Once you’ve tried ‘eggnog’ tiramisu you may never go back to the original style of tiramisu. Central Market’s Mary Martini showed me how to prepare this dish. Look at the beautiful white chocolate leaves. She shows you how simple they are to create. Kids will have fun helping with this one.
Using electric mixer beat the mascarpone, eggnog, whipping cream, vanilla, sugar and nutmeg in large bowl until cream holds peaks. Mix the espresso and liqueur together. Submerge 1 biscuit in espresso mixture. Place dipped biscuit, sugared side facing up, around bottom of a trifle dish. Spoon some mascarpone mixture over biscuits; spread to cover. Sprinkle some of the grated chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in at least 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle grated chocolate over, covering completely. Cover and chill for at least a few hours or overnight.
Garnish with chocolate leaves.
Makes about 6 servings
- 1 pound Mascarpone cheese
- 1 cup Eggnog
- 1 cup Whipping cream, chilled
- 1 teaspoon Vanilla extract
- 1/3 cup Sugar or to taste
- 1/2 teaspoon Ground nutmeg or to taste
- 2 cups Espresso or strong coffee
- 2 tablespoons (or to taste) Brandy or Kahlúa or coffee liqueur
- About 40 crisp ladyfinger cookies
- 1 cup Semisweet or bittersweet chocolate, grated
- Chocolate leaves for garnish (optional)