Chocolate Peppermint Bark Tiramisu

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Chocolate Peppermint Bark Tiramisu

The tree is up, department stores are jam packed, and grocery store shelves are stocked with limited edition holiday everything, but the true arrival of Christmas time – for me – is when I start crying at commercials. The other day I teared up during a Keurig commercial where a grown man stops a business call to phone his mom, who clearly bought the coffee brewing system for him. I’m a sucker for good ol’ fashion family sweetness with sappy music playing in the background, and coffee is pretty great too. Keurig makes a limited edition, Seasonal (see what I mean?) Peppermint Bark Coffee as part of the Original Donut Shop line, so besides sipping the light roast with a “candy cane finish” as often as radio stations are playing Mariah Carey, I used it in this recipe for Chocolate Peppermint Bark Tiramisu, along with a few other seasonal ingredients like Lindt limited edition LINDOR truffles and candy canes.

This recipe makes 2 9-inch loaf pans

Ingredients
24 ounces mascarpone cheese
1 teaspoon vanilla extract
½ cup confectioners sugar
1 cup plus ¼ cup heavy cream
2 6-ounce packages Limited Edition LINDOR Peppermint Cookie Milk Chocolate Truffles or Limited Edition LINDOR Peppermint Extra Dark Chocolate Truffles
2 K-Cup® pods The Original Donut Shop Peppermint Bark Coffee, brewed into 8-ounce cups of coffee with a Keurig machine
2 packages store-bought ladyfinger cookies (you need 16 for each tiramisu)
1 package chocolate wafer cookies
4 candy canes, pulverized in a food processor

Directions
Line two 9-inch loaf pans with a layer of plastic wrap, leaving enough excess hanging over the edges to wrap over the top of the finished tiramisu.

Place the mascarpone cheese in the bowl of a KitchenAid with the vanilla extract, and confectioners sugar. Use the whisk attachment on a low setting to whip these ingredients together. Increase the speed of the machine to medium and slowly pour in 1 cup of heavy cream. Whip until the mixture reaches stiff peaks. Set this creamy mixture in the refrigerator until ready to use.

Place the truffles in a microwavable bowl and add the ¼ cup heavy cream. Microwave for 30 seconds, stir, and microwave for another 30 seconds if necessary. Stir the melted truffle mixture until smooth then allow it to cool at room temperature.

Pour the brewed Peppermint Bark Coffee into a shallow bowl. Dip a ladyfinger cookie into the coffee then place it lengthwise into the loaf pan. Continue this process until you have two rows of four ladyfingers at the bottom of each loaf pan.
Spoon one-quarter of the mascarpone cream mixture over the soaked ladyfingers and spread into an even layer. Top the cream with two, side-by-side rows of chocolate wafer cookies, each slightly overlapping the previous cookie. Pour half of the melted truffle mixture into each loaf pan and spread over the cookies. Add another two rows of chocolate wafer cookies that overlap each other.

Spoon another one-quarter of the mascarpone cream mixture over the chocolate wafer cookies and spread into an even layer. Finish the tiramisus with one more layer of coffee-soaked ladyfinger cookies.

Fold the excess plastic wrap tautly over the top of both tiramisus and refrigerate them for at least 4 hours. To serve, unwrap the plastic that is covering the tiramisu, place a plate over the loaf pan then flip both the plate and pan over to unmold the layered dessert. Carefully remove all plastic wrap. Dust the top of the tiramisus with pulverized candy canes. Slice and enjoy.

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