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Eggnog Tiramisu Cups

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Delightful layers of eggnog cream and coffee-dipped ladyfingers, served in charming cups, perfect for holiday gatherings.

Ingredients

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  • 1 cup mascarpone cheese, cold
  • 1/3 cup powdered sugar
  • 1/2 cup eggnog, cold
  • 1/2 teaspoon vanilla extract
  • 3/4 cup heavy cream, cold
  • 1 cup brewed espresso or strong coffee, cooled
  • 18–20 dry ladyfinger cookies (Savoiardi style)
  • 2 tablespoons unsweetened cocoa powder, for dusting
  • Additional whipped cream (optional)
  • Freshly grated nutmeg (optional)
  • Dark chocolate shavings or crushed gingerbread cookies (optional)

Instructions

  1. Brew the Espresso: Brew 1 cup of strong espresso or coffee and let it cool completely. Pour it into a shallow bowl for dipping the ladyfingers later.
  2. Mix the Mascarpone Base: In a medium mixing bowl, whisk together the cold mascarpone cheese and powdered sugar until smooth and creamy. Add the chilled eggnog and vanilla extract, then whisk again until fully combined and smooth.
  3. Whip the Cream: In a separate cold bowl, use a hand mixer or whisk to whip the heavy cream until soft peaks form. Be careful not to overwhip, as you want to keep it airy.
  4. Fold the Cream into the Filling: Gently fold the whipped cream into the mascarpone-eggnog mixture using a spatula. Stir slowly to keep the mixture light and airy without deflating the whipped cream.
  5. Dip the Ladyfingers: One at a time, quickly dip each ladyfinger into the cooled espresso for about 1 second per side. Do not soak. Place a few of the dipped cookies in the bottom of each dessert cup, breaking them if needed to fit.
  6. Layer the Cups: Spoon a generous layer of eggnog cream over the soaked ladyfingers in each cup. Repeat the process with another layer of dipped ladyfingers and more cream until the cups are filled. Finish with a smooth top layer of cream.
  7. Add Toppings: Dust the tops of the cups with cocoa powder using a fine mesh sieve. If desired, add a swirl of whipped cream, a pinch of freshly grated nutmeg, or dark chocolate shavings just before serving.
  8. Chill to Set: Refrigerate the assembled cups for at least 4 hours, or overnight if possible. The chilling time allows the flavors to meld, and the texture to firm up properly.

Notes

These dessert cups store nicely in the refrigerator for up to 3 days. Keep them covered to prevent them from absorbing any unwanted flavors.

Nutrition

Find it online: https://doughgirlbylea.com/eggnog-tiramisu-cups/

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