Easy Peppermint Tiramisu is an Italian dessert made with ladyfingers, mascarpone cheese, heavy cream, coffee, chocolate liqueur, and peppermint extract, and NO eggs! This is an easy, No-Bake dessert and one you can make-ahead 2 days.
When it comes to the holidays, anytime I can make a festive dessert ahead of time – is perfect for me. And this easy peppermint tiramisu is one of those holiday desserts that you can easily make-ahead, then chill or freeze. 🙂
Plus, I served it on a cake platter for an easy, festive presentation. Lovely!!
How to Make This Easy Peppermint Tiramisu…
Each time I make Tiramisu, I begin by brewing a large pot of coffee in the morning.
First, I pour myself a cup (of course), then I save the leftover coffee in the fridge or on the counter to use for this dessert. It’s best to have it cooled or at room temperature.
Then, plan how many cookies you will need. Keep in mind, the number of ladyfingers and coffee you will need will be determined by the size of the casserole dish or platter you wish to use.
For my recipe:
It’s best to measure approximately how many cookies needed in order to fit on the cake dish you plan to use.
And, for my platter, I simply placed the cookies directly on the platter, laying them side by side, then doubling that number to create 2 layers.
The next step is to make the cream mixture and then the coffee mixture. Now we are ready to make this peppermint tiramisu!
Tiramisu and most Italian desserts are traditionally made with some kind of liqueur incorporated into them. I decided to use my favorite Godiva chocolate liqueur for this one, simply because I love the flavor!
And it enhances the coffee flavor in this dessert.
On another note, Tiramisu is usually made with whipped eggs. But this time, I decided to leave them out and whipped the cheese with heavy cream instead. Perfect! 🙂
Peppermint Tiramisu makes a festive dessert that gives a refreshing cool taste in every bite. It’s very light with a soft cake-like filling, covered with luscious cream, and a subtle flavor of peppermint.
Make this delicious Easy Peppermint Tiramisu and serve it on a long platter like this one.
It will yield dividends and it becomes easier to slice as well as being able to keep portions in check.
I made this peppermint tiramisu over the weekend and served it to friends on Sunday. They were my official taste testers and loved the taste of peppermint, giving it a thumbs up!
Try it, and Enjoy!
*You can follow along below with our Step-by-Step directions, or jump down to the bottom for our full recipe card.
EASY Peppermint Tiramisu:
3/4 cup strong brewed coffee or espresso, cooled
2 Tbsp. Godiva Chocolate Liqueur, or any chocolate liqueur
2 Tbsp. sugar
3/4 tsp. peppermint extract – divided
1 (8.8-ounce) Mascarpone cheese
1+1/2 cups heavy cream
2 Tbsp. confectioners’ sugar
2 Tbsp. dark chocolate chips, grated
1 package ladyfingers cookies (I used 16 ladyfingers)
1 Tbsp. cocoa powder, for dusting
2 candy canes – broken, as a garnish
1. Use one 15 x 7 rectangular shape serving platter or cake dish. Open the package of ladyfingers and place the cookies side-by-side to measure how many you will need to make a single row for the platter. Count them, and double the number of cookies you will need to make 2 layers, and set them aside. I used a total of 16 ladyfingers, making each layer with 8 ladyfingers.
2. Mix coffee with chocolate liqueur, 2 tablespoons of sugar, and 1/4 teaspoon of peppermint extract in a small dish. Set aside.
3. In a medium-size bowl, beat mascarpone cheese, heavy cream, confectioners sugar, along with the remaining 1/2 teaspoon of peppermint extract, until it forms soft peaks. Set aside.
4. Take each ladyfinger, dip into the coffee mixture generously rolling it 2 or 3 times (allow excess liquid to drip back into the coffee mixture) and lay each cookie side by side onto a serving platter in a single row.
5. Spread some of the cream (about 1/2 of the mixture) over the first layer of ladyfingers.
6. Using a grater, grate some chocolate chips directly over the layer of cream.
7. Next, make the second layer, dipping each ladyfinger into the coffee mixture and place them on top of the cream, side by side.
8. Top again with the remaining whipped cream and spread evenly to cover the top and all sides.
9. Dust with cocoa powder on top, then sprinkle with grated chocolate and garnish with some crushed candy canes.
10. Refrigerate for 4 to 6 hours. Serves 8
You might enjoy one of our most popular ones yet!
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See you soon! 🙂
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