Mouthwatering Eggnog Tiramisu

Finding a dessert that feels special enough for the holidays but doesn’t require hours in the kitchen can be tricky. Traditional tiramisu is already a crowd-pleaser, but once the holiday season rolls around, it’s nice to give classic recipes a festive twist without making things too complicated.

That’s where this eggnog tiramisu comes in. It takes everything you love about the original Italian dessert and adds warm, cozy flavors of nutmeg and rum that taste just like your favorite holiday drink. Plus, it comes together in about 20 minutes of active time, which means you can focus on enjoying the season instead of stressing in the kitchen.

What Kind of Mascarpone Cheese Should I Use?

For this eggnog tiramisu, you’ll want to use authentic Italian mascarpone cheese if you can find it, as it has the creamiest texture and richest flavor. Most grocery stores carry mascarpone in the specialty cheese section, and brands like BelGioioso or Galbani are solid choices that work great in desserts. Make sure to bring your mascarpone to room temperature before using it – this makes it much easier to blend smoothly with the other ingredients without any lumps. If you can’t find mascarpone, you could substitute cream cheese in a pinch, but keep in mind that it has a tangier flavor and won’t give you quite the same silky, luxurious texture that makes tiramisu so special.

Options for Substitutions

This eggnog tiramisu is pretty forgiving when it comes to swaps, so here are some options:

• Mascarpone cheese: If you can’t find mascarpone, you can make a substitute by blending 8 oz of cream cheese with 1/4 cup heavy cream until smooth. It won’t be quite as rich, but it’ll still taste great.
• Ladyfingers: Traditional Italian ladyfingers (savoiardi) work best here since they hold their shape when soaked. In a pinch, you can use sponge cake cut into strips, but reduce the soaking time so they don’t get too soggy.
• Espresso: Any strong coffee works fine – just make sure it’s cooled completely before using. You can even use instant espresso powder mixed with water if that’s what you have on hand.
• Rum or brandy: The alcohol is optional and adds a nice kick. If you’re skipping it, you can add a splash of vanilla extract to the coffee mixture instead for extra flavor.
• Fresh nutmeg: Fresh nutmeg really makes a difference here, but if you only have pre-ground, use about 1 teaspoon instead of 1 1/2 teaspoons since ground spices are more concentrated.

Watch Out for These Mistakes While Baking

The biggest mistake when making tiramisu is over-soaking the ladyfingers, which turns them into a mushy disaster instead of maintaining that perfect soft-but-structured texture – a quick one-second dip on each side is all you need.

Temperature matters more than you’d think, so make sure your mascarpone is at room temperature before mixing, otherwise you’ll end up with lumps that won’t smooth out no matter how much you stir.

When separating your eggs, be extra careful not to get any yolk in the whites, since even a tiny bit will prevent them from whipping into stiff peaks, which gives the dessert its signature light and creamy texture.

Finally, resist the urge to dig in right away – tiramisu needs at least 4 hours in the fridge (ideally overnight) to set properly and let all those flavors meld together.

What to Serve With Eggnog Tiramisu?

Since eggnog tiramisu is such a rich and creamy dessert, I like to keep things simple and serve it with a hot cup of coffee or espresso to balance out the sweetness. A small glass of dessert wine like Vin Santo or a sweet sherry also pairs beautifully with the rum and nutmeg flavors. If you’re serving this for a holiday gathering, fresh berries on the side add a nice pop of brightness without competing with the dessert. You could also offer some biscotti or pizzelle cookies for guests who want a little extra crunch alongside their tiramisu.

Storage Instructions

Refrigerate: This eggnog tiramisu actually tastes better after it sits for a while! Cover it tightly with plastic wrap or foil and keep it in the fridge for at least 4 hours before serving, but it’s even better overnight. It’ll stay fresh in the refrigerator for up to 3 days.

Make Ahead: This is one of those desserts that’s perfect for making the day before a party or gathering. The ladyfingers soften up nicely and all the flavors meld together while it chills. Just wait to add any extra nutmeg garnish on top until right before serving so it looks fresh.

Serve: Keep your tiramisu chilled until you’re ready to serve it. This dessert is meant to be enjoyed cold, straight from the fridge. If you have leftovers, just cover them back up and pop them right back in the refrigerator.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 36-42 g
• Fat: 135-150 g
• Carbohydrates: 180-200 g

Ingredients

For the mascarpone cream:

• 3 eggs, separated (use fresh, high-quality eggs)
• 1/2 cup sugar (I use turbinado for better texture)
• 1.5 tsp nutmeg (freshly grated, about 1/4 of a whole nutmeg)
• 16 oz mascarpone cheese (room temperature for smoothest texture)

For the espresso dip:

• 3/4 cup espresso (cooled to room temperature)
• 2 tbsp rum (or brandy for deeper flavor)

For assembly:

• 18 ladyfingers (Italian style, not soft sponge)

Step 1: Prepare the Eggnog Mascarpone Cream

• 3 egg yolks
• 1/4 cup sugar
• 16 oz mascarpone cheese

Separate your eggs carefully, ensuring no yolk gets into the whites—even a tiny amount of yolk will prevent the whites from whipping properly.

In a large bowl, whisk the egg yolks with half the sugar (1/4 cup) for 5-7 minutes until the mixture becomes pale, thick, and ribbony; this aerating process is crucial for a light, fluffy texture.

Add the room-temperature mascarpone cheese and fold gently until just combined—don’t overmix or the mascarpone will become grainy.

