Tiramisu just got a showstopping holiday upgrade. Creamy layers of mascarpone cream mingle with Chocolate Peppermint Pu-erh tea-soaked ladyfingers in this uncommon twist on the Italian classic.

Chocolate Peppermint Tiramisu


  • 2 cups boiling water
  • 4 sachets of Chocolate Peppermint Pu-erh
  • About 40 lady fingers
  • 5 egg yolks
  • 3/4 cup sugar, divided
  • 1/4 cup milk
  • 16 ounces cream cheese, room temperature
  • 1 cup heavy whipping cream
  • Cocoa powder and peppermint flakes for topping


  1. In a medium bowl, whisk the egg yolks and sugar together until pale, about 3
    minutes. Add the milk and whisk until incorporated.
  2. In a separate bowl with a hand mixer, beat in the cream cheese with ¼ cup sugar
    until smooth. Add the egg mixture to the cream cheese mixture and continue to
    beat with the hand mixer until smooth with no lumps.
  3. In a standing mixer, whip heavy whipping cream until soft peaks appear. Gently
    fold into the cream cheese custard mixture. Place into a piping bag and set
  4. In a medium bowl, brew the Chocolate Peppermint Pu-erh sachets.
  5. Into coup gasses, pipe in a base layer of the custard. Dip the lady fingers quickly into the tea and place on top.
  6. Repeat this step until the coup is filled. Repeat with the remaining ingredients.
  7. Place in the fridge to set for about 2 hours. Dust the tiramisu with cocoa powder and sprinkling of peppermint
    flakes just before serving.
  8. Enjoy.