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Eggnog Gingerbread Tiramisu Recipe

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4.2 from 35 reviews

  • Author: Ava
  • Total Time: 12 hours 30 minutes
  • Yield: 9 servings

Description

This Eggnog Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining the creamy richness of mascarpone and whipped cream with the spicy warmth of ginger snap cookies and the seasonal flavors of eggnog and rum extract. Perfect for holiday gatherings, this no-bake layered dessert is soaked in coffee and eggnog for a unique and indulgent treat that must chill overnight for best results.

Ingredients

For the Tiramisu Cream

  • 2 cups heavy cream
  • 3 egg yolks
  • 1¼ cups powdered sugar
  • 2¼ cups mascarpone cheese

For Soaking Mixture

  • ½ cup strong brewed coffee (hot)
  • ½ cup eggnog
  • 1 teaspoon rum extract

Others

  • 40 ginger snap cookies
  • Cocoa powder (for dusting)

Instructions

  1. Whip Cream: Using a handheld or stand mixer with a paddle or whisk attachment, whip the heavy cream until firm peaks form. Set aside carefully to maintain the volume.
  2. Mix Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and powdered sugar until combined and the mixture turns a pale yellow shade, signifying they are well blended and slightly aerated.
  3. Add Mascarpone: Add the mascarpone cheese to the egg yolk mixture and whisk gently until the mixture is smooth and free of lumps.
  4. Fold in Whipped Cream: Carefully fold the whipped cream into the mascarpone mixture using a spatula, being gentle to avoid deflating the cream. Continue folding until no streaks remain.
  5. Prepare Soaking Mixture: In a small bowl, mix the hot brewed coffee, eggnog, and rum extract until well combined, which will serve to soak the cookies.
  6. Setup for Assembly: Arrange all components near your 9×9 baking dish: the tiramisu cream, coffee mixture, and ginger snap cookies.
  7. Dip and Layer Cookies: Quickly but fully dip each ginger snap cookie into the coffee mixture to soak lightly without dissolving. Place a single layer of 9 cookies at the bottom of the dish, covering the base without gaps.
  8. First Cream Layer: Spread an even layer of the tiramisu cream over the cookie base layer.
  9. Repeat Layers: Repeat the process of dipping cookies and spreading cream layers, building 4-5 layers in total. The final layer should be cream.
  10. Dust and Decorate: Use a sifter to dust a generous layer of cocoa powder over the top layer of cream. Optionally, crumble additional ginger snap cookies over the top for added texture and garnish.
  11. Chill: Place the assembled tiramisu in the refrigerator and chill overnight (at least 12 hours) to allow flavors to meld and the dessert to set properly.
  12. Serve: When ready, remove from the fridge and serve by the spoonful, enjoying the rich and spiced holiday flavors.

Notes

  • The rum extract can be substituted with actual rum for a stronger flavor if desired.
  • Use firm ginger snap cookies to prevent them from becoming too soggy after dipping.
  • Chilling overnight is essential for proper setting and flavor development.
  • For a non-alcoholic version, omit rum extract or use vanilla extract instead.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian-American

Find it online: https://quickandsweetrecipes.com/eggnog-gingerbread-tiramisu-recipe/