Snow's falling outside, the fireplace is roaring, and we have a large, comforting cup of Fair Trade Spicy Eggnog in our hands. What else could possible make this picture all the more picturesque? According to Amber of Bluebonnets & Brownies, we're in dire need of her Spicy Eggnog Tiramisu. And you know, after tasting her past delicious concoctions, we're inclined to agree.
While my family is not Italian, every year for Christmas Eve we have lasagna. I don't really know when this tradition started, but it's been going for as long as I can remember. Suddenly, it hit me: what could be more perfect than tiramisu for dessert after all that lasagna? Spicy Eggnog Tiramisu, of course.
Layers of creamy eggnog-spiced whipped cream cover ladyfingers dipped in rich Green Mountain Coffee Fair Trade Spicy Eggnog. The scent alone from this dessert is enough to make your guests request dessert first. Serve it in a festive red dish, and you have got the capstone to your holiday meal!
Tiramisu is not a hard dessert to make, but it does require care and methodical steps. I personally think it's a perfect holiday dessert because you can make it up to a day in advance, and it doesn't take up valuable real estate in the oven on the big day. You can simply pull it from the refrigerator, sprinkle it with cocoa powder, and impress your family with a fancy and fantastical dessert.
Happiest of holidays to each of you - may the new year bring you a Revelation in Every Cup™!
Spicy Eggnog Tiramisu
Ladyfingers are a traditional Italian cookie also known as Savoiardi. They are meant to be dunked or dipped, much like biscotti. They are also the traditional building blocks of Tiramisu. You can usually find ladyfingers at your local grocery store - I found mine at Trader Joe's. You can also buy them at Amazon.com, which I have linked to below.
2 large eggs, separated
1/2 cup granulated sugar and 1/8 cup of granulated sugar, divided
4 oz mascarpone cheese (roughly half the container)
pinch of salt
6 tablespoons heavy whipping cream
2 tablespoons eggnog
8 oz Fair Trade Green Mountain Coffee Spicy Eggnog, room temperature
2 tablespoons marsala wine (Kahlua may be substituted)
20 ladyfinger cookies
2 tablespoons unsweetened cocoa powder
cacao nibs for garnish (optional)
This is a recipe where a hand mixer, rather than a stand mixer, is an asset. I highly recommend starting out with 3 medium bowls on your countertop, and your hand mixer at the ready. You will need to wash the hand mixer beaters after each step. You should also have your 9" x 7" serving dish ready to go.
Separate the egg whites from the egg yolks.
In a medium bowl, combine 1/2 cup granulated sugar and egg yolks, beating on medium speed until thick and pale, about 2-3 minutes. Beat in mascarpone until combined - do not overmix. Set aside.
Wash, rinse, and dry mixer beaters. Add egg whites to a second medium bowl, along with a pinch of salt. Beat until the eggs just hold soft peaks. Add the remaining 1/8 cup of sugar a little at a time until it is fully incorporated, then continue to beat the egg whites until they hold stiff peaks.
In a third medium bowl, beat cream and eggnog with cleaned beaters. Beat until the mixture holds soft peaks.
Fold cream into the mascarpone mixture gently and thoroughly, then fold in the whites and make sure they are gently, but fully incorporated as well.
In a shallow bowl (I used a pie plate), mix cooled coffee and marsala wine (or Kahlua). Dip one ladyfinger at a time into the coffee mixture, for about 3 seconds - then flip over onto its other side and do the same. Transfer the ladyfinger directly to the serving dish. Layer 10 ladyfingers on the bottom of the serving dish. You should have approximately 6 from top to bottom of the dish, and 4 along the side to fill in the empty space.
Spread half the creamy mascarpone mixture on top of the ladyfingers, making sure to level the cream out evenly. Repeat a second layer of coffee-dipped ladyfingers, then cover the second layer with the rest of the mascarpone mixture, making sure the topping is smooth and even.
Chill covered lightly with plastic wrap for at least 6 hours, but no more than 24.
Just before serving, sprinkle with cocoa powder and cacao nibs (if you choose to). You may substitute semi-sweet chocolate chips for the cacoa nibs if you like.
Serve to friends and family on fancy china, surrounded by sparkling Christmas lights, Christmas carols, and love.