Celebrate this holiday season with a festive twist on a creamy and delicious classic. This eggnog tiramisu not only tastes delicious, but visually stuns with its intricate layers
10 egg yolks
1 cup (250 mL) sugar
6 tbsp (89 mL) rum (clear, spiced, or dark is fine)
2 tsp (10 mL) pure vanilla extract
¼ tsp (1.3 mL) freshly grated nutmeg
1 ½ (355 mL) cups 35%
2 cups (1 500 mL tub) of mascarpone cheese (at room temperature)
1 ½ cups (355 mL) espresso or very strong brewed coffee
40 ladyfinger biscuits
4 ounces white chocolate
Start by making what the Italians call a zabaglione(or sabayon in France)–a close cousin of eggnog. Place the egg yolks, sugar, rum, vanilla, and nutmeg in a bowl and set it over a pot of gently simmering water, ensuring that the bottom of the bowl does not touch the water. Begin whisking the egg mixture continuously for several minutes until it begins to thicken and lighten in colour. This should take about 7 or 8 minutes. When complete, set aside to cool slightly.
Whisk the cream to stiff peaks using a stand mixer, electric handheld mixer, or simply a whisk.
Whisk the mascarpone for about a minute to lighten it. This is much easier when the mascarpone is at room temperature.
To assemble the tiramisu, choose a rectangular casserole dish about 9inchx 14inch (22.5 cm x35 cm) and begin by dipping each ladyfinger quickly into the espresso or brewed coffee. Cover the bottom of the dish with the first 20 biscuits.
Recipe and images from Egg Farmers of Canada eggfarmers.ca