Start with the chocolate ganache! In a microwave-safe bowl, melt the chocolate chips with the heavy cream for 30 seconds. Stir VERY well until the chocolate is fully melted. Set that aside to cool down
In a stand mixer fitted with a whisk attachment, whip the heavy cream, vanilla, peppermint extract, and sugar until loose peaks form
Take that out and set it aside
Whip the cold mascarpone cheese and chocolate ganache very well until it’s silky in texture
Next, gradually add the whipped cream into the mascarpone while mixing on low speed with a paddle attachment
Do that until the whipped cream is fully incorporated
Grab your dish (I used a 9x9 square dish), and start with the cookie layer
For the first cookie layer, dunk each cookie in strong coffee (make sure the coffee isn’t hot), and then lay them flat all over the bottom of the dish
Add your first layer of mascarpone filling (as much or as little as you would like) and smooth it out so that it's laying evenly over all of the cookies. Add another layer of coffee-soaked cookies, and then a thin layer of mascarpone for the top
Before wrapping it up and refrigerating it overnight, I like to make a fun pattern with the remaining mascarpone on top using a piping bag. If you don’t want to do that, just add the rest of the mascarpone on top and smooth it out
Wrap tightly with plastic wrap and refrigerate overnight
The next day, add a dusting of cocoa powder, serve cold, and enjoy!
