Eggnog Tiramisu Jars

Ingredients

For the Homemade Eggnog:

• 2 large egg yolks
• ¼ cup granulated sugar
• ⅔ cup whole milk
• ⅓ cup heavy whipping cream
• ⅓ teaspoon vanilla extract
• ⅛ teaspoon ground nutmeg
• Pinch of ground cinnamon
• Pinch of kosher salt

For the Mascarpone Cream:

• 2 large egg yolks
• ½ cup powdered sugar
• 8 ounces mascarpone cheese, at room temperature
• ¼ cup eggnog (from above)
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅔ cup heavy whipping cream, cold

For the Assembly:

• ½ cup strong brewed espresso or coffee, cooled
• ¼ cup eggnog (from above)
• 24-30 ladyfinger cookies (savoiardi)

For the Topping:

• ⅓ cup heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 2-3 gingerbread cookies, finely ground into crumbs
• Ground nutmeg, for dusting
• Ground cinnamon, for dusting

Instructions

1. Make the Homemade Eggnog
In a medium bowl, whisk together the egg yolks and sugar until thick, pale, and slightly fluffy, about 2 minutes. In a small saucepan, heat the milk over medium heat until it's steaming but not boiling. Slowly pour about half of the hot milk into the egg mixture while whisking constantly to temper the eggs. This prevents them from scrambling. Pour the tempered egg mixture back into the saucepan with the remaining milk.

Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the mixture thickens slightly and coats the back of the spoon, about 3-5 minutes. It should reach about 160°F if you're using a thermometer. Remove from heat and stir in the heavy cream, vanilla extract, nutmeg, cinnamon, and a pinch of salt. Strain the eggnog through a fine-mesh sieve into a bowl to remove any cooked egg bits. Cover and refrigerate until completely chilled, at least 2 hours or up to 2 days.

2. Make the Mascarpone Cream
In a large bowl, whisk the egg yolks with ½ cup powdered sugar until thick and pale. Add the room temperature mascarpone cheese, ¼ cup of the chilled eggnog, cinnamon, and nutmeg. Beat with a hand mixer or whisk until smooth and creamy with no lumps.

In a separate clean bowl, whip ⅔ cup of cold heavy cream until soft peaks form, about 2-3 minutes. Gently fold the whipped cream into the mascarpone mixture using a spatula, being careful not to deflate it. This creates a light, airy filling. Set aside in the refrigerator while you prep the assembly.

3. Prepare the Dipping Liquid
In a shallow dish, mix together the cooled espresso or strong coffee with ¼ cup of the chilled eggnog. This is what you'll dip your ladyfingers in.

4. Assemble the Tiramisu
If making individual jars: Spread a few tablespoons of the mascarpone cream in the bottom of each jar or glass. Quickly dip ladyfingers one at a time into the espresso-eggnog mixture (about 1-2 seconds per side, don't oversoak or they'll fall apart), then break them to fit into your jars, creating a layer over the cream. Add another layer of mascarpone cream on top. Repeat the layers, ending with mascarpone cream on top. You should get 2-3 layers depending on your jar size.

If making one large dish: Spread about a third of the mascarpone cream in the bottom of a 9x9-inch dish or trifle bowl. Dip ladyfingers and arrange in a single layer over the cream. Spread half of the remaining mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.

5. Make the Whipped Cream Topping
In a clean bowl, whip the remaining ⅓ cup heavy cream with 3 tablespoons powdered sugar until stiff peaks form. Pipe or dollop the whipped cream on top of each jar or spread it over the large dish.

6. Chill
Cover the tiramisu jars or dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the flavors to meld and the ladyfingers to soften to that perfect texture.

7. Finish and Serve
Just before serving, finely grind 2-3 gingerbread cookies in a food processor or crush them in a sealed bag. Dust the top of each tiramisu with the gingerbread cookie crumbs, a sprinkle of ground nutmeg, and a pinch of ground cinnamon. Serve cold and enjoy!