Eggnog Tiramisu: A Cozy Holiday Dessert
As the holidays approach, there’s something magical about the flavors that dance through the air—spices of nutmeg, sweet hints of vanilla, and the creamy richness of eggnog. One of my fondest memories is preparing desserts with loved ones; the kitchen would become a hub of laughter and warmth, with the soft sounds of holiday music playing against the bustle of festive joy. This Eggnog Tiramisu wraps all those delightful memories into a single, indulgent dessert—a treat so creamy and cozy that it’ll quickly become a treasured part of your own holiday traditions. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- No-Bake Delight: This Eggnog Tiramisu requires no baking, making it an easy, stress-free dessert for your holiday gatherings.
- Crowd-Pleasing Flavor: The unique blend of eggnog and coffee will surely impress your family and friends, leaving everyone asking for seconds.
- Make-Ahead Magic: Chilling it overnight allows the flavors to meld, truly enhancing the creamy, rich layers for a more satisfying experience.
- Festive Presentation: With its layers of creamy mascarpone and a dusting of cocoa, this dessert is as beautiful as it is delicious, perfect for holiday celebrations.
- Family-Friendly: It’s a festive treat that everyone will enjoy—even the kids (just make sure to save a finger or two for the adults)!
Ingredients You’ll Need for Eggnog Tiramisu
Gather these simple ingredients for a holiday indulgence that’s sure to create lasting memories:
- 3/4 cup eggnog
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks
- 24 ladyfinger biscuits
- 1 cup strong espresso or coffee
- 2 tablespoons rum-flavored extract
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
Let’s Make It Together
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Brew 1 cup of strong espresso or coffee and let it cool. Stir in the rum-flavored extract and set aside.
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In a heatproof bowl, whisk the egg yolks and granulated sugar over simmering water until thick and pale (about 7–8 minutes). Remove from heat and let cool slightly.
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In a separate bowl, beat the mascarpone cheese until smooth. Add the eggnog and vanilla extract, combining well.
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Whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture.
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Fold the cooled egg yolk mixture into the mascarpone cream until fully incorporated.
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Quickly dip the ladyfingers into the espresso-rum mixture and arrange them in an 8×8-inch dish as a base layer.
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Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
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Cover and chill the tiramisu for at least 6 hours or overnight.
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Just before serving, dust generously with cocoa powder and slice to serve.
Delicious Variations to Try
If you’re feeling adventurous or want to customize your Eggnog Tiramisu, here are a few delicious variations to consider:
- Pumpkin Spice Twist: Add a hint of pumpkin puree and a sprinkle of pumpkin pie spice to the mascarpone mixture for a seasonal festive flavor.
- Chocolate Indulgence: Fold in some melted dark chocolate into the mascarpone for a rich chocolatey layer that pairs beautifully with the eggnog.
- Citrus Zest: Incorporate some freshly grated orange or lemon zest into the cream for a refreshing brightness that complements the rich flavors.
- Nutty Notes: Add a layer of toasted pecans or walnuts for a delightful crunch and nutty flavor contrast.
Chef Emma’s Helpful Tips
To ensure your Eggnog Tiramisu turns out perfect every time, consider these handy tips:
- Make Ahead: This dessert tastes even better if made the day before and chilled overnight, allowing all those delightful flavors to mingle.
- Slicing Trick: Use a sharp knife dipped in hot water to slice through the layers cleanly—this will give you beautiful, neat edges.
- Storage Suggestions: Store any leftovers in an airtight container in the refrigerator, where it will stay delicious for up to 3–4 days.
- Ingredient Swaps: For a non-dairy option, substitute with a dairy-free eggnog and almond or coconut cream for the mascarpone.
What’s Inside – Nutrition Breakdown
Here’s a quick look at the nutrition facts per serving (assuming 8 servings):
- Serving Size: 1 slice
- Calories: 350
- Carbs: 30g
- Sugar: 20g
- Fat: 24g
- Protein: 5g
- Sodium: 50mg
Frequently Asked Questions
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Can I make this ahead?
Yes! The flavors improve after chilling overnight, making it ideal for pre-holiday prep. -
Can I use different ingredients?
Absolutely! Feel free to substitute with other flavors or non-alcoholic extracts as preferred. -
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3–4 days. -
How long does it last?
It’s best enjoyed within 3–4 days for optimum flavor and texture.
A Cozy Closing Note
This Eggnog Tiramisu is more than just a dessert; it’s a celebration of holiday flavors and cherished moments spent with loved ones. Whether you’re serving it at a festive gathering or enjoying a quiet evening by the fireplace, this creamy treat will warm your heart and tantalize your taste buds. Don’t forget to save this Eggnog Tiramisu to your holiday treats board so it’s ready when you need a cozy indulgence!
Eggnog Tiramisu
Ingredients
Base Ingredients
- 24 pieces ladyfinger biscuits
- 1 cup strong espresso or coffee Brew and let cool.
- 2 tablespoons rum-flavored extract
Cream Mixture
- 3/4 cup eggnog
- 1 cup mascarpone cheese Beat until smooth.
- 1 cup heavy cream Whip to soft peaks.
- 1/2 cup granulated sugar
- 4 pieces egg yolks Whisk over simmering water.
- 1 teaspoon vanilla extract
Topping
- 2 tablespoons cocoa powder Dust generously before serving.
Instructions
Preparation of Coffee Mixture
- Brew 1 cup of strong espresso or coffee and let it cool. Stir in the rum-flavored extract and set aside.
Preparation of Cream Mixture
- In a heatproof bowl, whisk the egg yolks and granulated sugar over simmering water until thick and pale (about 7–8 minutes). Remove from heat and let cool slightly.
- In a separate bowl, beat the mascarpone cheese until smooth. Add the eggnog and vanilla extract, combining well.
- Whip the heavy cream to soft peaks, then gently fold it into the mascarpone mixture.
- Fold the cooled egg yolk mixture into the mascarpone cream until fully incorporated.
Assembly
- Quickly dip the ladyfingers into the espresso-rum mixture and arrange them in an 8x8-inch dish as a base layer.
- Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
Chilling and Serving
- Cover and chill the tiramisu for at least 6 hours or overnight.
- Just before serving, dust generously with cocoa powder and slice to serve.
