Eggnog Tiramisu

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Eggnog Tiramisu is the ultimate festive twist on the beloved Italian classic. With its rich layers of espresso-soaked ladyfingers, velvety eggnog mascarpone cream, and a generous dusting of cocoa powder, this dessert brings together holiday warmth and elegance in every bite. It’s creamy, spiced, and delicately boozy — a dessert that feels both indulgent and comforting.

Whether you’re hosting a Christmas dinner or simply craving something decadent and seasonal, Eggnog Tiramisu is the perfect no-bake treat to impress guests or enjoy with family. The combination of familiar holiday flavors and the light, fluffy texture makes it a standout at any celebration.

Why You’ll Love This Eggnog Tiramisu

This dessert is more than just beautiful — it’s easy to make ahead, requires zero baking, and balances sweet, spiced, and creamy notes perfectly. The eggnog adds a seasonal depth, while mascarpone keeps it authentically Italian. Each spoonful is light yet rich, making it a hit even with those who don’t typically enjoy eggnog.

Preparation Phase & Tools to Use

To make Eggnog Tiramisu, gather the following essential tools:

• Electric mixer or stand mixer: Crucial for whipping the mascarpone and cream to the perfect airy consistency.
• Mixing bowls: At least two medium to large bowls for separating and mixing wet and dry ingredients.
• Spatula: Helps gently fold ingredients together without deflating the whipped mixture.
• 8×8 or 9×9 inch dish: A glass dish allows you to see the beautiful layers and keeps the tiramisu compact and tidy.
• Fine mesh sieve: Ideal for evenly dusting cocoa powder over the top.
• Whisk: Handy for blending egg yolks and sugar if preparing the custard from scratch.

Each tool plays a key role in ensuring the texture and presentation come out just right.

Preparation Tips

For the best results, use full-fat eggnog and mascarpone cheese — the richness really enhances the final flavor. Make sure the cream is very cold before whipping to get the right volume. If using brewed espresso, let it cool to room temperature to prevent soggy ladyfingers. Layering is everything in tiramisu, so take your time dipping the cookies lightly (don’t soak!) and spreading the mascarpone mixture evenly. Finally, let it chill for at least 6 hours — or overnight — to set fully and allow the flavors to marry beautifully.

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Ingredients for Eggnog Tiramisu

• 1 1/2 cups eggnog (preferably full-fat, chilled)
• 1 cup heavy whipping cream (cold)
• 16 oz mascarpone cheese (room temperature)
• 1/2 cup granulated sugar
• 4 large egg yolks (optional for custard-style base)
• 2 cups strong brewed espresso or coffee (cooled)
• 2–3 tbsp dark rum or bourbon (optional but recommended)
• 2 tsp vanilla extract
• 30–35 ladyfinger cookies (savoiardi)
• Unsweetened cocoa powder (for dusting)
• Ground nutmeg or cinnamon (optional, for added flavor)

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Step 1: Brew and Cool the Espresso

Prepare about 2 cups of strong espresso or dark coffee and set it aside to cool completely. Stir in the dark rum or bourbon if using. Transfer to a shallow dish suitable for dipping ladyfingers.

Step 2: Whip the Cream

In a large chilled bowl, beat the cold heavy cream with 1 tsp vanilla extract until stiff peaks form. Set aside in the fridge.

Step 3: Prepare the Mascarpone Mixture

In a separate bowl, mix the mascarpone cheese with the eggnog until smooth and creamy. If using the custard-style base: whisk the egg yolks and sugar in a heatproof bowl over a double boiler until thick and pale, then let it cool before combining with mascarpone. Otherwise, skip the yolks and sugar and simply blend the mascarpone with eggnog directly.

Step 4: Fold the Mixtures Together

Gently fold the whipped cream into the mascarpone-eggnog mixture using a spatula. Work in batches to keep the texture light and airy. Avoid overmixing to maintain volume.

