Peppermint Mocha Tiramisu – A Festive Twist on a Classic Dessert

This dessert feels like the holidays in every bite. It’s creamy, chocolatey, and laced with a cool hit of peppermint that keeps things bright, not heavy. If you love coffee and chocolate, this is a fun way to dress up classic tiramisu for winter gatherings.

It’s easy to assemble, requires no baking, and looks impressive on the table. Best of all, you can make it a day ahead, so there’s zero stress when guests arrive.

Print Recipe

Peppermint Mocha Tiramisu - A Festive Twist on a Classic Dessert

Prep Time20 minutes mins

Total Time20 minutes mins

Servings: 12 servings

Ingredients

• 1 1/2 cups strong brewed coffee or espresso, cooled
• 2 tablespoons unsweetened cocoa powder, plus more for dusting
• 2 tablespoons granulated sugar (for coffee mixture)
• 2–3 tablespoons coffee liqueur (optional)
• 1/2 teaspoon peppermint extract (adjust to taste)
• 1 cup heavy whipping cream, cold
• 1/3 cup powdered sugar
• 8 oz mascarpone cheese, cold
• 1 teaspoon vanilla extract
• 24–30 ladyfingers (savoiardi), depending on pan size
• 3 oz dark chocolate, finely chopped or shaved
• Crushed peppermint candies or candy canes, for topping (optional)

Instructions

• Make the coffee mixture: In a shallow bowl, whisk the cooled coffee with cocoa powder and 2 tablespoons sugar until dissolved. Stir in coffee liqueur (if using) and peppermint extract.Taste and adjust peppermint—start small; it’s potent.
• Whip the cream: In a cold bowl, whip heavy cream and powdered sugar to medium-stiff peaks. Don’t overwhip.
• Prepare the mascarpone: In a separate bowl, briefly whisk mascarpone with vanilla until smooth. Gently fold the whipped cream into the mascarpone in two additions until silky and uniform.
• Dip the ladyfingers: One at a time, dip each ladyfinger into the coffee mixture for about 1–2 seconds per side. Do not soak; they absorb liquid fast.
• First layer: Arrange a snug layer of dipped ladyfingers in an 8x8-inch dish (or similar).Spread half the mascarpone cream over the top. Sprinkle with half the chopped dark chocolate.
• Second layer: Repeat with another layer of dipped ladyfingers, then the remaining mascarpone cream. Smooth the top.
• Chill: Cover and refrigerate for at least 6 hours, ideally overnight, to set and develop flavor.
• Finish and serve: Just before serving, dust generously with cocoa powder.Top with remaining chocolate shavings and a light sprinkle of crushed peppermint candies for crunch.

What Makes This Recipe So Good

• Balanced flavor: The coffee and cocoa bring depth, while peppermint adds a clean, refreshing finish.
• Make-ahead friendly: It needs chilling time, which means it fits right into your schedule.
• No-bake dessert: Perfect when the oven is busy or you want something low-effort.
• Light but luxurious texture: Fluffy mascarpone cream layered with soft, coffee-soaked ladyfingers.
• Easy to customize: Adjust peppermint strength, swap liqueurs, or make it alcohol-free.

Ingredients

• 1 1/2 cups strong brewed coffee or espresso, cooled
• 2 tablespoons unsweetened cocoa powder, plus more for dusting
• 2 tablespoons granulated sugar (for coffee mixture)
• 2–3 tablespoons coffee liqueur (optional)
• 1/2 teaspoon peppermint extract (adjust to taste)
• 1 cup heavy whipping cream, cold
• 1/3 cup powdered sugar
• 8 oz mascarpone cheese, cold
• 1 teaspoon vanilla extract
• 24–30 ladyfingers (savoiardi), depending on pan size
• 3 oz dark chocolate, finely chopped or shaved
• Crushed peppermint candies or candy canes, for topping (optional)

Step-by-Step Instructions

1. Make the coffee mixture: In a shallow bowl, whisk the cooled coffee with cocoa powder and 2 tablespoons sugar until dissolved. Stir in coffee liqueur (if using) and peppermint extract.

   Taste and adjust peppermint—start small; it’s potent.

