Eggnog Gingerbread Tiramisu

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Bring all the Christmas flavors to your dessert table with this eggnog gingerbread tiramisu recipe. This easy Italian dessert blends creamy eggnog, spiced gingerbread cookies, and classic tiramisu layers for a festive dessert everyone will love.

Prep Time30

Chilling Time12

Total Time12 30

Course: Dessert

Cuisine: Italian

Servings: serves

Author: Rachel Rodda

Equipment

9x9 baking dish

Ingredients

2 cups heavy cream
3 egg yolks
1¼ cups powdered sugar
2¼ cups mascarpone cheese
½ cup strong brewed coffee hot
½ cup eggnog
1 teaspoon rum extract see note 2
40 ginger snap cookies see note 3
cocoa powder for dusting

Instructions

With a handheld or stand mixer with a paddle or whisk attachment, whip the heavy cream until firm peaks form. Set aside.
In a separate bowl, add the egg yolks and powdered sugar. Whisk together until combined and the mixture becomes a pale yellow shade.
Add the mascarpone cheese to the egg mixture. Whisk until smooth and clump free.
Fold the whipped cream into the egg and mascarpone cheese mixture. Fold gently until there are no streaks left of either mixture.
In a small bowl, mix the hot coffee, eggnog and rum extract (or rum if using) until well combined.
Prepare an area with the 9x9 baking dish, tiramisu whipped cream, hot coffee mixture and the ginger snap cookies.
Dip each gingersnap cookie into the coffee mixture fully, but quickly, and place into the bottom of the baking dish in a single layer. It should fit 9 circular ginger cookies. If your cookies are a different shape, just fill the bottom of the dish until no space is left.
Add a layer of the whipped tiramisu cream, spreading evenly over the gingerbread cookies.
Repeat steps 7 & 8, adding dipped cookies, then a layer of tiramisu cream, until you've reached the top of the baking dish, finishing with a layer of tiramisu cream. This should take 4-5 layers of cookies then tiramisu cream.
Use a sifter to sift a layer of cocoa powder all over the top layer of the tiramisu cream. Crumble additional ginger snap cookies over the top (optional).
Place the dish of tiramisu into the fridge to chill overnight.
When ready to serve, remove from the fridge and serve by the spoonful and enjoy!

Notes

Brew a strong pot of coffee and keep it warm so the cookies can absorb the liquid when dipping.
I use rum extract in this recipe, but you can also use rum or the traditional Italian option, Marsala instead.
The number of cookies required will vary depending on the size and shape of your gingerbread cookies.
You need to work quickly when dipping the cookies - only dip one at a time and do not leave them in the liquid or they will break apart.
Tiramisu is best serve chilled - so leave in the fridge until ready to serve.

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