Christmas Tiramisu

Holiday Recipe


Recipe by Christina Lane


I wanted to call this 'Chocolate Peppermint Tiramisu' or 'Peppermint Bark Tiramisu,' but I ended up calling it 'Christmas Tiramisu,' because a title like that will implore me to make it once a year. I hardly make the same recipe twice, yet I am a stickler for holiday food. We must eat the same things every holiday season, but I also want a few new dishes on the side. The new dishes are in the running for a permanent spot on the table, of course.  



While my Mama will make the standard chocolate cream pie and something with coconut for the Christmas dessert table, I have plans on sliding this chocolate peppermint tiramisu into the mix. I think people will take a small sliver just to be nice, but then go back for a big helping. At first, they won't want to mess up the pretty dots of mousse on the top. But then, they'll start swiping their fingers through them as they cut more pieces. When we're all done, it will look like a pack of raccoons joined us for Christmas. 



I made homemade ladyfingers for this tiramisu because I've never been able to find chocolate lady fingers in the store! I knew I wanted my tiramisu to have an excess of chocolate, so I turned to a Martha Stewart recipe, and made the full batch of fingers! I stored the rest in the freezer for future tiramisu escapades.



On top of chocolate lady fingers, you have a chocolate peppermint pudding/mousse thing. I'm not sure what to call it, really. It's mascarpone cheese whipped with melted chocolate, cream, and a dash of peppermint extract. It's seriously easy to make (it took me 4 minutes!), and if you want to just make that and call it a day, you'll be happy.


You know what else would make you happy? Gifting yourself a box of Peppermint Bark. Trust me, I did it, and it's amazing. I always buy Williams-Sonoma Peppermint Bark for holiday gifts, but rarely buy myself a box..I just hit the Williams-Sonoma sample table several times while I'm shopping, heh.  

I crumbled peppermint bark in between the layers of ladyfingers and chocolate-peppermint mousse, and that is exactly what makes it worthy of our Christmas Dessert Table.


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Chocolate Lady Fingers

Adapted from Martha Stewart


2/3 cup all-purpose flour

1/3 cup unsweetened cocoa powder, plus more for dusting

1/8 teaspoon salt

7 large egg whites

2/3 cup + 2 tablespoons granulated sugar

6 large egg yolks


Chocolate Peppermint Mousse

12-ounces chopped milk chocolate

1/4 cup heavy cream

16-ounces mascarpone cheese

1/2 teaspoon peppermint extract

1/2 pound Williams-Sonoma peppermint bark, chopped



Preheat the oven to 350, and line a baking pan with parchment paper. (I don't recommend a silicone mat, it makes the cookies spread too much; parchment is best).

Sift together the flour, cocoa powder, and salt. Set aside.

In a large bowl, beat the egg whites until soft peaks form. Then, slowly add 2/3 cup of the sugar while beating. You will have soft, shiny peaks when you're done.

Wipe off the beaters, and beat the egg yolks and the remaining 2 tablespoons of sugar until thick and pale, 3-4 minutes.

Fold the yolk mixture into the whites completely, and then fold in the flour in two additions. Take your time, and fold the flour in slowly. It will take the better part of 5 minutes. Be sure to scrape the bottom of the bowl so you don't end up with flour crumbles!

Move the batter into a piping bag fitted with a 1/2" tip.

On the baking sheet, pipe ladyfingers 4" long, about 1/2 centimeter apart. I can get 3 rows of ladyfingers on a standard size baking sheet. You will need 2 baking sheets. The batter will spread and touch, it's fine. Sprinkle cocoa powder on top.

Bake for 14 minutes. They should be dry on the top. Let cool completely on the pan. If they spread during baking, and are touching one another, use a knife to cut into ladyfinger shapes--it should be easy to tell where to slice, and they may even break apart at the line, too.


Next, melt the chocolate and cream together in a medium bowl. Use a double boiler to melt the chocolate, or microwave at 50% power for 30 second intervals, stirring between each, until melted.


Add the mascarpone and peppermint extract to the melted chocolate, and beat until light and fluffy. It will have the consistency of chocolate pudding.

Have the peppermint bark ready on the side.

In a 8x8" dish, layer ladyfingers, chocolate mousse and chopped peppermint bark 3 times. Put the last third of the chocolate mixture into a piping bag if you want dollops on top.

Decorate with cocoa powder and crushed peppermint bark.


Disclosure: this post was sponsored by Feed feed & Williams-Sonoma, thank you for supporting the brands that support my blog.