Description
This festive Peppermint Mocha Tiramisu recipe blends coffee, chocolate, peppermint, and cream for an easy, no-bake holiday dessert.
Ingredients
Scale
- 1 package (3–7 oz, depending on length) ladyfingers, split
- ½ cup strongly brewed coffee + 1 tablespoon sugar, mixed
- 1 (3.9 oz) package instant chocolate pudding mix
- 1 cup cold milk
- 4 oz mascarpone cheese
- ½ teaspoon peppermint extract
- 1 ½ cups whipped topping, thawed
- 2 candy canes, unwrapped and crushed
Instructions
- Prepare the Coffee Mixture
Brew strong coffee and stir in 1 tablespoon sugar. Allow it to cool slightly. - Make the Chocolate Pudding Layer
Combine the cold milk and chocolate pudding mix. Whisk for 1–2 minutes until thickened. - Add Mascarpone and Peppermint
Gently fold mascarpone cheese and peppermint extract into the pudding until fully blended. - Fold in Whipped Topping
Add the thawed whipped topping to the mixture, folding carefully to maintain its airy texture. - Dip the Ladyfingers
Quickly dip each ladyfinger into the sweetened coffee—do not soak too long or they’ll fall apart. - Layer the Tiramisu
Arrange a layer of dipped ladyfingers in a dish. Spread a layer of peppermint mocha cream over the top. - Repeat Layers
Continue layering dipped ladyfingers and cream mixture until all ingredients are used. - Add Crushed Candy Canes
Sprinkle crushed candy canes on top for a festive finishing touch. - Chill Before Serving
Refrigerate for at least 2 hours (overnight is best) to allow flavors to develop.
Notes
If you prefer a stronger mocha flavor, brush the ladyfingers instead of dipping them.
For a milder mint flavor, start with ¼ teaspoon peppermint extract.
Soft ladyfingers absorb coffee quickly—dip lightly to prevent sogginess.