Festive Eggnog Tiramisu Trifle
Indulge in the holiday spirit with this luxurious Festive Eggnog Tiramisu Trifle! This delightful twist on the classic Italian dessert incorporates the rich, creamy flavors of eggnog, complemented by notes of rum and coffee liqueur. With layers of espresso-soaked ladyfingers and a velvety mascarpone custard, all elegantly arranged in a trifle dish, this dessert is perfect for Christmas and New Year celebrations. Impress your guests with its stunning presentation, crowned with delicate chocolate leaves that shimmer with gold dust. Prepare this treat a day in advance for optimal flavor and convenience, allowing the indulgent ingredients to meld beautifully together.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
sugar
1 1/3 cups
sugar
2 tablespoons
dark rum
1/4 cup
dark rum
1 teaspoon
brandy
4 tablespoons
large egg yolks
12
ground nutmeg
1/2 teaspoon
mascarpone cheese
4 (8 ounce) containers
chilled whipping cream
2 cups
vanilla extract
2 teaspoons
instant espresso powder
6 1/2 teaspoons
Kahlua or coffee liqueur
7 tablespoons
champagne biscuits (or boudoirs)
2 (6 1/4 ounce) boxes
semi-sweet chocolate chips, finely ground
1 cup (in food processor)
bittersweet or semisweet chocolate, chopped
8 ounces
clean lemon or camelia leaves
40
gold dust
to paint the chocolate (optional)
Instructions
1
In a metal bowl, whisk together 1 1/3 cups sugar, 1/4 cup water, 1/4 cup dark rum, 3 tablespoons brandy, egg yolks, and ground nutmeg.
2
Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and a candy thermometer inserted into the mixture registers 140°F for 3 minutes, approximately 5 minutes total.
3
Remove the bowl from heat and whisk in the mascarpone cheese, one container at a time, until fully combined and smooth.
4
In a separate large bowl, use an electric mixer to beat the chilled whipping cream, vanilla extract, 1 tablespoon of brandy, and 1 teaspoon of dark rum until the cream holds stiff peaks.
5
Gently fold the mascarpone mixture into the whipped cream until well combined.
6
In a small saucepan, bring 1 cup of water to a simmer. Remove from heat and stir in 2 tablespoons of sugar and the instant espresso powder until dissolved. Mix in the Kahlua or coffee liqueur.
7
Dip each champagne biscuit in the espresso mixture, turning to coat, then shake off excess liquid. Arrange dipped biscuits, sugared side out, around the bottom and sides of a 14-cup trifle dish. If biscuits break, it’s okay; press them gently into place.
8
Fill the base with a layer of dipped biscuits, then spoon 2 cups of the mascarpone mixture over the biscuits, spreading to cover completely. Sprinkle 1/4 cup of finely ground chocolate on top for a decorative touch.
9
Repeat the layering process: dip more biscuits and alternate layers of mascarpone mixture and ground chocolate until you've created at least 3 layers, finishing with a final layer of dipped biscuits and the remaining mascarpone mixture to reach the top of the dish.
10
Cover the top with the remaining ground chocolate, and then refrigerate the trifle overnight to allow the flavors to meld.
11
Before serving, gently press the stem end of the largest chocolate leaves around the edge of the trifle and fill the center with smaller leaves for a stunning presentation.
12
For a sparkling finish, brush the chocolate leaves with gold dust, if using.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Festive Eggnog Tiramisu Trifle?
It is a luxurious holiday twist on the classic Italian dessert, featuring eggnog flavors, rum, coffee liqueur, and mascarpone custard.
How many egg yolks are required for the custard?
The recipe calls for 12 large egg yolks to create the rich custard base.
What temperature should the egg mixture reach?
The mixture should be heated until a candy thermometer registers 140°F for 3 minutes to ensure food safety.
How much mascarpone cheese is needed?
You will need four 8-ounce containers of mascarpone cheese, totaling 32 ounces.
What type of biscuits are used in this trifle?
The recipe uses two 6 1/4 ounce boxes of champagne biscuits or boudoirs.
Can I make this dessert in advance?
Yes, it is recommended to prepare the trifle a day in advance and refrigerate it overnight for the best flavor.
What alcohol is used in the mascarpone custard?
The custard is flavored with dark rum and brandy.
What is used for the espresso-soaking liquid?
The soaking liquid consists of water, sugar, instant espresso powder, and Kahlua or coffee liqueur.
How do I prepare the whipped cream?
Beat chilled whipping cream with vanilla extract, brandy, and rum until it holds stiff peaks.
What spice gives the trifle its eggnog character?
Ground nutmeg is added to the egg mixture to provide the signature eggnog taste.
How many layers should the trifle have?
The recipe suggests creating at least three layers of dipped biscuits and mascarpone mixture.
What size trifle dish is recommended?
A 14-cup trifle dish is the ideal size for this recipe.
How should the champagne biscuits be arranged?
Dip them in the espresso mixture and arrange them sugared side out around the bottom and sides of the dish.
What if the biscuits break during assembly?
It is perfectly fine if the biscuits break; simply press them gently into place.
What is used to garnish the top of the trifle?
The top is covered with finely ground chocolate and decorated with handmade chocolate leaves.
How do I make the ground chocolate?
Pulse semi-sweet chocolate chips in a food processor until they are finely ground.
What kind of leaves are suitable for chocolate decorations?
Clean lemon or camellia leaves are used as a base to create the chocolate leaf garnishes.
Is the gold dust necessary for the recipe?
No, the gold dust is an optional addition used for a sparkling finish on the chocolate leaves.
How much whipping cream is required?
The recipe requires 2 cups of chilled whipping cream.
What type of chocolate is used for the decorative leaves?
Use 8 ounces of chopped bittersweet or semisweet chocolate.
How much sugar is used in the custard mixture?
The custard requires 1 1/3 cups of sugar.
How much espresso powder is needed?
You will need 6 1/2 teaspoons of instant espresso powder.
How much vanilla extract is included?
The recipe calls for 2 teaspoons of vanilla extract.
What is the total amount of coffee liqueur used?
The recipe uses 7 tablespoons of Kahlua or coffee liqueur.
How much brandy is needed in total?
A total of 4 tablespoons (1/4 cup) of brandy is used across different steps.
How do I combine the mascarpone and whipped cream?
Gently fold the smooth mascarpone mixture into the stiff-peaked whipped cream until well combined.
Should the biscuits be soaked for a long time?
No, dip each biscuit quickly to coat it and shake off any excess liquid.
How much water is added to the egg yolk mixture?
The egg yolk mixture includes 1/4 cup of water.
When should I add the chocolate leaves?
Gently press the chocolate leaves into the trifle just before serving for the best presentation.
How much dark rum is used in the recipe?
The recipe uses 1/4 cup of dark rum in the custard and an additional 1 teaspoon in the whipped cream.