Authentic Italian Tiramisu (With a Festive Eggnog Twist)

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, Published Dec 17, 2025

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Authentic Italian Tiramisu recipe with a festive eggnog twist for the holidays! This traditional recipe uses mascarpone, savoiardi, eggs and eggnog instead of the coffee. Incredibly delicious, no bake and perfect for your Christmas celebrations.

A slice of tiramisu with layers of creamy filling and coffee-soaked cake, topped with a dusting of cocoa powder, sits on a green ceramic plate next to a small fork.

Tiramisu gets a holiday makeover with this eggnog version that keeps all the silky, cloud-like texture of the classic Italian recipe. Instead of dipping the ladyfingers in coffee, we soak them in luscious eggnog scented with vanilla and nutmeg. It’s a cosy, crowd-pleasing dessert you can make ahead — always a win during the festive rush.

And if you are a traditionalist, you can always follow my instructions to make the original coffee-laced dessert instead (got you covered).

A slice of tiramisu sits on a green ceramic plate, showing layers of coffee-soaked sponge, creamy mascarpone, and a dusting of cocoa powder on top. The plate rests on a white lace-patterned tablecloth.

Why You’ll ❤️ This Recipe
⭐ Easy, no-bake, make-ahead friendly
⭐ Can be made with or without alcohol
⭐ Egg-free option in the recipe card!

What is Tiramisu?
Here’s What You’ll Need
How to Make Tiramisu Step-By-Step
Recipe Variations
Frequently Asked Questions
Authentic Italian Tiramisu (With a Festive Eggnog Twist) Recipe

What is Tiramisu?

Traditional tiramisu comes from the Veneto region of Italy, where it’s believed to have appeared sometime in the 1960s. The original dessert combines layers of espresso-soaked savoiardi, fresh eggs, mascarpone, Marsala or coffee liqueur and a generous dusting of cocoa.

Over time, tiramisu became a global favorite thanks to its luxurious texture and no-bake convenience. This holiday version keeps the spirit of the classic but replaces espresso with eggnog, giving it warm Christmas spices and a nostalgic seasonal flavor that feels right at home on a festive dessert table.

Top view of a partially sliced tiramisu in a glass dish, with two plated servings on green and white plates, a fork, and a cake server on a white lace tablecloth.

Here’s What You’ll Need

This recipe uses all the ingredients of the authentic Italian tiramisu recipe but swaps the coffee for eggnog. Check the recipe card if you want to make the original coffee-flavored recipe.

Ladyfingers (savoiardi) – These crisp Italian cookies are the building blocks of this creamy dessert. I used vanilla and cocoa Savoiardi but you can use the plain ones if preferred. You can use gluten-free ladyfingers if needed.
Mascarpone – This rich, creamy Italian fresh cheese is essential for authentic tiramisu.
Cream – For added volume and lightness.
Pasteurized eggs – egg yolks and whites are separated and used to enrich the creamy mascarpone filling.
Sugar – Adds just the right touch of sweetness.
Eggnog – Replaces the traditional coffee for a Christmassy twist.
Vanilla and freshly grated nutmeg – To lean even more into the eggnog feels.
Cocoa powder – A fine dusting balances the sweetness of the filling.
Alcohol (optional) – Golden or dark rum, brandy, Marsala or eggnog with alcohol (such as William Evans Egg Nog or Pennsylvania Dutch Egg Nog).

Ingredients for tiramisu are arranged on a light surface: sugar, milk, cream, three eggs, ladyfinger biscuits, sweetened condensed milk, a small dish of coffee liqueur, and a whole nutmeg.

How to Make Tiramisu Step-By-Step

Make the filling

Carefully separate the eggs, placing the yolks in one bowl and the egg whites in another. Make sure your bowls are clean and dry and no yolk gets into the egg whites otherwise they will not whip properly.
Add half of the sugar and generous pinch salt to the egg whites and whisk at high speed until you have peaks (you can use a stand mixer or a hand mixer). Set aside.
Add the remaining sugar to the yolks and beat with a hand mixer (or vigorously by hand using a balloon whisk) until they are pale, thick and creamy.
In a separate bowl, beat the mascarpone for a minute just to fluff it up. Beat in the egg yolk mixture, eggnog, nutmeg, vanilla and cream until you have soft peaks and the filling is smooth and creamy.
Fold a third of the whisked egg whites into the mascarpone mixture. tGently fold in the remaining egg whites, in two additions, trying not to deflate them. Chill the filling in the refrigerator unless using straight away.

