Description
Six individual Christmas tiramisu cups with espresso ladyfingers and eggnog mascarpone cream.
Ingredients
Scale
- 8 oz cold mascarpone (226 g)
- 1/2 cup pasteurized prepared eggnog (120 ml)
- 1/2 cup confectioners’ sugar (60 g)
- 1 tsp vanilla extract
- 1/4 tsp freshly grated nutmeg, plus more to finish
- 1 cup cold heavy cream (240 ml)
- 1 cup cooled strong espresso or coffee (240 ml)
- 18 crisp Italian ladyfingers (about 140 g)
- 1 tbsp unsweetened cocoa powder (6 g)
- Optional: 1 oz dark chocolate curls (28 g)
Instructions
- Beat the cold mascarpone, eggnog, confectioners’ sugar, vanilla, and nutmeg on low speed just until smooth.
- In a separate chilled bowl, whip the heavy cream to medium peaks. Fold it into the mascarpone mixture in three additions.
- Cut the ladyfingers to fit six identical 8-ounce glasses. Dip each piece in cooled espresso for about one second per side.
- Place one layer of dipped ladyfingers in each glass, add a layer of eggnog cream, and repeat to create distinct layers. Finish with cream.
- Cover and refrigerate for at least 6 hours or overnight.
- Shortly before serving, dust lightly with cocoa and fresh nutmeg and add optional dark chocolate curls.
Notes
Use cold mascarpone, cold cream, and cooled coffee. Dip the ladyfingers very briefly so the layers remain defined.