Some might say this is gilding the lily, and to that we say: No way! Our eggnog tiramisu is a celebration of decadence and an exercise in luxury. It is the gift of luxury that we want to keep giving! So trust us, and try out htis gorgeous recipe today.

How to Make an Eggnog Tiramisu Cake

The time between the years is always a cozy one. It feels a bit like time soup, where the days stretch on and everyone settles quietly and comfortably at home. For once, the to-do list is shelved, if even for a little bit. It is in these languishing moments, that we can think of no better companion than our tiramisu cake. Though extravagant in nature, this no-bake dessert is nonetheless perfect for days when you just want to relax.

To give a little background: Tiramisu is a classic Italian dessert. Its name means “pull me up” and that’s just what it does. This dish typically consists of soaked ladyfingers and a mascarpone cream. The ladyfingers are then soaked in espresso and optionally brandy, Marsala, or Amaretto, giving the dessert a slightly boozy kick.

But it’s winter, and of course, what completes the night more than some eggnog? Thus came the eggnog tiramisu cake. It has a particularly full-bodied flavor that goes well with the cold season and gives the tiramisu a particularly comforting twist: Who would’ve thought that was possible? To boot, the preparation is not as hard as it may first appear. In a few steps, prepare the mascarpone cream and soak the ladyfingers. Alternate layers of cookies and cream in a springform pan and chill fora few hours. Finally, garnish the cake with cocoa powder and chocolate shavings, and you have a real work of art.

Need some more sweet fixes? Our chocolate peach bundt cake is perhaps the summer companion to our winter-leaning eggnog tiramisu. Our Japanese flan and pound cake recipes are also recipes that will do right by you and your sweet tooth.

EGGNOG TIRAMISU

Prep time: 40 min
Cooling time: 4 hr
Total time: 4 hr 40 min
Servings: 12 pieces

Necessary tools:

1 (10-inch) springform pan

INGREDIENTS

2¼ cups mascarpone
1 cup Greek yogurt or cream cheese
¾ cup powdered sugar
2 tsp vanilla extract
1 cup heavy cream
½ cup eggnog
1 cup cold espresso or strong coffee
30-40 ladyfingers
2 tbsp cocoa powder
1½ oz bittersweet chocolate, grated or shaved (about ⅓ cup)

INSTRUCTIONS

Start by soaking the gelatin in cold water. Meanwhile, in a large bowl, mix the mascarpone, yogurt/cream cheese, powdered sugar, and vanilla sugar until smooth.
Whip the heavy cream until stiff peaks form. Gently fold it into the mascarpone-yogurt mixture.
Pat the gelatin dry. Now, gently heat ½ cup of the eggnog and dissolve the gelatin in it. Quickly stir the eggnog-gelatin mix into the cream.
Grease the springform pan well. Mix the remaining ¼ cup of eggnog with the espresso. Briefly dip the ladyfingers in the mixture. Arrange a layer of soaked ladyfingers on the bottom of the pan, spread half of the cream on top. Spread half of the cream on top, and repeat with another layer of ladyfingers and the remaining cream.
Smooth the surface and chill for at least 4 hours, or preferably overnight, to allow your eggnog tiramus to set.
Before serving, dust the cake with cocoa powder and garnish with chocolate shavings.