20 min
5 from 1 reviews
How is eggnog tiramisu not already a thing? Tiramisu is one of the coziest desserts out there- creamy, coffee-forward, no-bake, and unbelievably easy to make. It’s also the ultimate make-ahead dessert, getting better and better as it sits overnight. Eggnog is the most iconic holiday drink. Putting the two together just makes sense.
This Holiday Eggnog Tiramisu takes everything we love about classic tiramisu and turns it into a festive holiday dessert without overcomplicating it. Eggnog is folded into the mascarpone cream for richness and warmth, and also mixed into the coffee syrup, giving it subtle eggnog-latte vibes. There’s just a touch of spirit in the syrup to round things out, but the structure and flavor stay true to traditional tiramisu.
Like any great tiramisu, this one is simple to assemble, requires no baking, and is best made in advance. The cream sets, the ladyfingers soften, and all the flavors come together beautifully overnight. It’s cozy, familiar, and festive- the kind of dessert that belongs on every holiday table.
If you’re looking for an easy holiday dessert that feels special, feeds a crowd, and tastes even better the next day, this Holiday Eggnog Tiramisu is it.
9×13 inch tray, mixing bowls, hand mixer
In a heatproof bowl, add the egg yolks and sugar and whisk by hand until well combined.
Place the bowl over a bain-marie and cook for 5 minutes, whisking constantly, until the mixture reaches 160F. Remove from heat.
Add the mascarpone, heavy cream, and eggnog to the egg mixture and whisk until smooth and thick, just until soft peaks form. I used a hand mixer for it, but you can definitely do it by hand.
Cover the bowl with plastic wrap and place in the fridge for at least 30 minutes, or up to 1 day.
In a separate bowl, mix the espresso, alcohol, water, and eggnog to create the eggnog coffee syrup.
Quickly dip each ladyfinger into the syrup, just enough to coat without soaking.
Arrange a single layer of dipped ladyfingers on the bottom of the 9×13 tray.
Spread a thick layer of the mascarpone cream evenly over the ladyfingers. Repeat layering ladyfingers and cream until the tray is full, finishing with a layer of cream on top.
Cover and refrigerate for at least 4 hours, preferably overnight.
Right before serving, dust generously with cocoa powder, slice, and serve.
YASSS!
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