Eggnog Tiramisu Cups

Eggnog Tiramisu Cups


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Tiramisu is rich and indulgent enough, but why not add some eggnog to the mix to make it even richer for Christmas!

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

24 servings


  • 12 egg yolks
  • 1 1/2 C. sugar, divided
  • 2 1/2 C. water, divided
  • 1 C. coffee liqueur
  • 1/2 C. eggnog
  • 1/4 C. brandy
  • 1 tsp. nutmeg, ground
  • 32 oz. mascarpone cheese
  • 2 C. whipping cream
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 C. chocolate chips
  • 1/4 C. instant espresso powder
  • 75 ladyfingers, halved

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In a metal bowl placed over bubbling water, vigorously whisk the egg yolks, half of the sugar, half of the water, the liquors, and the nutmeg. Using a candy thermometer, measure the temperature until it's reached 160 degrees. It should be thick enough to coat the back of a spoon.

Remove from the heat and gently fold in the mascarpone.

In a food processor, process the chocolate chips until they are finely minced. Set the processed chips aside. 

In an electric mixer, beat the cream and vanilla until it forms stiff peaks. Fold in the cheese and liquor mixture until well combined. Fold in the eggnog until well combined.

In a small saucepan, boil the remaining water and add the espresso powder and remaining sugar until it's liquified. Allow to cool. Dip the lady fingers in the mixture just prior to assembling.

In 24 small glasses, layer the lady fingers, cheese, and processed chocolate. Chill for approximately an hour prior to serving.

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