Holiday Delight: Gingerbread Eggnog Tiramisu Mugs

By Tasty · 30 min

Ingredients

Instructions

1. In a large bowl, whip 1 cup of the heavy cream until soft peaks form, 3-4 minutes. Set aside.
2. In another large bowl, beat the egg yolks and 1 cup plus 5 tablespoons of the powdered sugar for 3-4 minutes, until light and creamy. Add the mascarpone, ¼ cup of the eggnog, the cinnamon and the nutmeg. Beat until smooth. Gently fold in the whipped cream.
3. Mix the brewed espresso with the remaining ¼ cup of eggnog in a small bowl.
4. Spoon or pipe a layer of mascarpone cream into the bottom of each of 4 mugs. Quickly dip the gingerbread cookies in the espresso mixture and layer them over the cream. Top with more cream and repeat until the mugs are full, ending with cream.
5. Whip the remaining 1 cup of heavy cream with the remaining 3 tablespoons of powdered sugar until soft peaks form. Spoon or pipe over the layers, then cover and chill for at least 4 hours, until firm.
6. Dust with cocoa powder and garnish with mini gingerbread cookies.

Summarized from Tasty's video. Watch it for the details.

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EggCreamHeavy creamMascarpone cheeseEggnog