This Eggnog Tiramisu contains espresso-soaked ladyfingers that have been infused with eggnog as well as an incredibly fluffy eggnog mascarpone filling! A festive twist on an Italian classic!
Just like pumpkin season, eggnog season never seems to last long enough. Seriously though, why is eggnog only available two measly months out of the year?? It’s preposterous if you ask me.
That’s why it’s even MORE important for me to cram in as much eggnog deliciousness as possible before this beloved beverage is no longer available in the stores. So this week, I decided to combine one of my favorite Italian desserts with my favorite decadent drink.
Heavenly doesn’t even begin to describe how divine this Eggnog Tiramisu is.
Infused with the perfect balance of nutty eggnog and rich espresso, this layered classic will have you mesmerized at first bite. Every single forkful is like biting into a cloud…the sweetest, most delightfully exquisite cloud, that is.
As fancy as this Eggnog Tiramisu might appear, it’s actually quite easy to make. In fact, it only takes about 30 minutes to throw together and requires very few ingredients. You also don’t have to mess with raw eggs or pesky cooking instructions. There’s absolutely no baking or cooking involved in making this dessert, which is a major plus in my book!
To start things off, you’ll make up the eggnog coffee syrup. Just stir some hot strongly-brewed coffee and sugar together until the sugar has dissolved. Instead of coffee, I usually dissolve 2 teaspoons of instant espresso powder in hot water. It’s much quicker since you don’t have to brew an entire pot of coffee. If you prefer a stronger coffee taste though, add 3 teaspoons of instant espresso to the syrup. Once a 1/4 cup of eggnog is stirred in, you’re ready to move on to the dreamy creamy mascarpone filling.
For the filling, you’ll start by whipping up some heavy cream until stiff peaks form. Then you’ll combine some mascarpone cheese with some sugar, eggnog, vanilla, a pinch of salt, and a dash of nutmeg. Although eggnog is already spiced with nutmeg, I like to add a little extra to really bring out its warm, nutty notes.
The next step is to fold the whipped cream into the mascarpone mixture. Once fully incorporated, the filling should be thick and fluffy. If you find that the filling is rather loose and not quite thick enough, just whip it up for a minute or two, either in the mixer (with the whisk attachment) or with a hand beater. This will thicken it right up! You want it to be fluffy enough to scoop.
Now it’s time to assemble the tiramisu! One at a time, take your ladyfingers and quickly dip them in the syrup, then place them side-by-side along the bottom of an 8-inch square baking dish. Be careful not to over-soak the ladyfingers, which can make them soggy, thus making it difficult to slice and serve clean squares. All they need is a quick dunk on both sides.
Depending on the size of your ladyfingers, you might have to cut them. I suggest cutting them AFTER they’ve been dipped in the syrup since they soften and become easier to cut without breaking.
After the first layer of ladyfingers is in the dish, spread half of the mascarpone cream filling evenly over the ladyfingers. Place another layer of syrup-soaked ladyfingers on top of the filling, then spread HALF of the remaining filling evenly on top. The second half of the remaining filling goes into a piping bag fitted with a large round tip (or a ziplock bag with the corner cut off) and piped into even rows along the top. This step is absolutely optional, but it definitely adds a more decorative look to your tiramisu. Once it’s fully assembled, chill the tiramisu in the refrigerator for at least 6 hours. Not only does this time allow the layers to firm up, but it also allows the flavors to develop and mingle.
For a touch of color and some extra spice, sprinkle a little bit of ground nutmeg evenly over the tiramisu just before serving. Oh, and if you somehow manage to have any leftovers, this Eggnog Tiramisu freezes incredibly well! I recommend slicing individual squares, and wrapping them in plastic wrap. They’ll keep for up to 3 months in the freezer. When you’re craving a little something sweet, just take one out, unwrap it, place it on a plate, and allow it to thaw out at room temperature for about 30 minutes.
Truthfully though, I don’t think there’s any chance of leftovers with this dessert of euphoria…
Eggnog Tiramisu
Ingredients
Coffee Syrup:
- ⅔ cup strongly-brewed coffee*
- ½ cup granulated sugar
- ¼ cup Eggnog
Mascarpone Filling:
- 1 ½ cup heavy cream
- 16 ounces mascarpone cheese
- ¾ cup granulated sugar
- ¾ cup Eggnog
- 1 teaspoon vanilla
- ¼ teaspoon ground nutmeg
- Pinch of salt
- 1 (7 oz) package Savoiardi ladyfingers (about 24)
- Cocoa Powder for dusting
Instructions
Make the Coffee Syrup:
- Combine the coffee and sugar in a small saucepan. Bring to a simmer, stirring occasionally to dissolve the sugar. Remove from heat and stir in the eggnog. Set aside to cool completely.
Make the Filling:
- In a stand mixer fitted with the whisk attachment, whip the heavy cream until stiff peaks form. Transfer whipped cream to a separate bowl, return bowl to the mixer, and replace whisk attachment with paddle attachment.
- To the mixer, add the mascarpone cheese, sugar, eggnog, vanilla, nutmeg, and salt. Beat on high until combined. Add about a cup of the whipped cream and continue beating until incorporated. Gently fold in the rest of the whipped cream.
Assemble Tiramisu:
- One at a time, quickly dip the ladyfingers in the coffee syrup until soaked but not soggy; arrange in an even layer along the bottom of an 8-inch square dish. (Line the ladyfingers up in two straight rows of six.**) Spread half of the the mascarpone filling on top of the ladyfingers. Place another layer of coffee syrup-soaked ladyfingers on top of the filling.
- Spread half of the remaining filling on top of the ladyfingers. Transfer remaining filling to a pastry bag fitted with a large round tip (or a gallon ziplock bag with the corner cut off), and pipe the filling evenly over the tiramisu.
- Cover with plastic wrap and refrigerate for at least 6 hours before serving. Just before serving, place cocoa powder in a fine mesh sieve and shake a light dusting over the surface. Cut into squares and serve.