Exquisitely light and heavenly, this Mint Chocolate Tiramisu consists of espresso-soaked ladyfingers and lusciously creamy mint chocolate mascarpone filling!
St. Paddy’s Day is just a week away, folks! Do you have anything fun planned??
Being the non-drinking introvert that I am, this isn’t a holiday I typically celebrate. I don’t really care for beers, bars, or being pinched by strangers. (I’m sure most people would agree with that last point.) HOWEVER, I definitely enjoy creating themed desserts, and St. Patrick’s Day is a holiday that satisfies that desire. Whether it’s mint-flavored treats, Irish cream-infused sweets, or festively green foods, I’m a sucker for St. Paddy’s Day desserts.
So if you’re wondering how I plan to spend this Irish holiday, I’ll give you one lucky guess…
Mint. Chocolate. Tiramisu.
This Mint Chocolate Tiramisu is pure minty bliss. It has delicate layers of ladyfingers soaked in espresso syrup along with dreamy creamy layers of delectable mint-kissed chocolate mascarpone filling.
How can you NOT salivate after reading that??
Why You’ll LOVE This Mint Chocolate Tiramisu
Easy, yet elegant: Unlike your traditional tiramisu recipes, this one is a lot easier and less finicky. There’s absolutely no baking involved and BARELY any cooking. Plus, it’s an absolute stunner, don’t you think??
Perfect kiss of mint: There’s a fine line between perfectly minty, and toothpaste. This tiramisu is infused with JUST enough mint to give it that refreshingly bright flavor without overwhelming the tastebuds.
Not too chocolatey: I didn’t want the chocolate to overpower the flavor of the mint, so I only added 2 tablespoons of cocoa powder to the filling. This gives the tiramisu a lovely whisper of chocolate flavor that complements the mint perfectly.
Great make-ahead dessert: Tiramisu is one of those desserts that tastes better the longer it sits. It allows the ladyfingers to absorb all of the flavors, while also giving the filling time to firm up and stabilize.
Tips for Making Mint Chocolate Tiramisu
Use instant espresso powder: Even though strongly-brewed coffee would suffice, I prefer to use instant espresso powder. Because who just has a little bit of coffee lying around? Instant espresso powder not only provides a richer, more robust flavor, but it dissolves super quickly into the syrup. It’s a pantry staple that I always have handy.
Sift the cocoa powder: Cocoa powder has the tendency to clump up. So to avoid those little bits of cocoa that form, I ALWAYS sift the cocoa powder. Trust me on this one. You might think those little clumps will be beaten out, but they’re stubborn little devils. I’ve learned this the hard way, so now I know to sift before adding it to ANYthing.
Don’t over-beat the filling: Mascarpone is prone to curdling and separating, especially when it’s been beaten too much. That’s why it’s best to beat the filling just until the ingredients are incorporated. No need to whip any extra air into the filling, since whipped cream is folded in at the end.
A little mint goes a LONG way: Mint extract is one of those extracts that’s VERY strong. It can also overpower a dessert if too much is added. Just remember that you can always add, but you can’t take out, so start off small. I started with 1/4 teaspoon, tasted it, then added another 1/4 teaspoon. In all, I added 1/2 teaspoon. Personally, I wouldn’t add anymore than that. In fact, you might find that 1/4 teaspoon is just enough.
Dip, don’t submerge: When working with the ladyfingers, just dip both sides into the espresso syrup, then place them into the baking dish. There’s no need to keep them submerged in the syrup since they soak it up pretty quickly. You also don’t want to end up with soggy ladyfingers. If you want, you can drizzle 2-3 teaspoons of the syrup evenly over the ladyfingers after placing them into the dish.
Cut AFTER dipping: You’ll most likely have to cut some of the ladyfingers to get them to fit in the baking dish. I’ve found that the best way to do this is to soak a few ladyfingers, allow them to sit for a minute, then cut them. This will allow them to soften up, so that they don’t break when you cut them.
Honestly, forget St. Patrick’s Day, this Mint Chocolate Tiramisu would be amazing ANY day of the year!
Mint Chocolate Tiramisu
Ingredients
Coffee Syrup:
- 1 cup water
- ½ cup granulated sugar
- 2 teaspoons instant espresso powder*
Mint Chocolate Mascarpone Filling:
- 1 ½ cup heavy cream
- 16 ounces mascarpone cheese
- 1 cup + 2 Tablespoons granulated sugar
- 2 Tablespoons cocoa powder
- 1 teaspoon vanilla
- ¼ - ½ teaspoon mint extract
- Pinch salt
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- Cocoa powder, for dusting
Instructions
Make the Syrup:
- Combine the water, sugar, and espresso powder in a small saucepan. Bring to a simmer, stirring occasionally to dissolve sugar. Remove from heat and set aside to cool completely.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, cocoa powder, vanilla, 1/4 teaspoon mint extract, and salt. Beat on medium speed until smooth and creamy--try not to overbeat. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream. If desired, add another 1/4 teaspoon mint extract.
Assemble Tiramisu:
- One at a time, quickly dip the ladyfingers into the coffee syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.**) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of coffee syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover and refrigerate for at least 6 hours before serving, preferably overnight. Just before serving, dust the surface of the tiramisu with cocoa powder. Cut into squares and serve.
Notes