Eggnog Tiramisu: A Cozy Holiday Delight
As the enchanting glow of holiday lights fills our homes and the scent of freshly baked treats wafts through the air, we gather with loved ones, cherishing moments that make this season truly special. There’s something heartwarmingly nostalgic about the transition from autumn flavors to festive delights, and what could bring more joy than a dessert that embodies both comfort and celebration? Enter my Eggnog Tiramisu—a creamy, sweet spiced dessert that weaves together holiday warmth with the cozy elegance of Italian tradition. With its layers of tender ladyfingers soaked in a rich eggnog-espresso mixture and a luscious mascarpone filling, it’s the perfect sweet ending to any holiday gathering. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- No-Bake Wonder: This dreamy dessert requires no baking, making it the perfect choice for busy holiday schedules.
- Crowd-Pleasing: With familiar flavors of eggnog and coffee, it’s guaranteed to be a hit with family and friends.
- Quick Preparation: Assemble in just a few simple steps, and let the fridge do the hard work!
- Creamy Layers: Indulge in the delightful contrast of creamy mascarpone and the tender texture of ladyfingers.
- Perfect for Make-Ahead: Refrigerate overnight for a deliciously chilled treat that’s ready to impress!
Gather These Simple Ingredients
- 8 oz mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup eggnog
- 1 cup strong brewed espresso, cooled
- 24 ladyfingers
- 1/2 tsp ground nutmeg
- Cinnamon for dusting
Let’s Make It Together
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In a mixing bowl, combine the mascarpone cheese, heavy cream, and powdered sugar. Whip until it forms soft peaks, creating a fluffy, cloud-like mixture that feels like a hug in dessert form.
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In another shallow dish, combine the eggnog and cooled espresso, stirring gently to blend the festive flavors.
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Quickly dip each ladyfinger into the eggnog-espresso mixture, making sure to coat them without soaking. Arrange the dipped ladyfingers in a serving dish, creating a lovely, comforting base.
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Spread half of the mascarpone mixture over the ladyfingers, smoothing it out to cover them in a creamy layer that invites the palate.
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Repeat the layers with the remaining ladyfingers and mascarpone mixture, forming a beautiful, fluffy tower of indulgence.
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Dust the top with ground nutmeg and a sprinkle of cinnamon for that quintessential holiday warmth—just the aroma alone is enough to lift the spirits!
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Refrigerate for at least 4 hours or overnight before serving, allowing the flavors to meld together while the tiramisu chills to perfection.
Delicious Variations to Try
- Chocolate Twist: Add a sprinkle of cocoa powder between the layers for a rich contrast that echoes a classic chocolate dessert.
- Holiday Spice: Mix in a pinch of cloves or ginger along with the nutmeg for an invigorating flavor burst that will transport you to a winter wonderland.
- Minty Fresh: Stir in crushed peppermint candy to the mascarpone for a refreshing twist that feels like a holiday breath of fresh air.
- Fruit Delight: Layer in some fresh raspberries or strawberries between the mascarpone layers for a burst of color and fruity flavor that complements the creamy richness.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: This tiramisu is best made a day in advance. Refrigerating it overnight allows the flavors to deepen and the texture to become luxuriously creamy.
- Ingredient Swaps: If mascarpone is hard to find, cream cheese works beautifully! Just remember to whip it a little longer for that fluffy texture.
- Slicing Tricks: To slice without losing the layers, use a sharp knife dipped in warm water. This will help achieve clean cuts for lovely presentation.
- Storage Suggestions: Store any leftovers in an airtight container in the fridge for up to 3 days, but trust me, it’s so delicious there might not be any left!
Nutrition Information per Serving
- Serving Size: 1 slice
- Calories: 320
- Carbs: 26g
- Sugar: 18g
- Fat: 20g
- Protein: 5g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This dessert is perfect for making in advance. Just let it chill overnight for the best flavor and texture.
Can I use different ingredients?
Sure! You can substitute the eggnog with a flavored coffee creamer or a creamy non-dairy counterpart to suit your preferences.
How do I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to three days. Just be prepared for everyone to ask for seconds!
How long does it last?
Eggnog tiramisu can last up to three days in the fridge, but it’s best enjoyed fresh within the first couple of days.
Wrapping It Up
In this lovely season of togetherness, there are few things as heartwarming as sharing a delightful dessert that everyone can enjoy. My Eggnog Tiramisu is not only a show-stopping end to your holiday meal; it’s a sweet reminder of the warmth and joy that family and friends bring into our lives. Save this Eggnog Tiramisu to your holiday baking board so it’s ready when you need a cozy treat! Let’s create memories one delicious bite at a time!
Eggnog Tiramisu
Ingredients
For the mascarpone mixture
- 8 oz mascarpone cheese Softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
For the soaking mixture
- 1 cup eggnog
- 1 cup strong brewed espresso Cooled
For assembly
- 24 pieces ladyfingers
- 1/2 tsp ground nutmeg For dusting
- Cinnamon For dusting
Instructions
Preparation
- In a mixing bowl, combine the mascarpone cheese, heavy cream, and powdered sugar. Whip until it forms soft peaks.
- In another shallow dish, combine the eggnog and cooled espresso, stirring gently to blend.
Assembling Layers
- Quickly dip each ladyfinger into the eggnog-espresso mixture, coating them without soaking, and arrange them in a serving dish.
- Spread half of the mascarpone mixture over the ladyfingers, smoothing it out to cover them.
- Repeat the layers with the remaining ladyfingers and mascarpone mixture.
- Dust the top with ground nutmeg and a sprinkle of cinnamon.
Chilling
- Refrigerate for at least 4 hours or overnight before serving.
