Mint Chocolate Tiramisu

Exquisitely light and heavenly, this Mint Chocolate Tiramisu consists of espresso-soaked ladyfingers and lusciously creamy mint chocolate mascarpone filling!

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Prep Time 1

Chill Time 6

Total Time 7

Course Dessert

Cuisine American

Servings 9 Pieces

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

*Strongly-brewed coffee can be substituted. Just replace the 1 cup of water with 1 cup of strongly-brewed coffee.

**You might have to cut your ladyfingers depending on their size. Cutting is easier to do after they've been dipped in the coffee syrup.