Try this Eggnog Tiramisu for the holidays! Authentic Italian tiramisu with the flavor of creamy holiday eggnog and espresso dipped ladyfinger cookies!
Eggnog Tiramisu Recipe
I was so inspired by the success of my Pumpkin Tiramisu that I decided to turn another coffee shop favorite into dessert. Plus, I’m still dreaming about our 2 week anniversary trip to Italy and the amazing tiramisu we ate.
I absolutely love eggnog. Not the stuff you buy in stores, but real eggnog. You can see me wax poetic about this creamy drink in my post on Pumpkin Eggnog. PURE BLISS.
Anyways, I love eggnog and if you’ve ever drank an Eggnog Latte then you know it goes well together with coffee. Since tiramisu is made with espresso, the marriage is a match made in heaven.
You’ll be so surprised to know there is no eggnog in this recipe! So how did I get the flavor? To best mimic authentic eggnog, I decided to make a traditional mascarpone custard with raw eggs.
The yolks are beat until thick and creamy, while the whites are whipped until light and fluffy. They’re combined with buttery mascarpone cheese for the perfect light and creamy consistency.
For those who would rather not consume raw eggs, you can follow the instructions for pasteurization – the same way I prepare the Pumpkin Tiramisu. If you’re making this dessert for company, you’ll want to ensure it’s cooked so it’s safe for all diets.
You’ll also need nutmeg – can’t have eggnog without this spice! Do yourself a favor and use the freshly grated seeds. The taste is incredible! Ten times better than the pre-ground jars of spice. I was never a fan of nutmeg until I used the fresh stuff.
The last component of this eggnog tiramisu is the espresso-dipped ladyfingers. Work quickly when dipping the cookies so they don’t get soggy. About one second per side is sufficient; they should not be soaked all the way through.
If you really want to punch up the eggnog flavor, you can stir a little rum or brandy in with the coffee. Again, omit this step if in mixed company (I’m thinking of children and expectant mothers).
If you don’t have an espresso maker use strongly brewed coffee for the best flavor. We picked up these moka pots while in Italy, which is what they use to brew their coffee at home. They’re so cute and come in a variety of sizes!
I thought it would be très cute to serve this eggnog tiramisu in cups. After all, eggnog is served in cups! Plus, during our travels in Italy, none of the tiramisu was assembled in a pan and cut into squares the way it is typically served in America.
Instead, it was served in small bowls for individual portions. If you wish to make one pan of eggnog tiramisu you may use a 9×9 dish.
Pin this to your Dessert Recipes board!
- 16 oz mascarpone cheese
- 3 eggs, separated
- 1/2 cup sugar
- 1 1/2 teaspoons freshly grated nutmeg
- 3/4 cup espresso or strongly brewed coffee, chilled
- 18-22 ladyfingers (savoiardi)
- 2 tablespoons rum or brandy (optional)
- In a double broiler or heatproof bowl set over a small pot of simmering water, whisk the egg yolks and sugar together. Continue whisking until mixture begins to bubble and thicken, about 5 minutes or 170°F. Remove from heat and continue to whisk for 2 minutes to cool down.
- Pour yolk mixture into bowl with mascarpone and stir, just until combined.
- In a clean double broiler or heatproof bowl set over a small pot of simmering water, whisk the egg whites until the mixture reaches 140°F. With a hand mixer or stand mixer, beat whites until stiff peaks form. Fold into the mascarpone mixture, along with the nutmeg. Continue with step 4 above.