Ingredients

Scale

For the Mocha Espresso Soak:

1½ cups strong brewed espresso or coffee, cooled
¼ cup coffee liqueur (optional but enhances mocha depth)
2 tablespoons unsweetened cocoa powder
1 teaspoon peppermint extract

For the Cream Layer:

1½ cups heavy whipping cream
¾ cup granulated sugar
16 oz mascarpone cheese, room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract

For Assembly:

2 packages (7 oz each) ladyfingers (Savoiardi)
½ cup semi-sweet chocolate, finely grated
½ cup crushed peppermint candies or candy canes
Unsweetened cocoa powder, for dusting

Instructions

Step 1: Prepare the Mocha Soak

In a shallow bowl, whisk together espresso, cocoa powder, peppermint extract, and coffee liqueur (if using). The mixture should be strong and fragrant, with a minty aroma.

Step 2: Make the Cream Layer

In a large mixing bowl, beat heavy cream and sugar until stiff peaks form. In a separate bowl, beat mascarpone cheese with vanilla and peppermint extract until smooth. Fold the whipped cream into the mascarpone mixture gently until fully combined. The result should be light, fluffy, and slightly minty.

Step 3: Dip and Layer Ladyfingers

Quickly dip each ladyfinger into the mocha mixture—don’t soak them too long, or they’ll fall apart. Arrange a layer of soaked ladyfingers in the bottom of a 9×13 dish.

Step 4: Add Cream Layer

Spread half the peppermint mascarpone mixture over the ladyfingers. Sprinkle with half of the grated chocolate and a handful of crushed peppermint candy.

Step 5: Repeat the Layers

Add a second layer of dipped ladyfingers, followed by the remaining cream. Smooth the top. Dust generously with cocoa powder, sprinkle more grated chocolate, and top with crushed peppermint.

Step 6: Chill Overnight

Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This allows the flavors to blend and the texture to firm up beautifully.