Description
Eggnog Gingerbread Tiramisu is a festive twist on the classic Italian dessert, combining rich mascarpone cream with holiday flavors of eggnog and gingerbread cookies. This no-bake dessert layers coffee and rum-soaked gingerbread men cookies with a creamy mascarpone mixture, topped with whipped cream and a dusting of cocoa for a deliciously creamy and spiced treat perfect for the holiday season.
Ingredients
Scale
Mascarpone Cream
- 2 cups heavy whipping cream
- 3 large egg yolks
- 1 1/4 cups powdered sugar, sifted
- 2 1/4 cups mascarpone cheese
- 1/4 cup eggnog (for the cream mixture)
Soaking Mixture
- 1/2 cup eggnog (for soaking)
- 1/2 cup strong black coffee (espresso preferred)
- 1 tbsp light or dark rum
Other Ingredients
- 14-18 gingerbread men cookies (about 4-inch in size)
- Optional: whipped cream, unsweetened cocoa powder, chocolate sprinkles, or gingerbread men cookie crumbs for decoration
Instructions
- Whip the Cream: In a large bowl, whip the heavy whipping cream using an electric mixer or a whisk until stiff peaks form, then set aside for later use.
- Prepare Mascarpone Mixture: In a separate large mixing bowl, beat the egg yolks and powdered sugar on medium-high speed for about 3-4 minutes until the mixture is light and creamy. Add the mascarpone cheese and mix just until combined. Next, add 1/4 cup eggnog and mix on low speed until smooth and creamy. Finally, gently fold in 1/4 of the whipped cream, then set this mascarpone cream mixture aside.
- Mix Soaking Liquid: In a small bowl, combine the strong black coffee, remaining 1/2 cup eggnog, and rum, stirring well to create the soaking liquid for the cookies.
- Layer Base Cream: Spread 2 tablespoons of the mascarpone cream evenly in the bottom of a 9 x 7 inch casserole dish to lightly cover the base.
- Dip and Arrange Cookies: Quickly dip gingerbread men cookies into the coffee-egg nog-rum mixture on both sides to soak without making them soggy. Arrange about 7-9 cookies (depending on size) over the mascarpone cream layer. Spread half of the remaining mascarpone cream evenly over the cookies. Repeat the dipping and layering process once more to create a second cookie layer topped with the remaining cream.
- Top with Whipped Cream and Chill: Pipe or spread the remaining whipped cream evenly over the top layer of mascarpone cream. Cover the dish tightly with plastic wrap and refrigerate overnight to allow flavors to meld together. Just before serving, sprinkle the top with unsweetened cocoa powder or decorate with chocolate sprinkles or cookie crumbs as desired. Store any leftovers refrigerated for up to 2 days.
Notes
- Use espresso or very strong coffee for the best flavor in the soaking liquid.
- Dip the gingerbread cookies quickly – too much soaking can result in soggy cookies.
- You can substitute light or dark rum with a rum extract for a non-alcoholic version.
- Make sure to refrigerate overnight for optimal flavor and texture development.
- Garnish creatively with whipped cream, cocoa, or cookie crumbs for an elegant presentation.
