Description
This decadent Eggnog Gingerbread Tiramisu combines the creamy richness of traditional tiramisu with festive flavors of eggnog and gingerbread cookies, creating a perfect holiday dessert that is both indulgent and warming. Layers of coffee-soaked ginger snaps and mascarpone cream meld beautifully, dusted with cocoa powder for an elegant finish.
Ingredients
Scale
For the Cream Mixture
- 2 cups heavy cream
- 3 egg yolks
- 1¼ cups powdered sugar
- 2¼ cups mascarpone cheese
For Assembly
- ½ cup strong brewed coffee (hot)
- ½ cup eggnog
- 1 teaspoon rum extract (or rum, optional)
- 40 ginger snap cookies
- Cocoa powder (for dusting)
Instructions
- Whip the cream: Using a handheld or stand mixer with a paddle or whisk attachment, whip the heavy cream until firm peaks form. Set aside this whipped cream carefully so it retains its texture.
- Mix egg yolks and sugar: In a separate bowl, whisk together the egg yolks and powdered sugar until the mixture is well combined and has turned a pale yellow shade, indicating proper aeration.
- Add mascarpone: Fold the mascarpone cheese into the egg yolk mixture and whisk until the mixture is smooth and free of clumps, forming the base of the creamy layer.
- Combine mixtures: Gently fold the whipped cream into the mascarpone and egg yolk mixture. Fold carefully until the cream and mascarpone mixture is homogenous with no streaks remaining.
- Prepare soaking liquid: In a small bowl, combine the hot brewed coffee, eggnog, and rum extract, mixing well to create a flavorful soak for the cookies.
- Set up for assembly: Arrange your 9×9 inch baking dish along with the tiramisu cream, coffee-eggnog mixture, and ginger snap cookies within easy reach for layering.
- Layer soaked cookies: Quickly dip each ginger snap cookie into the coffee mixture to soak—do this swiftly to avoid sogginess—and place them side by side to form a single layer covering the bottom of the baking dish. Aim for 9 cookies per layer, adjusting shape as needed to fill the space.
- Add cream layer: Spread an even layer of the whipped tiramisu cream over the soaked ginger snap cookies to cover them completely.
- Repeat layering: Repeat the process of dipping cookies and layering cream until you reach the top of the dish, which should be about 4 to 5 sets of cookie and cream layers, finishing with a final cream layer.
- Dust and garnish: Using a sifter, evenly dust the top layer of tiramisu cream with cocoa powder. Optionally, crumble a few extra ginger snap cookies over the top for added texture and presentation.
- Chill overnight: Cover and refrigerate the assembled tiramisu for at least 12 hours or overnight, allowing the flavors to meld and the layers to set firm.
- Serve: Remove the tiramisu from the fridge just before serving, scoop portions by the spoonful, and enjoy this festive, creamy dessert.
Notes
- For added depth, substitute rum extract with actual rum for authentic flavor.
- If ginger snap cookies are unavailable, gingersnap-style biscuits or any spicy cookie with a similar texture can be used.
- This tiramisu requires overnight chilling to allow flavors to mature and textures to set perfectly.
- Ensure quick dipping of the cookies to avoid overly soggy layers that may result in a mushy dessert.
