Description
This Eggnog Tiramisu is a festive twist on the classic Italian dessert, combining creamy mascarpone and whipped cream with the rich flavors of eggnog, warm spices, and a splash of rum-soaked coffee-soaked ladyfingers. Chilled overnight to meld flavors and set to a perfect texture, it’s a luxurious, holiday-worthy treat that’s easy to assemble and sure to impress guests.
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 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 the egg yolks and granulated sugar 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 allow to cool a few minutes.
- Mix mascarpone and flavorings: To the cooled yolk mixture, add the mascarpone cheese and whisk until smooth and lump-free. Stir in 1/2 cup of the eggnog, vanilla extract, ground nutmeg, ground cinnamon, and a pinch of kosher salt. Whisk until silky and well combined, then set aside.
- Whip the heavy cream: In a chilled bowl, whip the cold heavy cream with a mixer to medium-stiff peaks. The cream should hold shape when lifted but remain smooth and billowy.
- Fold cream into mascarpone mixture: Gently fold the whipped cream into the eggnog mascarpone mixture in two to three additions using a spatula, folding lightly to preserve airiness. Continue until no streaks remain and the filling is light and fluffy.
- Prepare soaking liquid: In a wide, shallow dish, mix the cooled brewed coffee or espresso with the remaining 1 cup of eggnog and the optional dark rum, bourbon, or brandy. Taste and adjust with more eggnog or coffee if desired. Ensure this mixture is at room temperature before dipping ladyfingers.
- Dip and layer ladyfingers: Quickly dip a few ladyfingers at a time into the eggnog coffee mixture, turning once to coat. Do not soak too long or they will fall apart. Arrange the dipped ladyfingers in a snug, single layer at the bottom of a 9×13-inch dish.
- First cream layer: Spread half of the eggnog mascarpone cream evenly over the first ladyfinger layer, smoothing to edges.
- Second ladyfinger layer and cream: Repeat the dipping and layering with more ladyfingers. Spread the remaining mascarpone cream evenly on top, smoothing the surface.
- Chill and set: Lightly dust with unsweetened cocoa powder and extra ground nutmeg. Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to develop flavors and set texture.
- Serve: Before serving, dust with additional cocoa and nutmeg if desired, sprinkle with white chocolate shavings for garnish, slice into squares, and serve chilled.
Notes
- Use fresh, high-quality eggnog for the best flavor in this dessert.
- Alcohol is optional; omit the rum or bourbon if serving to children or non-drinkers.
- Whipping the cream to medium-stiff peaks ensures a light and airy texture without over-beating.
- Do not soak the ladyfingers too long to prevent sogginess and falling apart.
- This tiramisu benefits from overnight chilling for optimal texture and flavor melding.
- Leftovers should be stored covered in the refrigerator and consumed within 2-3 days.
