Description
Eggnog Tiramisu is a delightful holiday twist on the classic Italian dessert, combining the creamy richness of mascarpone with the festive flavors of eggnog, nutmeg, and cinnamon. Layers of ladyfingers soaked in a blend of coffee, eggnog, and optional dark rum create a luscious, dreamy treat that’s perfect for festive occasions. This no-bake dessert requires chilling time to set, resulting in a light, airy, and indulgent tiramisu with a seasonal flair.
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
- 1/2 cup prepared eggnog (from the 1 1/2 cups total)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg, plus more for topping
- 1/2 teaspoon ground cinnamon
- Pinch kosher salt
Soaking Mixture and Assembly
- 1 1/4 cups cooled strong brewed coffee or espresso
- 1 cup prepared eggnog (remaining from 1 1/2 cups total)
- 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 together the egg yolks and granulated sugar until the mixture is pale and slightly thick. Place the bowl over a pot of gently simmering water, whisking constantly until the sugar dissolves and the mixture warms, becomes slightly thickened and glossy. Remove from heat and let cool for a few minutes.
- Combine with Mascarpone and Spices: Add mascarpone cheese to the cooled yolk mixture and whisk until smooth and lump-free. Stir in 1/2 cup eggnog, vanilla extract, ground nutmeg, ground cinnamon, and a pinch of kosher salt. Whisk until silky and well incorporated, then set aside.
- Whip the Cream: In a chilled bowl, use a hand or stand mixer to whip the cold heavy cream to medium-stiff peaks—cream should hold 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 with light folding motions to maintain fluffiness. Fold just until no streaks remain.
- Prepare the Soaking Mixture: In a wide shallow dish, combine cooled brewed coffee or espresso, the remaining 1 cup eggnog, and dark rum, bourbon, or brandy if using. Adjust proportions to taste. Ensure mixture is at room temperature before dipping ladyfingers.
- Dip Ladyfingers: Quickly dip ladyfingers, a few at a time, into the eggnog coffee mixture, turning once to coat. Avoid soaking too long to prevent sogginess. Arrange a snug single layer in the bottom of a 9×13-inch dish.
- Layer Mascarpone Cream: Spread half of the eggnog mascarpone cream evenly over the ladyfingers, smoothing to the edges.
- Repeat Layers: Dip remaining ladyfingers as before and create a second layer over the cream. Top with the rest of the mascarpone cream, smoothing the surface evenly.
- Chill and Dust: Lightly dust the top with unsweetened cocoa powder and extra ground nutmeg. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and dessert to set.
- Serve: Before serving, optionally dust with extra cocoa and nutmeg, sprinkle white chocolate shavings on top, slice into squares, and serve chilled.
Notes
- Use fresh, quality eggs since they are consumed in a lightly cooked/raw form here.
- The optional alcohol adds depth but can be omitted for a non-alcoholic version.
- Do not soak ladyfingers too long to avoid a mushy texture.
- Chilling overnight improves flavor integration and texture.
- White chocolate shavings add a festive and complementary garnish but are optional.
- Ensure coffee and eggnog mixture is cooled to room temperature before dipping to avoid sogginess or cooking the ladyfingers.
