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Eggnog Tiramisu Recipe

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★★★★★

4.9 from 119 reviews

Eggnog Tiramisu is a festive, creamy dessert that combines the classic Italian tiramisu with the rich, spiced flavors of eggnog. This no-bake treat layers ladyfinger biscuits soaked in coffee and rum with a luscious mascarpone and eggnog cream, topped with a dusting of cinnamon and nutmeg. Perfect for holiday gatherings, this dessert is chilled to develop its signature velvety texture and indulgent taste.

Ingredients

Scale

Eggnog Mascarpone Cream

  • 16 oz mascarpone cheese (cold)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • ½ teaspoon cinnamon
  • 1 cup eggnog (cold)
  • 2 ½ cups heavy whipping cream (cold)

Assembly

  • 2 packages (about 44) ladyfinger biscuits
  • 1 cup strong brewed coffee or espresso (cooled)
  • 2 tablespoons rum (optional)

Instructions

  1. Prepare the eggnog mascarpone cream: In a large mixing bowl, combine the cold mascarpone cheese, powdered sugar, vanilla extract, ground nutmeg, cinnamon, and cold eggnog. Mix thoroughly until the mixture is smooth and fully combined.
  2. Whip the heavy cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. This will give the cream a light, fluffy texture essential for the tiramisu layer.
  3. Fold whipped cream into mascarpone mixture: Gently fold the whipped cream into the eggnog mascarpone mixture. Be careful to combine without deflating the cream. The result should be thick, fluffy, and light.
  4. Prepare coffee and rum soak: In a shallow dish, combine the cooled strong brewed coffee or espresso with rum, if using. This soak will infuse the ladyfingers with moisture and flavor.
  5. Dip ladyfingers: Quickly dip each ladyfinger into the coffee mixture, turning just once to prevent sogginess. The ladyfingers should be moist but still hold their shape.
  6. Assemble the first layer: Arrange half of the dipped ladyfingers in a single layer at the bottom of a 9×13 inch baking dish.
  7. Add the first cream layer: Spread half of the eggnog mascarpone cream evenly over the layer of ladyfingers.
  8. Add second layer of ladyfingers: Dip the remaining ladyfingers and add them in a single layer over the cream.
  9. Add the remaining cream: Spread or pipe the remaining eggnog mascarpone cream evenly over the top layer of ladyfingers.
  10. Finish with cinnamon: Sprinkle the top with ground cinnamon for aroma and a hint of spice.
  11. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This resting time allows the flavors to meld and the dessert to set properly.
  12. Serve: Slice the tiramisu into portions and serve chilled for the best flavor and texture experience.

Notes

  • For a non-alcoholic version, omit the rum from the coffee soak.
  • Ensure all dairy ingredients are cold for optimal whipping and creaminess.
  • Do not soak ladyfingers too long to avoid a soggy dessert; a quick dip is sufficient.
  • This dessert tastes best after refrigeration overnight, allowing flavors to meld beautifully.
  • Use fresh ground cinnamon and nutmeg for the most vibrant spices.
  • Can be made a day in advance to save time on the day of serving.

Keywords: Eggnog Tiramisu, holiday dessert, no-bake tiramisu, mascarpone, eggnog dessert, festive dessert, creamy tiramisu, coffee soaked ladyfingers

Find it online: https://recipeswithmia.com/eggnog-tiramisu-recipe/