Celebrate the holidays with this crowd pleasing Peppermint Tiramisu! We used peppermint extract to flavor a chocolate and mascarpone base. The delicate lady fingers are dipped in strong coffee before being layered with chocolate peppermint cream and finished with clouds on whipped cream, cocoa powder and crushed candy canes. It’s super simple and completely make ahead to boot!
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- 4 egg yolks
- 1/ 4 cup plus 2 tablespoons sugar
- 3 tablespoons brandy, (optional)
- 4 ounces dark chocolate, chopped
- 1 teaspoon peppermint extract
- 2 cups mascarpone cheese, at room temperature
- 2 cups heavy cream
- 1 cup or strongly brewed coffee espresso
- 48 lady fingers
- 1/ 4 cup cocoa powder
- 1/ 2 cup crushed peppermint candies
- Dark chocolate curls, optional, for garnish
Set up a double boiler by adding 3 inches of water in a small saucepan. Find a heat safe bowl that will fit on top. Heat the water to a gentle simmer, then whisk the egg yolks and ¼ cup sugar in the heat safe bowl and add on top of the pot of simmering water. Cook, whisking constantly, until the sugar dissolves (about 5 minutes). Add brandy (if using) and continue cooking for about 10 minutes, whisking until mixture is light and foamy. Remove the bowl from the heat and add the chocolate and peppermint extract and let sit for 5 minutes, or until the chocolate is melted, then whisk until smooth. If the chocolate has not melted, return the bowl to the double boiler and whisk until fully melted. Set aside.
In a stand mixer fitted with the whisk attachment, beat heavy cream with remaining sugar. Scrape into a large bowl and set aside.
Meanwhile add the mascarpone to the same mixer bowl (no need to wash) and fit the mixer with the paddle attachment. Add the chocolate mixture and beat for 2 minutes. Once it is well combined, remove the mixer bowl from the mixer and fold in half the whipped cream. Set remaining whipped cream in the fridge.
Add the hot coffee to a shallow bowl and dip about 1/4 of the lady fingers in the coffee, letting soak for about 1-2 seconds. Create a layer of ladyfingers in the bottom of the baking dish, then top with half of the mascarpone mixture. Repeat with remaining ladyfingers and mascarpone. Top the final layer with an even layer of remaining whipped cream. Cover tightly with plastic wrap, then let sit in the fridge for at least 4 hours, or overnight.
When ready to serve, dust the top with cocoa powder, crushed peppermint candies and chocolate curls and serve.