Description
This Eggnog Tiramisu is a festive twist on the classic Italian dessert, combining rich mascarpone cream with warm spices and eggnog for a creamy, holiday-inspired treat. Layers of coffee-soaked ladyfingers are infused with eggnog and liquor, then topped with a luscious mascarpone mixture enhanced by nutmeg and cinnamon. Perfect for holiday gatherings, this no-bake dessert requires chilling time to develop its signature silky texture and flavors.
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
Dipping Mixture
- 1 1/4 cups cooled strong brewed coffee or espresso
- 1/4 cup dark rum, bourbon, or brandy (optional)
Assembly
- 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 together the egg yolks and granulated sugar until the mixture becomes pale and slightly thick. Place the bowl over a pot of gently simmering water, whisking constantly until the sugar dissolves and the mixture is warm, glossy, and slightly thickened. Remove from heat and let it cool for a few minutes.
- Combine mascarpone and spices: Add the softened mascarpone cheese to the slightly cooled egg yolk mixture and whisk until smooth and lump-free. Stir in 1/2 cup of eggnog, vanilla extract, ground nutmeg, ground cinnamon, and a pinch of kosher salt until silky and well combined. Set aside.
- Whip the heavy cream: In a separate chilled bowl, use a mixer to whip the cold heavy cream to medium-stiff peaks; 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 a spatula and light folding motions to keep the cream airy and fluffy. Stop folding as soon as no streaks remain.
- Prepare the dipping liquid: In a wide shallow dish, mix the cooled brewed coffee or espresso with the remaining 1 cup of eggnog and the dark rum, bourbon, or brandy if using. Taste and adjust the balance if necessary. Ensure the mixture is at room temperature before dipping the ladyfingers.
- Soak ladyfingers and layer: Working with a few ladyfingers at a time, quickly dip each into the eggnog coffee mixture, turning to coat but not soaking too long to prevent sogginess. Arrange the dipped ladyfingers in a snug single layer in the bottom of a 9×13-inch dish.
- Spread first mascarpone layer: Evenly spread half of the mascarpone cream over the first layer of soaked ladyfingers, smoothing to the edges.
- Repeat soaking and layering: Dip another batch of ladyfingers and place them over the mascarpone cream to form a second layer. Spread the remaining mascarpone cream evenly on top, smoothing the surface.
- Chill and garnish: Lightly dust the tiramisu with unsweetened cocoa powder and a bit of extra ground nutmeg. Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight for best texture and flavor.
- Serve: Before serving, dust with additional cocoa powder and nutmeg if desired, and sprinkle white chocolate shavings on top. Slice into squares and serve chilled.
Notes
- Ensure the coffee and eggnog dipping mixture is at room temperature to prevent ladyfingers from becoming too soggy.
- Use fresh, high-quality eggnog and mascarpone for the best flavor and texture.
- The optional alcohol can be omitted for a non-alcoholic version.
- Ladyfingers should be crisp and fresh for proper soaking balance; old or stale ladyfingers may not absorb liquids well.
- Chilling overnight improves the melding of flavors and texture, but minimum 6 hours is acceptable.
- Handle the folding gently to preserve the airiness of the whipped cream.
