Peppermint Mocha Tiramisu

Ingredients

Peppermint Mocha Tiramisu

• 6 large egg yolks

• ¾ cup Truvia® Sweet Complete® Granulated Sweetener

• 1 cup mascarpone cheese, softened

• 1 cup heavy cream

• 1 teaspoon vanilla extract

• 1 ½ cups strong brewed coffee, cooled

• 2 tablespoons coffee liqueur (optional)

• 28 ladyfinger cookies

• 3 tablespoons cocoa powder, for dusting

• 2 tablespoons sugar-free dark chocolate shavings or cocoa nibs

• ½ teaspoon peppermint extract

• ¼ cup crushed sugar-free candy canes, for garnish

Directions

• 1.  

  Whisk the egg yolks and Truvia® Sweet Complete® Granulated Sweetener together in a heat-safe bowl until smooth. Place the bowl over a pot of simmering water and whisk constantly, until the mixture thickens and an internal temperature of at least 160°F, about 5-7 minutes. Remove from heat, strain through a fine mesh sieve and set aside to cool.

• 2.  

  Mix together the mascarpone, vanilla and peppermint extract, using a rubber spatula, until smooth, in a small bowl. Set aside.

• 3.  

  Whip the heavy cream to medium peaks in a separate large bowl. Gently fold the mascarpone mixture into the whipped cream, then fold in the cooled egg yolk mixture, until smooth and creamy.

• 4.  

  Combine the cooled espresso and coffee liqueur in a shallow dish. Dip each ladyfinger into the espresso mixture for about 5 seconds.

• 5.  

  Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch serving dish. Spread half of the mascarpone cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top.

• 6.  

  Cover and refrigerate for at least 4 hours, or overnight, to let flavors meld. Before serving, dust with cocoa powder, sprinkle with chocolate shavings, and garnish with crushed candy canes.