Eggnog Tiramisu

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Nutmeg
  • 1/2 cup Sugar

• Snacks

  • 18 Ladyfingers

• Drinks

  • 3/4 cup Espresso or strongly brewed coffee

• Dairy

  • 16 oz Mascarpone cheese

• Beer, Wine & Liquor

  • 2 tbsp Rum or brandy

Found on kitchengidget.com

Description

Ingredients

• 16 oz mascarpone cheese
• 3 eggs, separated
• 1/2 cup sugar
• 1 1/2 teaspoons freshly grated nutmeg
• 3/4 cup espresso or strongly brewed coffee, chilled
• 18-22 ladyfingers (savoiardi)
• 2 tablespoons rum or brandy (optional)

Directions

• Remove the mascarpone from the refrigerator ahead of time to take the chill off.
• In a large bowl, beat the egg yolks and sugar with a hand mixer until thick and creamy, about 5-7 minutes. Texture will be like a loose mayonnaise. Fold the mascarpone into the egg yolks.
• In a separate bowl, beat the egg white until stiff peaks form, about 5-7 minutes. Fold into the mascarpone mixture, along with the nutmeg.
• If using alcohol, combine with espresso and pour into a shallow dish. Working quickly, dip the ladyfingers in espresso one at a time for one second, then flip to coat other side and remove.
• Layer soaked ladyfingers in individual serving dishes or a 9x9 dish Top with half the mascarpone mixture. Repeat layers. Dust with additional nutmeg, cover and chill for at least 4 hours.
• In a double broiler or heatproof bowl set over a small pot of simmering water, whisk the egg yolks and sugar together. Continue whisking until mixture begins to bubble and thicken, about 5 minutes or 170°F. Remove from heat and continue to whisk for 2 minutes to cool down.
• Pour yolk mixture into bowl with mascarpone and stir, just until combined.
• In a clean double broiler or heatproof bowl set over a small pot of simmering water, whisk the egg whites until the mixture reaches 140°F. With a hand mixer or stand mixer, beat whites until stiff peaks form. Fold into the mascarpone mixture, along with the nutmeg. Continue with step 4 above.