This eggnog tiramisu is the kind of dessert you make when you want something no-bake, creamy, and festive but still a little fancy.
It’s got layers of soft ladyfingers soaked in coffee and rum (or not!), and a smooth mascarpone filling with that classic eggnog flavor. It tastes like a cozy December night in every bite.
What You’ll Need
- 1 cup eggnog (cold, full-fat)
- 1 cup mascarpone cheese
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1 cup heavy cream (cold)
- 24 ladyfinger cookies (savoiardi)
- 1 cup strong brewed coffee (cooled)
- 2 tablespoons dark rum (optional)
- Unsweetened cocoa powder for dusting
Why I Love This Recipe
Tiramisu is already one of those dreamy, rich desserts, but with eggnog? It turns into a total holiday treat. The first time I made it was on a cold December weekend with Christmas music playing in the background, and now it’s tradition.
- No baking needed
- Feels fancy but it’s actually super easy
- Perfect texture—soft, creamy, and light
- Tastes even better the next day
Makes
6 to 8 servings
Time
Prep: 20 minutes
Chill: 6 hours (or overnight)
Total: About 6 hours 20 minutes
Macros (per serving, based on 8 servings)
Calories: 320
Fat: 21g
Carbs: 28g
Protein: 4g
Sugar: 16g
Why This Recipe Works (Quick Science)
Mascarpone and heavy cream make the filling thick but airy when whipped. The eggnog brings flavor and just the right amount of moisture. The ladyfingers soak up the coffee and rum, becoming soft but still holding their shape, which makes for perfect creamy layers.
Common Mistakes
- Over-soaking ladyfingers: Makes the dessert soggy
- Using warm coffee: It can break down the cookies too fast
- Not chilling long enough: The tiramisu needs time to set
- Over-whipping the cream: Makes the filling grainy
What to Serve With
- Hot espresso
- A glass of spiced rum or eggnog
- Chocolate bark or peppermint cookies
- A light sparkling wine
FAQ
Can I make it without rum?
Yes, just skip it or add a splash of vanilla extract to the coffee.
Can I use cream cheese instead of mascarpone?
You can, but it’ll taste tangier and be a little heavier.
How long does it keep?
Up to 4 days in the fridge.
Can I freeze it?
You can, but the texture might be slightly different once thawed.
Make Ahead Tips
You can make this the night before serving—it actually tastes better the next day. Just cover it tightly and refrigerate overnight.
How to Make Eggnog Tiramisu
Step 1: Brew Coffee and Add Rum
In a bowl, combine 1 cup cooled brewed coffee with 2 tablespoons dark rum (optional). Set aside to soak the cookies later.
Step 2: Beat Mascarpone with Sugar and Spices
In a large bowl, mix 1 cup mascarpone cheese, 1/3 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon ground nutmeg until smooth and creamy.
Step 3: Whip Heavy Cream
In a separate bowl, whip 1 cup cold heavy cream until soft peaks form.
Step 4: Add Eggnog and Fold In Cream
Add 1 cup eggnog to the mascarpone mixture and mix until smooth. Then gently fold in the whipped cream until fully combined.
Step 5: Soak Ladyfingers
Quickly dip each of the 24 ladyfinger cookies into the coffee-rum mix, one at a time. Do not oversoak—just a second per side.
Step 6: Layer in Dish
In a square dish, arrange half the soaked ladyfingers in a single layer. Spread half the eggnog mascarpone filling on top. Repeat with another layer of soaked ladyfingers and the rest of the filling.
Step 7: Chill and Dust with Cocoa
Cover the dish and chill for at least 6 hours or overnight. Before serving, dust the top with unsweetened cocoa powder.
Leftovers and Storage
Keep leftovers covered in the fridge for up to 4 days. You can freeze slices, but thaw them in the fridge overnight for best texture.
Final Thoughts
This eggnog tiramisu is a showstopper that’s secretly super easy to make. It’s creamy, bold, and full of holiday spirit without needing to turn on the oven. If you try it, drop a comment and tell me how it turned out—or how you made it your own.
