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2 Comments This delicious (Dutch) eggnog tiramisu is creamy, festive, and – very convenient – made completely without raw eggs. It’s prepared with heavy cream and mascarpone, making this dessert with eggnog suitable for anyone who prefers to avoid raw eggs. Even better: it’s topped with a generous layer of white chocolate for a rich and festive finish.
Table of contents
Why You’ll Love This Recipe
- Easy to serve – make it in one baking dish or individual glasses
- No raw eggs – safe and accessible for everyone. Like this strawberry tiramisu too.
- Festive & versatile – perfect for Easter, Christmas, New Year’s Eve, birthdays, or dinner parties
- Great to make ahead – ideal as a dessert for larger groups
Recipe Ingredients
Main ingredients for this advocaat tiramisu:
- mascarpone – want fewer calories? Replace 1/3 of the mascarpone with full-fat Greek yogurt or quark. Taste to see if you need more sugar.
- heavy cream
- white chocolate – prefer less sweetness? Use dark chocolate instead.
- bitterkoekjes (almond cookies) – bitterkoekjes are typically Dutch cookies, but can be replaced with cantuccini, amaretti, or ladyfingers
- coffee – if you don’t like coffee in tiramisu, you can leave it out or use another liquid. Keep in mind that coffee adds some bitterness that balances the sweetness of the white chocolate.
- sugar – I use regular granulated fine sugar
- Dutch eggnog – can be replaced with any kind of regular eggnog or vanilla custard; different flavor, but definitely an option
How To Make Eggnog Tiramisu
This dessert with eggnog is very easy to make and comes together quickly. Start by choosing the dish you want to serve the tiramisu in. In a separate shallow dish, pour the (strong) coffee and let it cool.
Whip the heavy cream with the sugar and vanilla until soft and fluffy. Loosen the mascarpone with a fork or whisk and fold the whipped cream into it until well combined. Now add some eggnog to the mixture. How much you use is up to you – I used about 200 ml (about ¾ cup). That gives a clear eggnog flavor without being overpowering. Feel free to add more or less!
Build the Layers
Now assemble your Italian dessert. Start with a layer of cookies. Dip each cookie briefly in the coffee and place them on the bottom of your dish. Don’t let them soak too long. Sprinkle some grated white chocolate on top and spread a layer of mascarpone mixture over it. Add a layer of cantuccini cookies on top, sprinkle with more white chocolate, and finish with a final layer of mascarpone. You can simply spoon it on, but I used a piping bag with a 1M nozzle so it looks extra nice – totally optional!
Place the eggnog tiramisu in the refrigerator for about 4 hours. This allows it to firm up so you can cut and serve cleaner slices. You can serve it sooner, but it will be softer. Right before serving, grate some extra white chocolate on top and drizzle with eggnog. Your tiramisu with no raw eggs is ready!
Serving for kids?
Replace the advocaat with vanilla custard. The flavor becomes milder and sweeter but still delicious. For extra festive flavor, add a little orange zest – it pairs well with vanilla and adds freshness.
How Long Can You Keep Advocaat Tiramisu?
You can make this tiramisu up to 24 hours in advance. This helps it firm up and allows the flavors to blend.
Storage tips:
- Cover well: Cover the dish in the fridge so the top doesn’t dry out.
- Decorating: Piping whipped cream or mascarpone rosettes?
- Store them separately in a piping bag
- Pipe them on just before serving
- Finish with grated white chocolate and a drizzle of advocaat
FAQ Eggnog Tiramisu
Yes. Replace advocaat with vanilla custard or pastry cream. The flavor will be milder but still very tasty. Add some orange zest for extra freshness.
Almond cookies add a delicious almond flavor that pairs well with advocaat. You can swap them for cantuccini, amaretti, or classic ladyfingers.
Coffee enhances flavor and adds balance to the sweet advocaat and white chocolate. Don’t like coffee? Use warm milk with a bit of cocoa powder or vanilla instead.
In the fridge for 1–2 days if well covered. After day two, the cookies soften more and the texture becomes less firm.
More easy tiramisu recipes
Tiramisu with poached pears and spiced cookies (no eggs)
Eggnog Tiramisu
Ingredients
- 500 gr mascarpone
- 2 dl heavy cream
- 16 amaretti cookies
- 2 dl strong coffee
- 1 tsp vanilla essence
- 50 gr sugar or less if you prefer
- 2 dl Dutch Eggnog plus extra to drizzle
- 50 gr white chocolate to grate over for serving
Equipment
- Dish of about 20 x 30
Titel
- Put the coffee in a shallow bowl and let it cool.
- Whip the cream with the sugar and vanilla essence to stif peaks.
- Using a fork wish the mascarpone until smooth and fold the cream in.
- Add the Dutch eggnog to taste. I used roughly 200 ml for the best taste but add more or less depending on your preference.
- Dip the amaretti cookies in the coffee and put them in the bottom of an oven dish or serving bowl. If the cookies are too big break them up as needed. Grate some of the white chocolate over the cookies. Add one layer of the mascarpone mixture on top of the cookies and repeat this once.
- End with a layer of mascarpone (You can use a piping bag if you want) and put in the fridge for at least 4 hrs or preferably overnight.
- Before serving grate some white chocolate over the top and drizzle some of the eggnog over it.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Now, this is something I would enjoy !!!
It’s so delicious! Worth trying!