Authentic Italian Tiramisu (With a Festive Eggnog Twist)
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.
Servings: 8
Calories: 552kcal
Ingredients
For the filling
- 3 large pasteurized eggs see notes for egg-free option
- ½ cup (100g) sugar
- pinch salt
- 2 cups (500g) mascarpone
- ½ cup (120ml) heavy cream (double cream)
- 2 tbsp eggnog (optional)
- 1 tsp vanilla bean paste or extract
- ¼ tsp freshly grated nutmeg (optional)
For the ladyfingers
- 24 savoiardi cookies , or as needed
- 1 cup (240ml) eggnog see notes for traditional coffee version
- 4 tbsp brandy or rum (optional)
Topping
- 1 tbsp cocoa powder , or as needed
Instructions
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.3 large pasteurized eggs
- Add half of the sugar and a generous pinch of salt to the egg whites and whisk at high speed until you have peaks (you can use a stand mixer or a hand mixer).½ cup (100g) sugar, pinch salt
- 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.2 cups (500g) mascarpone, ½ cup (120ml) heavy cream , 2 tbsp eggnog, 1 tsp vanilla bean paste, ¼ tsp freshly grated nutmeg
- Fold a third of the whisked egg whites into the mascarpone mixture. Gently fold in the remaining egg whites, in two additions, trying not to deflate them. Chill the filling in the refrigerator unless using straight away.
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.4 tbsp brandy , 1 cup (240ml) eggnog
- Dip each ladyfinger, one at a time, into the eggnog, just for a couple of seconds in and out. Don’t soak them – they’ll turn mushy and your tiramisu may be runny as a result.24 savoiardi cookies
- 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.1 tbsp cocoa powder
- 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. 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.
Video
Notes
- Classic Coffee Tiramisu: Use one cup (240ml) strong coffee or espresso instead of the eggnog to dip the cookies and omit the nutmeg. You can use instant coffee for convenience. Stir in a little sugar, to taste, to cut down on the bitterness if you like. Cool the coffee before using and stir 4 tablespoons of coffee liqueur (optional).
- Egg-free Tiramisu: Whisk 3 cups (750g) mascarpone, 1 cup (250ml) cold cream, 1 cup (120g) powdered sugar, vanilla and nutmeg until you have soft peaks. If the filling is too stiff, gradually add more cream until you have the right softly whipped consistency.
Nutrition
Calories: 552kcal | Carbohydrates: 37g | Protein: 12g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 237mg | Sodium: 130mg | Potassium: 146mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1364IU | Vitamin C: 1mg | Calcium: 162mg | Iron: 2mg
