Eggnog was an ingredient I used a lot this holiday season. Between the egg nog cookies, rum cake, and the tiramisu it was certainly a theme. But none of these desserts felt repetitive or tasted similar. They were all so different that it made me realize how versatile egg nog is.
I love tiramisu so the idea of using egg nog to make tiramisu was very appealing to me. The custard alone tasted amazing. Overall I really liked this dessert, but some people felt that there was too much liquor in it. I am personally a big kahula fan so I didn't think that it had too much alcohol, but a lot of my family did. If I was to make this again, I would probably cut back on the amount of liquor (depending on who I was serving it to).
This was also a great dish to make ahead since its best when it sits overnight (not just a few hours) and I was able to make it while the cheesecake was in the oven. I made the layers and assembled it quickly the morning of Christmas Eve after making the Brownie Mosaic Cheesecake.
Make sure you use the authentic italian lady fingers that are crispy, not the soft ones. You can find them in most specialty food stores. I'm lucky that I can get them very easily in the Boston area.
Eggnog Tiramisu Trifle
1/3 cups plus 2 tablespoons sugar
1 1/4 cups water
1/4 cup plus 1 teaspoon dark rum
4 tablespoons brandy
12 large egg yolks
1/2 teaspoon ground nutmeg
4 8-ounce containers mascarpone cheese*
2 cups chilled whipping cream
2 teaspoons vanilla extract
6 1/2 teaspoons instant espresso powder
7 tablespoons Kahlúa or other coffee liqueur
60 crisp ladyfinger cookies
1 cup semisweet chocolate chips, finely ground in processor
Whisk 1 1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks, and nutmeg in metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove bowl from over water. Whisk mascarpone, 1 container at a time, into warm custard until blended.
Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy, and 1 teaspoon rum in large bowl until cream holds peaks. Fold in mascarpone mixture.
Bring 1 cup water to simmer in small saucepan. Remove from heat. Add 2 tablespoons sugar and espresso powder; stir to dissolve. Mix in liqueur. Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.
Spoon 2 cups mascarpone mixture over biscuits; spread to cover. Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish. Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish. Sprinkle remaining ground chocolate over, covering completely. Cover and chill overnight.
Adapted From: Epicurious