Description
This Eggnog Tiramisu is a festive twist on the classic Italian dessert, combining creamy mascarpone with rich eggnog and warm spices. Layers of crisp ladyfingers soaked in a blend of coffee, eggnog, and optional dark rum create a luscious, holiday-inspired treat that is chilled to perfection for hours. Topped with cocoa powder, nutmeg, and optional white chocolate shavings, this dessert is perfect for celebrating the season with a luxurious and comforting flavor profile.
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 together the egg yolks and granulated sugar until pale and slightly thick. Place the bowl over a pot of gently simmering water and whisk constantly until the sugar has dissolved and the mixture becomes warm, slightly thickened, and glossy. Remove from heat and allow to cool for a few minutes.
- Combine mascarpone and spices: Add the softened mascarpone cheese to the slightly cooled yolk mixture 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 cream: In a separate chilled bowl, use a mixer to whip the cold heavy cream to medium-stiff peaks—meaning the cream holds its shape yet remains smooth and billowy.
- Fold cream into mascarpone mixture: Gently fold the whipped cream into the mascarpone mixture in two to three additions, using a spatula with light folding motions to keep the mixture airy. Fold just until no streaks remain and the filling is fluffy.
- Prepare the soaking liquid: In a wide shallow dish, stir together cooled coffee or espresso, the remaining 1 cup of eggnog, and optional dark rum, bourbon, or brandy. Taste and adjust by adding more eggnog or coffee if desired. Ensure the mixture is at room temperature before dipping ladyfingers.
- Dip and layer ladyfingers: Quickly dip ladyfingers, a few at a time, into the eggnog coffee mixture, turning once to coat without 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 layer of cream: Evenly spread half of the eggnog mascarpone cream over the ladyfingers, smoothing it to the edges.
- Add second layer: Repeat dipping for a second layer of ladyfingers and place them on top of the cream. Spread the remaining mascarpone cream over this second layer, smoothing the surface evenly.
- Dust and chill: Lightly dust the top with unsweetened cocoa powder and extra ground nutmeg. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or overnight to set and develop flavors.
- 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 egg yolk mixture is whisked constantly over simmering water to avoid scrambling the eggs.
- Use cold heavy cream and a chilled bowl for best whipping results.
- Do not soak ladyfingers too long to maintain texture; they should be moist but not soggy.
- For a non-alcoholic version, omit the rum, bourbon or brandy.
- Store any leftovers covered in the refrigerator for up to 3 days.
- Allowing the tiramisu to chill overnight improves the flavor and texture dramatically.
