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Eggnog Tiramisu Trifle

Rich and absolutely fabulous—my family's five-star dessert is simply an opulent presentation that is almost too good to eat. You'll relish every luscious bite.—Tonya Burkhard, Davis, Illinois

21 ServingsPrep: 1-1/2 hours Cook: 30 min. + chilling

Ingredients

12 egg yolks
1-2/3 cups sugar, divided
2-3/4 cups water, divided
1/4 cup dark rum
1/4 cup brandy
1/2 teaspoon ground nutmeg
4 cartons (8 ounces each) Mascarpone cheese
2 cups heavy whipping cream
2 teaspoons vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup coffee liqueur
1/3 cup instant espresso powder
70 crisp ladyfinger cookies

Directions

In a double boiler or metal bowl over simmering water, constantly
whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy
and nutmeg until mixture reaches 160° or is thick enough to coat
the back of a spoon, about 25 minutes. Remove from the heat;
gradually whisk in the cheese.
In a large bowl, beat cream until it begins to thicken. Add vanilla;
beat until stiff peaks form. Fold into mascarpone mixture.
Place chocolate chips in a food processor; cover and process until
finely chopped.
In a small saucepan, bring remaining water to a boil. Stir in the

2 of 2

Eggnog Tiramisu Trifle (continued)

Directions (continued)

coffee liqueur, espresso powder and remaining sugar until sugar is
completely dissolved. Dip 14 ladyfingers into mixture; arrange in a
single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture
over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat
layers four times. Cover and refrigerate overnight. Yield: 21
servings.

Nutrition Facts: 3/4 cup equals 554 calories, 34 g fat (18 g saturated fat), 231 mg cholesterol, 80 mg sodium, 49 g carbohydrate, trace fiber, 8 g protein.