Eggnog Tiramisu Cups
Eggnog Tiramisu Cups — No-Bake Holiday Dessert
These eggnog tiramisu cups combine two holiday favorites into one stunning no-bake dessert. Espresso-soaked ladyfingers layered with a creamy eggnog mascarpone filling, served in individual glasses — they’re elegant enough for a dinner party and easy enough to make the night before.
Why This Eggnog Tiramisu Recipe Works
Classic tiramisu swaps the Marsala wine for spiced eggnog, and the result is a dessert that tastes unmistakably like the holidays. The individual cup format is no-slice, no-mess, and makes portion control effortless at a gathering.
- No-bake — just layer and refrigerate
- Make-ahead friendly — actually better after overnight chilling
- Festive flavor — eggnog + nutmeg + espresso is a perfect trio
- Individual cups — no cutting or serving mess
Ingredients
For the eggnog mascarpone cream:
- 8 oz (225g) mascarpone cheese, room temperature
- ¾ cup (180ml) store-bought eggnog (full-fat)
- 1 cup (240ml) heavy whipping cream, cold
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ tsp ground nutmeg
- Pinch of cinnamon
For the layers:
- 20–24 Italian ladyfingers (Savoiardi)
- 1 cup (240ml) strong brewed espresso or coffee, cooled
- 2 tbsp eggnog (add to the coffee dip)
- Ground nutmeg for dusting
How to Make Eggnog Tiramisu Cups
Step 1 — Make the eggnog cream. Beat mascarpone with eggnog, powdered sugar, vanilla, nutmeg, and cinnamon until smooth. In a separate bowl, whip heavy cream to stiff peaks. Gently fold whipped cream into the mascarpone mixture in three additions until combined and fluffy. Don’t overmix — you want it light.
Step 2 — Prepare the espresso dip. Stir cooled espresso and 2 tbsp eggnog together in a shallow bowl. Working quickly, dip each ladyfinger for 1–2 seconds per side — they soak fast. Don’t over-soak or they’ll become mushy.
Step 3 — Layer the cups. Break soaked ladyfingers to fit the bottom of each glass or cup. Add a generous layer of eggnog mascarpone cream. Add another layer of dipped ladyfingers. Top with more cream, smoothing the surface.
Step 4 — Chill and dust. Refrigerate at least 4 hours, ideally overnight. Just before serving, dust the tops generously with freshly grated nutmeg or ground cinnamon.
Serving Tips
- Use clear glasses or mason jars to show off the layers
- A light sprinkle of cinnamon + nutmeg mixed looks beautiful
- Add a small cinnamon stick garnish for presentation
- Serve straight from the fridge — the cream holds its shape best when cold
Make-Ahead & Storage
These eggnog tiramisu cups are ideal for making 1 day ahead. The flavors meld and deepen overnight in the fridge. Store covered for up to 3 days. Do not freeze — mascarpone breaks down when frozen and thawed.
Frequently Asked Questions
Can I make eggnog tiramisu without mascarpone?
Cream cheese works as a substitute — use the same quantity and soften it fully before mixing. The flavor will be slightly tangier but still delicious.
Can I make eggnog tiramisu without alcohol?
This recipe is already alcohol-free. Most store-bought eggnog doesn’t contain alcohol. If you want an adult version, add 2 tbsp dark rum or bourbon to the espresso dipping liquid.
Can I make eggnog tiramisu cups without coffee?
Yes — replace the espresso with warm spiced apple cider or strong decaf tea. The flavor won’t be classic tiramisu but the result is still a wonderful holiday dessert.
Can I use homemade eggnog?
Absolutely. Use any thick, full-fat eggnog — the richer it is, the creamier the filling will be. Thin or low-fat eggnog produces a looser cream.
How long do eggnog tiramisu cups last?
Up to 3 days refrigerated and covered. The ladyfingers continue softening over time — they’re best within 48 hours for the best texture contrast between cake and cream.
Can I make this as a full tiramisu tray instead of cups?
Yes — layer everything in a 9×13 inch baking dish instead. The quantities here fill about 8 individual cups or one large dish. Refrigerate the same way and slice to serve.
Is eggnog tiramisu safe to eat?
This version uses no raw eggs in the cream. Traditional tiramisu uses raw yolks, but this recipe skips them — the filling is just whipped cream, mascarpone, and eggnog. Fully safe for all ages.
Can I make eggnog tiramisu cups for a crowd?
Yes — double or triple the recipe easily. Make them in small plastic cups (4 oz) for a party of 20+. They hold well up to 24 hours after assembly.
What ladyfingers should I use?
Italian Savoiardi ladyfingers are ideal — they’re drier and absorb the espresso properly without turning to mush. Soft cake-style ladyfingers absorb too fast and disintegrate.
Can I make this eggnog tiramisu without ladyfingers?
Yes — use thick slices of pound cake or sponge cake cut to fit the cup. They work similarly and are easier to find outside of the holiday season.
Eggnog Tiramisu Cups
A delightful fusion of tiramisu and eggnog, these Eggnog Tiramisu Cups offer a creamy, indulgent dessert experience perfect for holiday celebrations. Layers of mascarpone cheese, eggnog-soaked ladyfingers, and a hint of rum and nutmeg create a festive twist on the classic Italian dessert. The individual servings are not only charming but also easy to assemble for a stunning presentation at parties or intimate gatherings.
Ingredients
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup sugar
- 1 cup eggnog
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground nutmeg
- 1/4 cup rum (optional)
- 24 ladyfinger cookies
- Cocoa powder for dusting
- Whipped cream and cinnamon sticks for garnish
Directions
- In a mixing bowl, combine mascarpone cheese, sugar, eggnog, vanilla extract, nutmeg, and rum (if using). Mix until smooth.
- Whip the heavy cream until stiff peaks form, then fold it into the mascarpone mixture.
- Pour a small amount of the mascarpone mixture into each serving cup.
- Dip ladyfinger cookies into eggnog and place a layer on top of the mascarpone mixture in each cup.
- Continue layering the mascarpone mixture and soaked ladyfingers until the cups are filled.
- Cover with plastic wrap and refrigerate for at least 4 hours to set.
- Dust with cocoa powder before serving. Garnish with whipped cream and a cinnamon stick if desired.
