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Eggnog Tiramisu Trifle

 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


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 cup coffee liqueur
  • 1/3 cup instant espresso powder
  • 70 crisp ladyfinger cookies


  • 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

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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.
Nutritional 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.