Description
Eggnog Tiramisu is a festive twist on the classic Italian dessert, combining creamy mascarpone, spiced eggnog, and layers of coffee-soaked ladyfingers. This no-bake delight is infused with warm holiday flavors like nutmeg, cinnamon, and optionally, a splash of rum or brandy, creating a luscious and creamy treat perfect for any celebration.
Ingredients
Scale
Eggnog Mascarpone Cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 16 ounces mascarpone cheese, softened
- 1 1/2 cups heavy cream, cold
- 1 1/2 cups prepared eggnog, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus more for topping
- 1/2 teaspoon ground cinnamon
- Pinch kosher salt
Soaking and Assembly
- 1 1/4 cups cooled strong brewed coffee or espresso
- 1/4 cup dark rum, bourbon, or brandy (optional)
- 40–45 crisp ladyfingers (savoiardi)
- 2–3 tablespoons unsweetened cocoa powder, for dusting
- White chocolate shavings, for garnish (optional)
Instructions
- Prepare the egg yolk mixture: In a heatproof bowl, whisk the egg yolks and granulated sugar together until pale and slightly thick. Place the bowl over gently simmering water, whisking constantly until the sugar dissolves and the mixture becomes warm, slightly thickened, and glossy. Remove from heat and let cool for a few minutes.
- Add mascarpone and spices: Whisk mascarpone cheese into the cooled yolk mixture until smooth and lump-free. Stir in 1/2 cup eggnog, vanilla extract, ground nutmeg, cinnamon, and a pinch of kosher salt until silky and well combined. Set aside.
- Whip the cream: In a separate chilled bowl, whip the cold heavy cream to medium-stiff peaks using a mixer. The cream should hold its shape but remain smooth and billowy.
- Fold cream into mascarpone mixture: Gently fold the whipped cream into the eggnog mascarpone mixture in two or three additions, using light motions to keep the filling light and fluffy without deflating the cream.
- Prepare soaking mixture: In a wide dish, combine cooled brewed coffee or espresso, the remaining 1 cup of eggnog, and the optional dark rum, bourbon, or brandy. Taste and adjust the mixture if necessary, ensuring it is at room temperature for dipping ladyfingers.
- Dip and layer first ladyfingers: Quickly dip each ladyfinger into the eggnog coffee mixture, turning once to coat but avoiding soaking too long to prevent sogginess. Arrange them snugly in a single layer in a 9×13-inch dish.
- Spread first layer of cream: Evenly spread half of the eggnog mascarpone cream over the first ladyfinger layer, smoothing to the edges.
- Dip and layer second ladyfingers: Repeat the dipping process with remaining ladyfingers to form a second layer on top of the cream.
- Top with remaining cream: Spread the remaining mascarpone cream over the second ladyfinger layer, smoothing the surface evenly.
- Chill and garnish: Lightly dust the top with unsweetened cocoa powder and extra ground nutmeg. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight for optimal flavor and texture.
- Serve: Before serving, dust with additional cocoa powder and nutmeg if desired, and sprinkle with white chocolate shavings. Slice into squares and serve chilled.
Notes
- Use fresh, cold heavy cream for best whipping results.
- Do not soak ladyfingers for too long to prevent them from becoming mushy.
- For a non-alcoholic version, omit the rum, bourbon, or brandy.
- Chilling the tiramisu overnight enhances the flavors and texture.
- White chocolate shavings are optional but add an elegant touch.
- Ensure the egg yolk mixture is cooked gently over simmering water to avoid scrambling.
