Would it be possible to substitute peppermint extract for the liquors in NIgella's Meringue Gelato Cake with Chocolate Sauce?
Nigella's Meringue Gelato Cake With Chocolate Sauce (from NIGELLISSIMA) is an easy to make dessert that uses crushed up meringues, shards of chocolate and whipped cream. It can be made in advance and stored in the freezer.
The mixture includes coffee liqueur for a little extra flavour and the alcohol helps to slightly soften the mixture, but it can be omitted. Normally we would suggest using 1 teaspoon of vanilla extract as an alternative, and this remains our preference for an alcohol-free version. However, chocolate mint is a popular flavour combination and we suspect that mint extract could be used. It is difficult to advise on the quantity as the strength of extracts vary and there is a fine line between a subtle mint flavour and full-on toothpaste. You also need to be careful not to over mix the cream once it has been whipped. So we would suggest adding the mint extract a little at a time to the unwhipped cream, until it is a strength that you like (bearing in mind the flavour will be slightly muted once frozen). It may help to taste the cream with a few crumbs of meringue as well. Whip the minty cream then add the other ingredients and, before mixing fully, taste again and add a little more extract if you feel that the mixture needs it before freezing the Meringue Gelato Cake.