Easy Christmas Tiramisu Trifle Dessert

made with eggnog and gingersnaps

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(Discloser: This is a sponsored post, and I received free product from Nature’s Flavors; However, all opinions and thoughts are my own. Thank you for supporting the brands that keep Inspiration Apron running!)

This last minute dessert idea for Christmas is just what you need to impress your guests or take to a holiday party. Easy to make Christmas Tiramisu Trifle is a no-bake, time saving dessert that has all the delicious tastes of the season with every creamy bite. It’s made effortlessly with eggnog instead of the traditional eggs and heavy cream and layered with gingersnaps instead of lady fingers for that warm spice flavor that everyone is craving right now.

Don’t have an espresso machine? No worries, just use Nature’s Flavors organic espresso flavor extract. It gives desserts a quality espresso flavor with ease.

Let’s begin!

Ingredients:

• 1 cup non-alcoholic eggnog (regular, not light)

• 1/2 cup powdered sugar

• 1/2 tsp cream of tartar

• 1 cup mascarpone cheese (8 oz)

• 1 cup coffee, brewed and cooled

• 1/2 tsp Nature’s Flavors organic espresso flavor extract

• 2 tbsp rum, light or dark

• 2 tbsp unsweetened cocoa powder

• Gingersnap cookies, 10oz bag

Note: If you prefer to use lady fingers instead of gingersnaps, you may substitute.

Equipment needed: 3-quart trifle dish, sifter, mixing bowls and electric mixer.

Instructions:

In a large bowl, cream mix together eggnog, sugar and cream of tartar on medium high for 3 minutes. Next, add mascarpone cheese and mix on high until soft peaks form, about 3-4 minutes.

In a separate small bowl, stir together coffee, espresso flavor extract and rum.

Gather cookies, coffee mixture and eggnog cream mixture for the assembly:

First, dust bottom of trifle glass with 1 tbsp cocoa powder, using a sifter.

Working one at a time, quickly dip each cookie into the coffee mixture and layer on bottom, making two levels of cookies.

Spoon a third of the eggnog cream mixture on top, spreading to sides and add another double layer of dipped gingersnaps on top.

Repeat layering process and end with eggnog cream on top.

For the pillowy, dotted look reserve some cream mixture and add to a plastic baggie with the corner snipped or use a piping bag with a Wilton #12 tip attached.

Cover and chill in fridge at least 2 hours or until ready to serve (up to 4 days,) then dust top with remaining cocoa powder and shaved chocolate, if desired.

How long does homemade tiramisu last in fridge?

This homemade tiramisu will safely keep in fridge for up to 5-6 days (provided that you used fresh, unopened eggnog and mascarpone cheese.) Cover airtight with plastic wrap.

Enjoy!

💜Julie

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dessert

American

Yield: 8

Author: Julie Butler

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Easy Christmas Tiramisu Trifle Dessert

Easy to make Christmas Tiramisu Trifle is a no-bake, time saving dessert that has all the delicious tastes of the season with every creamy bite. It’s made effortlessly with eggnog instead of the traditional eggs and heavy cream and layered with gingersnaps instead of lady fingers for that warm spice flavor that everyone is craving right now.

Prep time: 10 MinInactive time: 2 HourTotal time: 2 H & 10 M

Ingredients

• 1 cup non-alcoholic eggnog (regular, not light)
• 1/2 cup powdered sugar
• 1/2 tsp cream of tartar
• 1 cup mascarpone cheese (8 oz)
• 1 cup coffee, brewed and cooled
• 1/2 tsp Nature’s Flavors organic espresso flavor extract
• 2 tbsp rum, light or dark
• 2 tbsp unsweetened cocoa powder
• Gingersnap cookies, 10oz bag

Instructions

1. In a large bowl, cream mix together eggnog, sugar and cream of tartar on medium high for 3 minutes. Next, add mascarpone cheese and mix on high until soft peaks form, about 3-4 minutes.
2. In a separate small bowl, stir together coffee, espresso flavor extract and rum.
3. Gather cookies, coffee mixture and eggnog cream mixture for the assembly: First, dust bottom of trifle glass with 1 tbsp cocoa powder, using a sifter.
4. Working one at a time, quickly dip each cookie into the coffee mixture and layer on bottom, making two levels of cookies.
5. Spoon a third of the eggnog cream mixture on top, spreading to sides and add another double layer of dipped gingersnaps on top.
6. Repeat layering process and end with eggnog cream on top. For the pillowy, dotted look reserve some cream mixture and add to a plastic baggie with the corner snipped or use a piping bag with a Wilton #12 tip attached.
7. Chill in fridge at least 2 hours or until ready to serve, then dust top with remaining cocoa powder and shaved chocolate, if desired.

Notes

How long does homemade tiramisu last in fridge? This homemade tiramisu will safely keep in fridge for up to 5-6 days (provided that you used fresh, unopened eggnog and mascarpone cheese.)

Note: If you prefer to use lady fingers instead of gingersnaps, you may substitute.

Recommended Products:

Nature's Flavor organic espresso flavor extract

Gingersnap cookies

3-quart trifle dish glass

Nutrition Facts

Calories

196.72

Fat (grams)

14.2

Sat. Fat (grams)

8.81

Carbs (grams)

11.59

Fiber (grams)

0.5

Net carbs

11.08

Sugar (grams)

9.94

Protein (grams)

3.74

Sodium (milligrams)

34.46

Cholesterol (grams)

46.86

Nutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.

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https://www.inspirationapron.com/dessert/easy-christmas-tiramisu-trifle-dessert

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