Christmas Tiramisu

• Vegetarian

• Refrigerated

  • 7 Egg whites, large
  • 6 Egg yolks, large

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 1/3 cup Cocoa powder, unsweetened
  • 3/4 cup Granulated sugar
  • 12 oz Milk chocolate
  • 1/2 tsp Peppermint extract
  • 1/8 tsp Salt

• Dairy

  • 1/4 cup Heavy cream
  • 16 oz Mascarpone cheese

• Desserts

  • 1/2 lb Williams-sonoma peppermint bark

Found on dessertfortwo.com

Description

Ingredients

• For the chocolate ladyfingers:
• 2/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder, plus more for dusting
• 1/8 teaspoon salt
• 7 large egg whites
• 2/3 cup + 2 tablespoons granulated sugar
• 6 large egg yolks
• For the rest:
• 12-ounces chopped milk chocolate
• 1/4 cup heavy cream
• 16-ounces mascarpone cheese
• 1/2 teaspoon peppermint extract
• 1/2 pound Williams-Sonoma peppermint bark, chopped

Directions

• Preheat the oven to 350, and line a baking pan with parchment paper. (I dont recommend a silicone mat, it makes the cookies spread too much; parchment is best).
• Sift together the flour, cocoa powder, and salt. Set aside.
• In a large bowl, beat the egg whites until soft peaks form. Then, slowly add 2/3 cup of the sugar while beating. You will have soft, shiny peaks when youre done.
• Wipe off the beaters, and beat the egg yolks and the remaining 2 tablespoons of sugar until thick and pale, 3-4 minutes.
• Fold the yolk mixture into the whites completely, and then fold in the flour in two additions. Take your time, and fold the flour in slowly. It will take the better part of 5 minutes. Be sure to scrape the bottom of the bowl so you dont end up with flour crumbles!
• Move the batter into a piping bag fitted with a 1/2 tip.
• On the baking sheet, pipe ladyfingers 4 long, about 1/2 centimeter apart. I can get 3 rows of lady fingers on a standard size baking sheet. You will need 2 baking sheets. The batter will spread and touch, its fine. Sprinkle cocoa powder on top.
• Bake for 14 minutes. They should be dry on the top. Let cool completely on the pan, and then use a knife to into ladyfinger shapes--it should be easy to tell where to slice, and they may even break apart at the line, too.
• Next, melt the chocolate and cream together in a medium bowl. Use a double boiler to melt the chocolate, or microwave at 50% power for 30 second intervals, stirring between each, until melted.
• Add the mascarpone and peppermint extract to the melted chocolate, and beat until light and fluffy. It will have the consistency of chocolate pudding.
• Have the peppermint bark ready on the side.
• In a 8x8 dish, layer ladyfingers, chocolate mousse and chopped peppermint bark 3 times. Put the last third of the chocolate mixture into a piping bag if you want dollops on top.
• Decorate with cocoa powder and crushed peppermint bark.
• I like to refrigerate this for a few hours to let it set, but take it out about 30 minutes before serving and let the chocolate on top soften.