Eggnog Tiramisu

My favorite dessert is Tiramisu, and my favorite holiday flavor/dessert is eggnog, so I had to combine the two. This recipe is adapted from Alison Roman’s Classic Tiramisu.

I cut the measurements of this recipe in half to create single servings of this dessert rather than a full pan.

Follow along for the recipe and I hope you enjoy!

Eggnog Tiramisù

For the Cream:

2 egg yolks

1/4 cup granulated sugar

1/4 cup heavy cream

2 tbsp eggnog

1/2 cup mascarpone

For the assembly:

3/4 cup cold brew concentrate

1/4 cup eggnog

1 tbsp rum

2 tbsp cocoa powder

bittersweet chocolate for shaving

about 12 ladyfingers

Instructions:

Step 1

Using an electric mixer in a medium bowl, whip together egg yolks and 2 tbsp sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl.

Step 2

In the medium bowl, whip cream, eggnog, and remaining 2 tbsp sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.

Step 3

Combine espresso, eggnog, and rum in a shallow bowl and set aside.

Step 5

Working one at a time, quickly dip each ladyfinger into the espresso mixture and place them in your cup or martini glass. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.

Step 6

Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.

Step 7

Cover with plastic wrap and let chill in the refrigerator for at least 4 hours before serving.