Monday, October 17, 2011

Movie Mania Monday: Face/Off Peppermint Mocha Tiramisu

Peppermint Mocha Tiramisu
Time to get back to Movie Mania Mondays with a sweet treat and a cult classic.  In 1997, John Woo teamed up with John Travolta and Nicholas Cage to make the action thriller Face/Off.  FBI Agent Sean Archer (John Travolta) has been chasing the infamous Castor Troy (Nicolas Cage) and his brother Pollux Troy (Allesandro Nivola) for years and finally catches up with them, only to be forced to "live" as Castor to find their last planted bomb.

When Castor's brother Pollux is released from prison for disclosing evidence, the FBI entices him to speak by bringing in some Italian Tiramisu.  Pollux quickly composes and sings a small overture in celebration of the creamy treat, using his fork as his conducting wand.

video



Now, it's no secret that dessert is my favorite meal of the day, and it's also no secret that Tiramisu is my favorite dessert.  I've dreamed up several different versions on this blog and I'm always looking or different ways to dip those pretty little ladyfinger cookies.

Today I'm sharing a wintry version of this fantastic treat.  Chocolate and peppermint are two of my favorite flavors, and with a little Kahlua Coffee Liqueur added into the mix, I'm a happy girl.  It's Peppermint Mocha Tiramisu!

Peppermint Mocha Tiramisu

Prep time: 15 minutes / Cook time: 30 minutes / Total time: 45 minutes / Servings: 8

Ingredients:

  • 10 ounce(s) of Philadelphia Cooking Creme, Original Blend
  • 1 ounce(s) of 8 oz. tub Cool Whip Topping
  • 4 ounce(s) of Coffee Liqueur
  • 2 tsp. of Pure Peppermint Extract
  • 1 cup(s) of chocolate syrup
  • 2 tbsp. of Unsweetened Cocoa Powder
  • 24 Ladyfinger Cookies
Steps
  1. Combine Cooking Creme and Cool Whip and mix with electric mixer until smooth, about 30 seconds. Fold in peppermint extract and set aside.
  2. Pour 2 oz. of Coffee Liqueur onto a plate. Dredge each ladyfinger cookie through the liqueur for about 1-2 seconds on each side. Arrange the cookies into the bottom of a 9x7 inch deep baking dish.
  3. Drizzle about 1/3 of the chocolate syrup evenly over the cookies.
  4. Spread 1/2 of the cooking creme mixture evenly over the cookies.
  5. Repeat steps 2-4 and place over the bottom layer.
  6. Finish by sifting 2 tbsp. cocoa powder over the top layer of cooking creme and by drizzling the remaining chocolate syrup on top.
  7. Refrigerate 30 minutes before serving.

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