Hot Chocolate Tiramisu

Instead of using coffee and rum, I let cinnamon shine in this tiramisu. It’s best if eaten within a few days—if it even lasts that long!

—Cathy Geniti, Saratoga Springs, NY

PREP: 25 MIN. • COOK: 10 MIN. + CHILLING • MAKES: 12 SERVINGS

• 3 Tbsp. baking cocoa
• 3 Tbsp. sugar
• 2 Tbsp. water
• 2 cups whole milk

TIRAMISU

• 3 large egg yolks
• 1 cup sugar, divided
• 2 cups mascarpone cheese
• 1 cup heavy whipping cream
• 45 crisp ladyfinger cookies (about 13 oz.)
• ¼ cup miniature semisweet chocolate chips
• 2 tsp. ground cinnamon

1. 1. For hot cocoa, in a small saucepan, mix cocoa, sugar and water until smooth. Bring to a boil; cook, stirring constantly, 2 minutes. Stir in milk until blended; transfer to a shallow bowl. Cool completely.
2. 2. For tiramisu, in a heatproof bowl of a stand mixer, whisk egg yolks and ½ cup sugar until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 2-3 minutes.
3. 3. Remove from heat. With the whisk attachment of a stand mixer, beat on high speed until thick and pale yellow, about 5 minutes. Add mascarpone; beat on medium speed until smooth, scraping down sides of bowl as needed.
4. 4. In another bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold whipped cream into mascarpone mixture.
5. 5. To assemble, spread a third of the cream mixture into a 13x9-in. baking dish. Quickly dip half of the ladyfingers halfway into cooled cocoa; arrange over cream. Repeat layers. Spread with remaining cream mixture. Sprinkle with chocolate chips and cinnamon. Refrigerate, covered, at least 8 hours or overnight.

1 PIECE: 638 cal., 46g fat (25g sat. fat), 199mg chol., 112mg sod., 49g carb. (38g sugars, 1g fiber), 11g pro.