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Frozen Peppermint Mocha Tiramisu

servings: 8
Frozen Peppermint Mocha Tiramisu

prep time


total time





Frozen Peppermint Mocha Tiramisu

servings: 8


  • 40 Ladyfinger cookies 
  • 1 1/2 cups coffee 
  • 2 cups heavy cream 
  • 2/3 cup confectioners sugar 
  • 3 tablespoons instant chocolate pudding powder 
  • 1 teaspoon instant coffee powder 
  • 8 ounces mascarpone cheese 
  • 1.5 quarts peppermint stick ice cream, softened 
  • Chocolate shavings 
  • Whipped cream



Line an 8x8-inch pan with plastic wrap.

One by one, dip 20 of the lady fingers quickly in the coffee and lay them side by side along the bottom of the pan.

In a large bowl or stand mixer, beat the heavy cream, confectioners’ sugar, pudding powder, and instant coffee until soft peaks form. Transfer the cream mixture to a separate bowl and add the mascarpone cheese to the mixer, beating until smooth. Scrape down the sides and add ⅓ of the whipped cream mixture to the mascarpone and beat until combined, then add in the remaining cream mixture and beat until stiff peaks form. Spread half of the whipped cream mixture evenly over the ladyfingers.

Scoop and evenly spread the ice cream over the whipped cream layer.

One by one, dip the remaining 20 ladyfingers quickly in the coffee and lay them side-by-side over the ice cream layer.

Add the remaining whipped cream evenly over the ladyfinger layer and top with chocolate shavings. Freeze for 6 hours or overnight.


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