Recipe: Peppermint Bark Espresso Martini Tiramisu

Name: Recipe: Peppermint Bark Espresso Martini Tiramisu
Total time: 30 min
Ingredients: 5 eggs, separated, plus egg 1 yolk; 3/4 cup (5 1/4 oz./150 g) plus 2 Tbs. sugar; 2 cups (16 fl. oz./500 ml) cold heavy cream; 1 lb. (500 g) cold mascarpone cheese; 2 Tbs. rum; 1 tsp. vanilla extract; 1 tsp. peppermint extract; 1 bottle (25.4 fl. oz./750 ml) Williams Sonoma Peppermint Bark Espresso Martini Mix; 50 to 55 Italian-style ladyfingers (14 to 16 oz./440 to 500 g); 2 Tbs. Dutch process cocoa powder; Williams Sonoma Peppermint Bark Chips or Peppermint Bark, broken up, for garnish

www.williams-sonoma.com

A recipe from the Williams Sonoma Test Kitchen for a holiday dessert made with Peppermint Bark and Peppermint Bark Espresso Martini mix, perfect for the holiday

View full recipe on www.williams-sonoma.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.williams-sonoma.com.

Share this recipe:

Cooking tools:

Stand mixer
Whisk
Mixing bowl
Spatula
Baking dish
Fine-mesh sieve
Measuring cup
Measuring spoon
Refrigerator

Ingredients

5 eggs, separated, plus egg 1 yolk
3/4 cup (5 1/4 oz./150 g) plus 2 Tbs. sugar
2 cups (16 fl. oz./500 ml) cold heavy cream
1 lb. (500 g) cold mascarpone cheese
2 Tbs. rum
1 tsp. vanilla extract
1 tsp. peppermint extract
1 bottle (25.4 fl. oz./750 ml) Williams Sonoma Peppermint Bark Espresso Martini Mix
50 to 55 Italian-style ladyfingers (14 to 16 oz./440 to 500 g)
2 Tbs. Dutch process cocoa powder
Williams Sonoma Peppermint Bark Chips or Peppermint Bark, broken up, for garnish