Hot Cocoa Tiramisu Jars (No-Bake)

This one is for the “I want something fancy but I don’t want to bake” days. These Hot Cocoa Tiramisu Jars are creamy, chocolatey, and layered like a bakery dessert—but they come together fast and chill in the fridge until you’re ready. Using a hot cocoa packet in the mascarpone-style cream gives you instant cocoa flavor without needing extra specialty ingredients.

Yield

6 small jars (6–8 oz each)

Total Time

25 minutes (plus chill time)

• 15 minutes prep
• 10 minutes assemble
• 2–4 hours chill (or overnight for best texture)

Supplies Needed

• 6 small jars or cups (6–8 oz)
• Mixing bowl
• Whisk or hand mixer
• Measuring cups/spoons
• Small bowl for dipping/soaking
• Fine mesh strainer (optional, for cocoa dusting)

Ingredients

Hot Cocoa Cream

• 8 oz mascarpone (or cream cheese), softened
• 1 packet Benevolent Bakery Hot Cocoa
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Pinch of salt

Layers

• 24 ladyfingers (or 2 cups vanilla wafer cookies / shortbread)
• 3/4 cup strong coffee or espresso (cooled)
• 1 tbsp cocoa powder (for dusting)

Optional Toppings

• Whipped cream
• Mini marshmallows
• Chocolate curls or chocolate chips

Step-by-Step Instructions

1. Make the soak. Brew coffee/espresso and let it cool. Pour into a shallow bowl.
2. Start the cocoa cream base. In a mixing bowl, whisk mascarpone (or cream cheese) until smooth. Add the hot cocoa packet, powdered sugar, vanilla, and salt. Mix until combined.
3. Whip to fluffy. Add heavy cream and whip until thick, creamy, and able to hold soft peaks (about 1–2 minutes with a hand mixer).
4. Dip the cookie layer. Quickly dip each ladyfinger (or cookie) into the coffee—just 1 second per side so it doesn’t turn soggy.
5. Assemble the jars. In each jar:
   • Add a layer of dipped ladyfingers/cookies (break to fit).
   • Spoon a generous layer of hot cocoa cream.
   • Repeat once more (cookie + cream).
6. Finish + chill. Smooth the top, cover, and ref