Strongly brew a cup of coffee. While still hot, mix in the sugar. Allow to cool to warm.
In a large mixing bowl, beat together the chocolate pudding mix & cold milk. Then beat in the mascarpone cheese & peppermint extract until smooth & creamy. Fold in the whipped topping. Set aside.
Arrange half of the ladyfingers in the bottom of a 9x9 inch baking pan. Brush the ladyfingers with about half of the cooled coffee.
Spread half of the pudding/mascarpone cheese mixture over the ladyfingers in the dish. Cover with the remaining ladyfingers; then brush the second layer of ladyfingers with the remaining coffee. Top with the remaining pudding/mascarpone cheese mixture.
Cover & refrigerate for at least 4 hours & up to overnight. Top with the crushed candy canes right before serving. Enjoy immediately. You can cover & refrigerate any leftovers for up to 3 days.