9 ingredients and 15 minutes of prep time. This Eggnog Gingerbread Tiramisu recipe is the perfect Christmas treat.
Guys, can you believe that we enter week three of our Christmas baking journey? This is recipe No.5, and it is a special one. It literally screams for Christmas.
Because I had enough Eggnog and Gingerbread Men Cookies leftovers from last week and my both Tiramisu recipes here on my blog are one of your favorites, I had the idea to let them all come together in a heavenly dreamy creamy super delicious dessert for your holidays.
Click here to find all recipes to be well prepared for your Christmas holidays.
Tiramisu is always a great choice when it comes to satisfying your sweet cravings. You don’t need to turn on the oven, and there is less to wash and dry afterward, you have no mess in the kitchen, you don’t need any baker skills because it’s unbelievably easy to make and the best argument is: it’s awesomely delicious.
This recipe bases barely on my Authentic Italian Tiramisu recipe. Instead of ladyfingers, I used leftover Gingerbread Men Cookies. I dunked them on both sides into a pimped up coffee.
Actually, the pimped coffee is also a great Christmas drink. I took ½ cup of strong black coffee, added ¼ cup of eggnog and 1 tbsp of rum. I had troubles to save enough for my tiramisu because it is a great Christmas drink. Spiked eggnog latte. Add whipped cream on top and sprinkle with cinnamon and nutmeg. Just awesome.
But but but. We don’t have eggnog just in the coffee we also have eggnog in the mascarpone cream. Yes!
The cream contains egg yolks, powdered sugar, mascarpone cream, eggnog, and heavy whipping cream. It’s beyond creamy. It has an intense eggnog and mascarpone taste, and it is sweet but not too sweet.
This will be the second time where you have to prove your resistance. Don’t eat the cream. You need it for the tiramisu. Seriously.
To arrange the layers of the tiramisu start with adding 2 tbsp of cream to the casserole and spread it all over the bottom. Then arrange one layer of dunked gingerbread men cookies. You will need to break some cookies to have a throughout cookie layer. Then spread the half of the mascarpone cream on top. Then layer again with cookies and the remaining cream. Pipe whipped cream on top and chill until firm.
Sprinkle with cocoa, chocolate flakes, or gingerbread men cookie crumbs to your taste.
This Eggnog Gingerbread Tiramisu is
- super creamy
- heavenly delicious
- perfect for your holidays
- so easy to make
- a Christmas dream what comes true
If you make this Eggnog Gingerbread Tiramisu recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
9 ingredients and 15 minutes preparation. This Eggnog Gingerbread Tiramisu recipe is the perfect Christmas treat.
- 2 cups heavy whipping cream (480ml)
- 3 egg yolks
- 1 + 1/4 cups powdered sugar sifted (150g)
- 2 + 1/4 cups mascarpone (500g)
- 1/2 cup eggnog (120ml)
- 14-18 (about 4-inch) gingerbread men cookies
- 1/2 cup strong black coffee (120ml)
- 1 tbsp rum
- unsweetened cocoa, chocolate sprinkles, or gingerbread men cookie crumbs for sprinkling on top
Whip cream in a large bowl until stiff peaks form and set aside.
In a large mixing bowl using a handheld or stand mixer fitted with a whisk attachment, beat egg yolks and sugar on medium-high speed until it's getting white and creamy and sugar is completely dissolved for about 2 minutes. Add mascarpone and mix until combined. Add 1/4 cup of eggnog and mix on low speed until creamy. Save the rest for the coffee. Fold in ¼ of the whipped cream with a spatula. Add 2 tbsp of the mascarpone cream to a 9x7 inch casserole and spread evenly on the bottom.
In a small bowl stir together coffee, eggnog, and rum. Dunk gingerbread men cookies on both sides into coffee mixture and arrange about 7-9 gingerbread men cookies (depending on the size of your cookies) on the cream in the casserole. Spread the half of the cream on top. Repeat one more time ending up with a layer of cream on top. Pipe the remaining whipped cream on top. Cover with plastic wrap and let chill in the fridge overnight. Sprinkle with cocoa on top before serving. Store leftovers in the fridge up to 2 days.