Four images show hands mixing ingredients in bowls: whisking egg whites to stiff peaks, beating egg yolks and sugar, adding yolk mixture to mascarpone, and folding whipped egg whites into the mascarpone mixture.

Assemble the tiramisu

Pour the eggnog into a shallow dish and stir in some brandy or rum if using. Have a glass bowl or straight-edged baking dish ready by your side.
Dip each ladyfinger, one at a time, into the eggnog, just for a couple of seconds in and out until both sides have been dipped into the eggnog. Don’t soak them – they’ll turn mushy and your tiramisu may be runny as a result.
Arrange the lady fingers into the bottom of your serving dish in an even layer (you can break them if needed). Dust with cocoa powder or very finely grated chocolate for some added flavor if you like.
Add half of the mascarpone filling over the ladyfingers and spread to form an even layer. Repeat with another layer of dipped cookies and top with the remaining mascarpone.

Four images show steps of making tiramisu: dipping ladyfingers in coffee, layering them in a dish, spreading creamy filling on top, and finishing with a top layer of cream and ladyfingers in a glass baking dish.

Use a patterned cake scraper to add some texture to the top of the tiramisu if you like.
Dust cocoa powder over the tiramisu and clean the edges of the serving dish. Chill for at least six hours, ideally overnight, to allow the tiramisu to set.
Cut the tiramisu into slices using a straight-edge server or simply spoon into serving bowls. Cover leftovers with plastic wrap or place in airtight containers and keep in the fridge for up to three days.

Side-by-side images: on the left, a hand smooths cream over a dessert in a glass dish; on the right, the same dish is topped with a layer of cocoa powder.

Recipe Variations

⭐ Classic Italian Tiramisu: Use strong coffee or espresso instead of the eggnog to dip the cookies in (leave out the nutmeg). Stir in sugar into the coffee, to taste, to cut down on the bitterness if you like and cool down. Stir in some Kahlúa or other coffee liqueur (optional!) and dip the ladyfingers as per recipe method.

⭐ Egg-free Tiramisu: If you are serving young kids – or simply want to avoid raw eggs – you can make the filling using mascarpone, cream, powdered sugar and vanilla. Check the notes in the recipe card for quantities.

A close-up of a sliced tiramisu dessert in a glass dish, showing layers of coffee-soaked ladyfingers, creamy mascarpone filling, and cocoa powder dusted on top.

Frequently Asked Questions

What does tiramisu mean?

Tiramisu literally means “pick me up” or “cheer me up” in Italian, from the words tira mi = pull me and su = up. So the name is basically a friendly little promise that this dessert will lift your spirits and energize you (thanks to the coffee).

Can I make Tiramisu without alcohol?

Yes — simply omit it. The eggnog or coffee used to soak the ladyfingers provides plenty of flavor.

Are raw eggs safe to eat?

Pasteurized eggs are deemed safe to eat and they are widely available in the US (brands like Davidson’s are reliable and safe for no-bake desserts). Use eggs with with the Lion mark stamp if you are in the UK. If you are in a vulnerable group, such as elderly or pregnant, you may want to avoid raw eggs regardless just to be extra safe. Follow the egg-free filling variation in the recipe card.

Can I use store-bought eggnog?

Absolutely — Turkey Hill, Horizon Organic, or Southern Comfort (non-alcoholic) work well; Pennsylvania Dutch or William Evans are good options with alcohol.

If you make this festive Eggnog Tiramisu recipe, please leave a star rating — it really helps others find the recipe. Share your delicious results with me on @Instagram or TikTok , and don’t forget to save it on Pinterest for later!