Eggnog Tiramisu

The key to the perfect tiramisu is the amount of liquid soaked up by the spongy ladyfinger cookies. Too little and your tiramisu is dry; too much and it's wet and soggy. We've taken out the guesswork so it will be delicate, moist, and delicious every time.

Prep Time:
30 mins
Chill Time:
4 hrs
Total Time:
30 mins


  • 2 8 ounce cartons mascarpone cheese, at room temperature

  • ½ cup powdered sugar

  • 1 cup eggnog

  • ¼ cup dark rum* or 1/4 cup eggnog plus 1/2 teaspoon rum extract

  • 1 cup whipping cream

  • 2 3 ounce packages soft ladyfingers (48 ladyfingers total) or one 7-ounce package crisp ladyfingers (24 ladyfingers total)

  • ½ teaspoon freshly grated nutmeg or 1/4 teaspoon ground nutmeg


  • 4 egg yolks

  • ¼ cup granulated sugar

  • 1 tablespoon hot water

  • 1 ½ teaspoon vanilla

  • 4 egg whites

  • ¼ teaspoon salt

  • ¼ cup granulated sugar

  • 1 cup all-purpose flour

  • 2 tablespoon powdered sugar


  1. In a large bowl stir together mascarpone cheese and powdered sugar; stir in 1/3 cup of the eggnog and 2 tablespoons of the rum. In a chilled medium bowl beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).** Fold whipped cream into mascarpone cheese mixture. (To fold ingredients, use a rubber spatula to cut down through the mixture, move across the bottom of the bowl, and come back up, folding the mixture from the bottom over the top. Turn bowl a quarter turn. Repeat to fold in uniformly.)

  2. To assemble, arrange half of the ladyfinger halves in the bottom of a 9x9x2-inch baking pan, cutting ladyfingers as needed to fit. Combine the remaining 2/3 cup eggnog and the remaining 2 tablespoons rum. Pour half of the eggnog mixture over ladyfingers. Evenly spread half of the mascarpone mixture over the ladyfingers. Sprinkle with half of the nutmeg. Repeat layers. Cover and chill for at least 4 hours or up to 24 hours before serving.


  1. Preheat oven to 350° F. Line 2 very large baking sheets with parchment paper. In a medium bowl combine egg yolks, 1/4 cup granulated sugar, hot water, and vanilla. Beat with an electric mixer on medium speed about 2 minutes or until thick and pale yellow.

  2. Wash beaters thoroughly. In a large bowl beat egg whites and salt on medium to high speed until soft peaks form (tips curl). Gradually add 1/4 cup granulated sugar, beating until stiff peaks form (tips stand straight). Add the yolk mixture and fold in by hand just until combined. Sift 1/2 cup all-purpose flour over egg mixture; fold in gently, just until combined. Repeat with remaining 1/2 cup all-purpose flour (do not overmix).

  3. Place batter in a pastry bag fitted with a 1/2-inch round tip. Pipe batter into 48 ladyfinger shapes (about 3 inches long and 1 inch wide) onto prepared baking sheets, about 1 inch apart. Sift powdered sugar over ladyfingers.

  4. Bake for 12 to 15 minutes or until set and golden brown. Let cool on baking sheets for 10 minutes. Transfer to wire racks; cool completely.

Loaf Pan Option:

Prepare as directed in Step 1. To assemble, line a 9x5x3-inch loaf pan with plastic wrap. Using soft ladyfingers, place ladyfingers along the sides of the loaf pan, flat sides facing in. Place additional ladyfingers on the bottom of the pan, flat sides facing up. Brush ladyfingers with half of the eggnog mixture; spread with half of the mascarpone mixture. Add another layer of ladyfingers. Pour eggnog mixture over and spread with remaining mascarpone mixture. Top with a final layer of ladyfingers. Cover with plastic wrap; chill as directed in Step 2. To unmold, remove top layer of plastic wrap and invert pan onto a platter. Remove pan. Carefully pull to remove the plastic wrap. If desired, sprinkle the top with freshly grated nutmeg.


Be sure to use dark rum because white rum is too harsh.


If you overbeat the whipping cream, stir in up to 1/4 cup additional whipping cream to bring it back to desired consistency.


Using freshly grated nutmeg will give a fresher, more pronounced flavor. Whole nutmeg also stores longer than purchased ground nutmeg.

Nutrition Facts (per serving)

443 Calories
34g Fat
21g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 443
% Daily Value *
Total Fat 34g 44%
Saturated Fat 20g 100%
Cholesterol 167mg 56%
Sodium 71mg 3%
Total Carbohydrate 21g 8%
Total Sugars 9g
Protein 6g
Vitamin C 0.6mg 3%
Calcium 135mg 10%
Iron 0.8mg 4%
Potassium 89mg 2%
Folate, total 16mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles