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A slice of milano tiramisu on a small white plate. You can see cookie layer and vividly and cocoa powder is dusted on top.
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Hot Chocolate Milano Cookie "Tiramisu" with Bailey's Irish Cream

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.
Course Dessert
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 10 minutes
Resting time 6 hours
Total Time 6 hours 25 minutes
Servings 9 people
Calories 451kcal
Author Mara

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