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

    Popular Recipes

    • The Cookie
    • A slice of milano tiramisu on a small white plate. You can see cookie layer and vividly and cocoa powder is dusted on top.
      Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream
    • Whole Funfetti Chip Cookie Cake with a vanilla buttercream border and round colorful sprinkles. The cookie cake sits on a white and pink circle platter.
      Funfetti Chip Cookie Cake
    • A close up of a chocolate cupcake frosted with sea salt caramel chocolate frosting in a rosette. The cupcake is lined with a brown cupcake liner with another cupcake liner underneath but opened up. The cupcake sits on a white background with more cupcakes in the background
      Salted Caramel Chocolate Frosting

    Fall Favorites

    • Overhead of Fall Cookie Cake with decorate buttercream pumpkins on a black wire trivet. The trivet sits on a cement background.
      Fall Cookie Cake
    • A vanilla cupcake with a white line with apple buttercream stacked tall on top. It has freeze dried apple bits decorating the cupcake. Behind it are more cupcakes and whole apples. Everything sits on a wood plank table.
      Apple Buttercream
    • Apricot Brie Bites on a grey platter with a white ring. The platter sits on a stone background. Each Apricot Brie Bite is made of a phyllo cup as the base, melted brie, an apricot topping and crushed pistachios.
      Apricot Brie Bites
    • Biscoff Cupcakes on a white marble table with a white background. Each cupcake has a white liner, topped with biscoff buttercream, a drizzle of biscoff spread and a biscoff cookie. There's cookie crumbs in front of the cupcake.
      Biscoff Cupcakes

    Footer

    ↑ back to top

    Privacy Policy • Contact Me

    Make With Mara 2022