Peppermint Bark Espresso Martini Tiramisu

Directions

In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg yolks and the 3/4 cup (5 1/4 oz./150 g) sugar on medium-high speed until the mixture is pale yellow and thick ribbons fall from the whisk, about 1 minute. Transfer to a large bowl and set aside.

Wash and dry the mixer bowl and whisk attachment. Pour the cream into the bowl and beat with the whisk attachment on medium speed until soft peaks form, about 1 minute. Reduce the speed to low and add the mascarpone cheese, rum, vanilla and peppermint extracts and 2 Tbs. of the Peppermint Bark Espresso Martini mix. Increase the speed to medium-high and beat until medium peaks form, 15 to 30 seconds. You should have a soft, spreadable mixture. Using a rubber spatula, gently fold the mascarpone cream into the egg yolk mixture until smooth and combined.

Wash and dry the mixer bowl and whisk attachment. Combine the egg whites and the remaining 2 Tbs. sugar in the bowl and beat with the whisk attachment on medium-high speed until stiff peaks form, about 1 1/2 minutes. When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape. Gently fold about 1/4 cup (2 fl. oz./60 ml) of the egg whites into the mascarpone cream until combined, then gently fold in the remaining egg whites until the mixture is smooth and combined.

Pour the remaining espresso martini mix into a wide, shallow bowl. One at a time, submerge a ladyfinger into the martini mix for a few seconds. In a 9-by-13-inch (23-by-33-cm) glass or ceramic baking dish or serving dish that is about 2 inches (5 cm) deep, arrange enough soaked ladyfingers on the bottom to form a single layer. Spread half of the mascarpone cream evenly over the ladyfingers. Arrange a second layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly on top. Cover and refrigerate for at least 4 hours or up to overnight.

Using a small fine-mesh sieve, dust the tiramisu with cocoa powder to create a rich, dark topping. Sprinkle with Peppermint Bark chips and serve. Serves 12.

Williams Sonoma Test Kitchen