Set this mixture aside.

I like to use turbinado sugar here because it creates a slightly grainier, more interesting texture than regular granulated sugar.

Step 2: Toast the Egg Whites and Fold in Nutmeg

• 3 egg whites
• 1/4 cup sugar
• 1.5 tsp nutmeg
• mascarpone mixture from Step 1

In a separate, completely clean bowl (any residual fat will prevent whipping), beat the egg whites with the remaining 1/4 cup sugar for 5-7 minutes until stiff peaks form.

For food safety with raw eggs, I gently heat the egg whites in a double boiler over simmering water to 140°F, whisking constantly for about 1-2 minutes, then remove from heat and continue beating until stiff peaks form—this pasteurizes them without cooking them solid.

Gently fold the whipped egg whites into the mascarpone mixture from Step 1 in two additions.

Once partially combined, add the freshly grated nutmeg and fold until fully incorporated with no white streaks remaining.

Step 3: Prepare the Espresso Dipping Mixture

• 3/4 cup espresso
• 2 tbsp rum or brandy

While the cream chills slightly, combine the cooled espresso with the rum (or brandy, which I prefer for a deeper, more sophisticated flavor) in a shallow dish.

Stir well to ensure the alcohol is evenly distributed.

For this step to work smoothly, your espresso must be completely cooled—if it’s warm, it will make the ladyfingers soggy too quickly.

Step 4: Assemble the Tiramisu Layers

• 18 ladyfingers
• espresso-rum mixture from Step 3
• eggnog mascarpone cream from Step 2

Working quickly, dip each ladyfinger into the espresso mixture for just 1-2 seconds per side—they should be moistened but not soaked, as they’ll absorb more liquid as the dessert sits.

Arrange a single layer of dipped ladyfingers in your serving dish (a 9×13-inch dish works well, or individual glasses if you prefer).

Spread half of the eggnog mascarpone cream from Step 2 evenly over the ladyfingers.

Repeat with another layer of dipped ladyfingers followed by the remaining cream.

Dust the top generously with a pinch of additional nutmeg for color and aroma.

Step 5: Chill and Serve

Cover the assembled tiramisu and refrigerate for at least 4 hours, or preferably overnight—this resting period allows the flavors to meld and the texture to set properly.

The mascarpone cream will firm up slightly and the espresso flavors will deepen.

Serve directly from the refrigerator; tiramisu is best enjoyed cold and should be kept chilled until service.

Mouthwatering Eggnog Tiramisu

Delicious Mouthwatering Eggnog Tiramisu recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 8 servings

Calories 2200 kcal

Ingredients

  

For the mascarpone cream:

• 3 eggs, separated (use fresh, high-quality eggs)
• 1/2 cup sugar (I use turbinado for better texture)
• 1.5 tsp nutmeg (freshly grated, about 1/4 of a whole nutmeg)
• 16 oz mascarpone cheese (room temperature for smoothest texture)

For the espresso dip:

• 3/4 cup espresso (cooled to room temperature)
• 2 tbsp rum (or brandy for deeper flavor)

For assembly:

• 18 ladyfingers (Italian style, not soft sponge)

Instructions

 

• Separate your eggs carefully, ensuring no yolk gets into the whites—even a tiny amount of yolk will prevent the whites from whipping properly. In a large bowl, whisk the egg yolks with half the sugar (1/4 cup) for 5-7 minutes until the mixture becomes pale, thick, and ribbony; this aerating process is crucial for a light, fluffy texture. Add the room-temperature mascarpone cheese and fold gently until just combined—don't overmix or the mascarpone will become grainy. Set this mixture aside. I like to use turbinado sugar here because it creates a slightly grainier, more interesting texture than regular granulated sugar.
• In a separate, completely clean bowl (any residual fat will prevent whipping), beat the egg whites with the remaining 1/4 cup sugar for 5-7 minutes until stiff peaks form. For food safety with raw eggs, I gently heat the egg whites in a double boiler over simmering water to 140°F, whisking constantly for about 1-2 minutes, then remove from heat and continue beating until stiff peaks form—this pasteurizes them without cooking them solid. Gently fold the whipped egg whites into the mascarpone mixture from Step 1 in two additions. Once partially combined, add the freshly grated nutmeg and fold until fully incorporated with no white streaks remaining.
• While the cream chills slightly, combine the cooled espresso with the rum (or brandy, which I prefer for a deeper, more sophisticated flavor) in a shallow dish. Stir well to ensure the alcohol is evenly distributed. For this step to work smoothly, your espresso must be completely cooled—if it's warm, it will make the ladyfingers soggy too quickly.
• Working quickly, dip each ladyfinger into the espresso mixture for just 1-2 seconds per side—they should be moistened but not soaked, as they'll absorb more liquid as the dessert sits. Arrange a single layer of dipped ladyfingers in your serving dish (a 9x13-inch dish works well, or individual glasses if you prefer). Spread half of the eggnog mascarpone cream from Step 2 evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers followed by the remaining cream. Dust the top generously with a pinch of additional nutmeg for color and aroma.
• Cover the assembled tiramisu and refrigerate for at least 4 hours, or preferably overnight—this resting period allows the flavors to meld and the texture to set properly. The mascarpone cream will firm up slightly and the espresso flavors will deepen. Serve directly from the refrigerator; tiramisu is best enjoyed cold and should be kept chilled until service.