Step 5: Dip and Layer the Ladyfingers

One at a time, briefly dip the ladyfingers into the espresso mixture — just 1-2 seconds each to prevent them from getting soggy. Line the bottom of your 8×8 or 9×9 inch dish with a single layer of dipped cookies.

Step 6: Add the Cream Layer

Spread half of the mascarpone mixture over the layer of ladyfingers. Use a spatula to smooth it out evenly.

Step 7: Repeat the Layers

Add another layer of dipped ladyfingers followed by the remaining mascarpone mixture. Smooth the top and ensure full coverage.

Step 8: Chill to Set

Cover the dish tightly and refrigerate for at least 6 hours, or ideally overnight. This allows the flavors to blend and the tiramisu to firm up beautifully.

Step 9: Dust and Serve

Before serving, generously dust the top with unsweetened cocoa powder using a fine mesh sieve. Optionally, sprinkle a pinch of ground nutmeg or cinnamon for extra holiday flair.

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Notes

Eggnog Tiramisu is best made a day ahead to allow the flavors to develop and the texture to firm up. The alcohol content is adjustable based on preference — skip the rum for a kid-friendly version or boost it for an adult-only dessert. Using high-quality espresso or dark coffee gives depth to the flavor, and fresh, firm ladyfingers hold up better than soft varieties during soaking.

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Watch Out for These Mistakes While Cooking

• Over-soaking the ladyfingers: A quick dip is all they need. Holding them in the espresso too long leads to mushy layers.
• Using cold mascarpone: Let it come to room temperature for a smoother blend with the eggnog.
• Skipping the chill time: Tiramisu needs several hours to set; otherwise, it won’t slice cleanly.
• Whipping cream improperly: Make sure it’s cold and beaten to stiff peaks. Underwhipped cream leads to a runny filling.
• Overmixing the mascarpone filling: Gently fold to maintain its light texture.

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Storage Instructions

Cover the tiramisu tightly with plastic wrap or a lid and refrigerate for up to 4 days. Avoid freezing — the texture of the mascarpone and cream may change once thawed. If needed, lightly re-dust with cocoa before serving leftovers. Always keep it chilled until ready to serve to maintain structure and freshness.

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Estimated Nutrition (per serving – based on 9 servings)

• Calories: 410 kcal
• Fat: 30g
• Saturated Fat: 18g
• Cholesterol: 185mg
• Sodium: 90mg
• Carbohydrates: 26g
• Sugar: 14g
• Fiber: 1g
• Protein: 7g

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Frequently Asked Questions

Can I make Eggnog Tiramisu ahead of time?

Yes, in fact it’s recommended! Making it the day before improves both texture and flavor.

Can I substitute mascarpone cheese?

Cream cheese can be used in a pinch, but mascarpone gives the most authentic and creamy result.

Does Eggnog Tiramisu contain raw eggs?

Only if you use the traditional custard base. You can skip the egg yolks entirely for a no-egg version.

What kind of eggnog should I use?

Full-fat, store-bought or homemade eggnog with spices works best. Avoid low-fat versions.

Can I leave out the alcohol?

Absolutely. The tiramisu will still taste rich and festive without the rum or bourbon.

How long should I chill it before serving?

A minimum of 6 hours, but overnight is ideal for the best structure and flavor.

What’s the best coffee for dipping?

Strong espresso or robust dark roast coffee (cooled) enhances the dessert without overpowering it.

Can I make it gluten-free?

Yes, simply use gluten-free ladyfingers, which are widely available or can be homemade.

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Conclusion

Eggnog Tiramisu brings a festive charm to the classic Italian dessert, combining creamy textures with spiced holiday warmth. Whether you’re looking to elevate your holiday dessert game or bring something unique to a potluck, this make-ahead treat is as crowd-pleasing as it is simple. Customize it to suit your taste and enjoy the luxurious layers of this seasonal showstopper.

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