2. Whip the cream: In a cold bowl, whip heavy cream and powdered sugar to medium-stiff peaks. Don’t overwhip.
3. Prepare the mascarpone: In a separate bowl, briefly whisk mascarpone with vanilla until smooth. Gently fold the whipped cream into the mascarpone in two additions until silky and uniform.
4. Dip the ladyfingers: One at a time, dip each ladyfinger into the coffee mixture for about 1–2 seconds per side. Do not soak; they absorb liquid fast.
5. First layer: Arrange a snug layer of dipped ladyfingers in an 8×8-inch dish (or similar).

   Spread half the mascarpone cream over the top. Sprinkle with half the chopped dark chocolate.

6. Second layer: Repeat with another layer of dipped ladyfingers, then the remaining mascarpone cream. Smooth the top.
7. Chill: Cover and refrigerate for at least 6 hours, ideally overnight, to set and develop flavor.
8. Finish and serve: Just before serving, dust generously with cocoa powder.

   Top with remaining chocolate shavings and a light sprinkle of crushed peppermint candies for crunch.

How to Store

• Refrigerate: Cover tightly and keep in the fridge for up to 3 days.
• No freezing recommended: Freezing can cause the mascarpone to separate and the texture to turn icy.
• Make-ahead tip: Assemble the day before. Add cocoa powder and peppermint candy just before serving to keep the top crisp.

Why This is Good for You

• Portion-friendly indulgence: Rich flavors mean a small slice satisfies a sweet tooth without overdoing it.
• Less added sugar than many cakes: Most of the sweetness comes from the cream and ladyfingers, so it’s balanced rather than cloying.
• Dark chocolate perks: Provides antioxidants and a deeper cocoa flavor, so you can use less overall.
• Peppermint’s refreshing edge: Can help the dessert feel lighter and more digestible after a big meal.

Common Mistakes to Avoid

• Over-soaking the ladyfingers: They’ll collapse and turn mushy. A quick dip is enough.
• Over-whipping cream: Grainy cream won’t fold smoothly into the mascarpone.

  Stop at medium-stiff peaks.

• Too much peppermint extract: It can taste medicinal. Start with 1/2 teaspoon and adjust.
• Skipping the chill time: The layers need hours to meld. Rushing will give you loose, uneven slices.
• Dusting too early: Cocoa and crushed candies can melt into the surface.

  Garnish just before serving.

Alternatives

• Alcohol-free: Skip the liqueur and add 1 teaspoon vanilla to the coffee mixture.
• Dairy-free: Use dairy-free mascarpone or thick coconut cream, and a plant-based whipping cream. Check ladyfingers for dairy-free status.
• Kid-friendly: Use hot chocolate (cooled) mixed with a small amount of coffee for gentler flavor.
• Extra mocha: Add 1 tablespoon espresso powder to the cocoa-coffee mixture.
• White chocolate twist: Fold 1/3 cup melted and cooled white chocolate into the mascarpone for a sweeter, creamy finish.

FAQ

Can I use homemade ladyfingers?

Yes. Homemade ladyfingers work beautifully—just make sure they’re dry and firm so they hold up to dipping.

What if I can’t find mascarpone?

You can substitute with full-fat cream cheese softened and whisked with 2–3 tablespoons heavy cream to loosen.

The flavor is tangier but still delicious.

How strong should the coffee be?

Use strong brewed coffee or espresso for bold flavor. Weak coffee gets lost under the cream and chocolate.

Can I make this in a trifle bowl?

Absolutely. Build in repeating layers.

It looks stunning and serves a crowd easily.

How do I cut clean slices?

Chill overnight, use a sharp knife, and wipe the blade between cuts. Cold tiramisu holds its shape better.

Is there a gluten-free option?

Yes. Use gluten-free ladyfingers and confirm all other ingredients are gluten-free.

Final Thoughts

Peppermint Mocha Tiramisu is cozy, festive, and simple to pull off.

It’s the kind of dessert that feels special without a ton of work. Make it the night before, add a pretty dusting of cocoa and candy, and enjoy the ripple of coffee, chocolate, and mint in every spoonful. It might just become your new holiday tradition.