Eggnog Tiramisu

This no-bake dessert pairs soft ladyfingers with a fluffy eggnog mascarpone filling. A little bourbon adds warmth to the dipping mixture. Swirled whipped cream and a light dusting of cinnamon and nutmeg finish the top. Make it ahead so the layers have time to soften.

Why I Love This Recipe

The eggnog flavor runs through both the filling and the biscuits. The overnight rest does most of the work.

• No oven needed: Mix, layer and chill.
• Make ahead: Chill for 8 to 24 hours before serving.
• Simple finish: A little cinnamon and nutmeg is all the topping needs.

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What You’ll Need

• Servings: 9
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Chill Time: 8 to 24 hours
• Total Time: At least 8 hours 25 minutes
• Pan: 8-inch square baking dish
• 1 (8-ounce) container mascarpone cheese, softened
• 1/4 teaspoon ground nutmeg, plus more for garnish
• 1/4 teaspoon ground cinnamon, plus more for garnish
• 1/8 teaspoon table salt
• 1 1/4 cups refrigerated eggnog, divided
• 2 cups cold heavy whipping cream
• 1/2 cup powdered sugar
• 2 1/2 tablespoons bourbon
• 1 (7-ounce) package ladyfingers, divided (24 cookies)

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Tools You Need

• White 8-inch square baking dish with two built-in side handles
• Stand mixer with whisk attachment
• Large mixing bowl and flexible spatula
• Wide shallow dipping bowl
• Measuring cups and spoons

How to Make Eggnog Tiramisu

Keep the cream cold and fold gently to preserve its airy texture.

Step 1: Mix the Mascarpone Base

Stir 8 ounces softened mascarpone, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cinnamon, 1/8 teaspoon table salt and 1/4 cup refrigerated eggnog in a large bowl just until combined. Set aside.

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Step 2: Whip the Cream

Beat 2 cups cold heavy whipping cream and 1/2 cup powdered sugar in a stand mixer with its whisk attachment on medium speed for about 3 minutes, until medium-stiff peaks form.

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Step 3: Fold the Filling

Gradually fold 3 cups of the whipped cream mixture into the mascarpone base just until combined. Reserve the remaining whipped cream, about 1 cup, for topping.

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Step 4: Dip the First Layer

Whisk 2 1/2 tablespoons bourbon and the remaining 1 cup refrigerated eggnog in a wide, shallow bowl.

Dunk and roll 12 ladyfingers one at a time for about 6 seconds each, just until they start to soften. Fit them in one even layer in an unlined white 8-inch square baking dish with two built-in side handles, breaking them as needed.

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Step 5: Build the Second Layer

Spread half the mascarpone filling, about 2 cups, over the first biscuit layer.

Dip the remaining 12 ladyfingers in the same eggnog-bourbon mixture for about 6 seconds each, and arrange them over the filling. Spread the remaining mascarpone filling, about 2 cups, evenly over the second biscuit layer. Discard leftover dipping mixture.

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Step 6: Top and Chill

Spread the reserved 1 cup whipped cream over the filling, making soft swirls.

Loosely cover and refrigerate for at least 8 hours or up to 24 hours, until the ladyfingers are soft.

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Step 7: Garnish and Serve

Uncover just before serving. Lightly dust with additional ground cinnamon and nutmeg, as desired.

Cut into 9 servings and lift each portion onto a plate. Serve the dessert by itself.

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Why This Recipe Works (Quick Science)

Mascarpone gives the filling body, while whipped cream adds air. A brief eggnog-bourbon soak starts to soften the biscuits. During the long chill, moisture moves through each layer so the dessert becomes tender and scoopable.

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Common Mistakes to Avoid

• Overmixing mascarpone: Stop as soon as the base is combined.
• Overwhipping cream: Stop at medium-stiff peaks, before it turns grainy.
• Soaking biscuits too long: About 6 seconds per biscuit is enough to begin softening them.
• Skipping the chill: Give the dessert at least 8 hours.

Make-Ahead Tips

Assemble and chill for 8 to 24 hours. Add the cinnamon and nutmeg just before serving.

Macros Information

Estimated per serving, based on 9 servings; brands and garnish amounts vary.

• Calories: 430
• Protein: 6 g
• Carbohydrates: 29 g
• Fat: 32 g
• Saturated Fat: 20 g
• Fiber: 0 g
• Sugar: 19 g
• Sodium: 110 mg

Frequently Asked Questions (FAQ)

Q: Does this recipe use coffee?

A: The biscuits are dipped in eggnog and bourbon.

Q: Which eggnog should I use?

A: Use refrigerated dairy eggnog, such as Southern Comfort Traditional Eggnog.

Q: Can I skip the bourbon?

A: For an alcohol-free variation, replace it with the same amount of eggnog.

Q: Do I need to cook a custard?

A: No. This recipe uses prepared refrigerated eggnog.

Q: How many layers are there?

A: Two biscuit layers alternate with two mascarpone layers, followed by whipped cream.

Q: Can I use a trifle bowl?

A: Use the specified 8-inch square dish for this recipe’s quantities and two-layer assembly.

Q: When do I add the spices on top?

A: Add the garnish just before serving, after chilling.

Q: How long does it chill?

A: At least 8 hours or up to 24 hours before serving.

Final Thoughts

Eggnog Tiramisu is a simple way to turn a favorite holiday flavor into a creamy make-ahead dessert. Let the layers rest overnight, then finish with a light dusting of spice. Leave a comment with how yours turned out. Happy cooking!