Peppermint Mocha Tiramisu
This peppermint mocha tiramisu will make your season bright (and peppermint-y fresh!).
Yield: 1 9x9-inch pan
  • 8 oz mascarpone, room temperature
  • ½ cup confectioner's sugar
  • 1 cup chilled heavy cream
  • 1 tsp vanilla
  • 1 tsp peppermint extract
  • 1 cup strong espresso, room temperature
  • ¼ cup Patron XO Cafe Dark Cocoa tequila or other chocolate/coffee-flavored liquor
  • 40 ladyfingers
  • unsweetened cocoa powder, for dusting
  1. Beat together the mascarpone, confectioner's sugar, heavy cream, vanilla extract, and peppermint extract until fluffy and holds stiff peaks. Set aside.
  2. In a shallow bowl, stir together the espresso and tequila. Dunk a ladyfinger into this mixture and then layer it into the bottom of a 9x9-inch baking dish. Repeat until the bottom of the pan is covered in a single layer.
  3. Top with half of the mascarpone mixture.
  4. Repeat with a second layer of ladyfingers and the remaining mascarpone mix. Dust with cocoa powder. Cover with plastic wrap and refrigerate overnight or for at least 6 hours.
An Eats Well With Others Original
Nutrition Information
Serving size: 1 scoop
Recipe by Joanne Eats Well With Others at