Chocolate tiramisu with chocolate peppermint mousse, homemade chocolate ladyfingers and peppermint bark.
I wanted to call this ‘Chocolate Peppermint Tiramisu’ or ‘Peppermint Bark Tiramisu,’ but I ended up calling it ‘Christmas Tiramisu’ in my head, 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 chocolate 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 chocolate tiramisu escapades.
Chocolate tiramisu layers:
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.
Layer everything together, but save the last of the chocolate peppermint mousse to pipe on top, prettily.
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 this worthy of our Christmas Dessert Table.
I hope you love this Chocolate Tiramisu with Peppermint Bark. I think it will become a new holiday classic in your kitchen!
Yields 4-6 servings
Chocolate Peppermint Tiramisu
1 hrPrep Time
30 minCook Time
1 hr, 30 Total Time
- For the chocolate ladyfingers:
- 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
- For the rest:
- 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 lady fingers 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, and then use a knife to 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.
- I like to refrigerate this for a few hours to let it set, but take it out about 30 minutes before serving and let the chocolate on top soften.
*Chocolate ladyfinger recipe from Martha Stewart: http://www.marthastewart.com/312493/chocolate-ladyfingers-and-cake-rounds
Also check out my Matcha Tiramisu for Two!