Eggnog Tiramisu
This Eggnog Tiramisu is a festive, no-bake twist on the classic Italian dessert! Made with espresso-dipped ladyfingers, creamy mascarpone, and rich holiday eggnog for an easy crowd-pleasing treat.
Servings 12 servings
Ingredients
Eggnog Mascarpone Cream
- 16 oz mascarpone cheese cold
- 2 ½ cups heavy whipping cream cold
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon cinnamon
- 1 cup eggnog cold
Ladyfinger Layer
- 2 packages about 44 ladyfinger biscuits
- 1 cup strong brewed coffee or espresso cooled
- 2 tablespoons rum optional
Instructions
For the eggnog mascarpone cream
- In a large mixing bowl, combine the mascarpone, powdered sugar, vanilla, nutmeg, cinnamon, and eggnog. Mix until smooth and combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the mascarpone mixture until thick and fluffy. Set aside.
Assemble the tiramisu
- In a shallow dish, combine the cooled coffee with rum (if using). Quickly dip each ladyfinger into the mixture, turning just once so they don’t get soggy.
- Arrange half of the soaked ladyfingers in a single layer in the bottom of a 9x13 baking dish.
- Spread half of the eggnog mascarpone cream evenly over the ladyfingers.
- Add another layer of dipped ladyfingers.
- Spread or pipe the remaining cream evenly over the top.
- Finish with a sprinkle of ground cinnamon.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours or overnight for best flavor and texture. Slice and serve chilled.