Eggnog Tiramisu Cups (Mini Christmas Tiramisu Dessert)

This Christmas Tiramisu is a creamy, no-bake dessert built for holiday gatherings. Eggnog Tiramisu Cups layer espresso-dipped ladyfingers with whipped mascarpone cream blended with full-fat eggnog and a touch of nutmeg. Each cup delivers the texture of a classic tiramisu with the festive flavor of a cozy glass of eggnog.

If you’re looking for a simple Eggnog Recipe that feels a little more special, these Mini Eggnog desserts check every box. They’re quick to assemble, chill beautifully overnight, and come ready to serve without slicing. Guests take one, spoon into it, and find rich layers of coffee, cream, and holiday spice.

You’ll learn how to balance the mascarpone and eggnog ratio so the layers hold their shape and taste light, not cloying. I’ll also walk you through how long to dip the ladyfingers, how to layer without mess, and how to adjust the flavor depending on your audience.

Why This Tiramisu Recipe Works for the Holidays

This isn’t just mascarpone cream with some eggnog mixed in. The 1:1 ratio of heavy cream and eggnog allows the filling to whip up thick and silky. Once combined with softened mascarpone and a little sugar, it stays creamy but structured.

I always whip the heavy cream first. That step gives volume and helps the filling hold shape once chilled. It’s important to use cold cream and full-fat eggnog here. Anything low-fat risks breaking the mixture or making it runny.

Each layer builds cleanly when the ladyfingers are dipped for just 1 to 2 seconds. Enough to soften them, not enough to dissolve them. I prefer strong brewed espresso, but dark roast coffee works too. For grown-up flavor, I’ll stir in a bit of dark rum.

You can make a boozy batch and a kid-friendly one without extra steps, just skip the alcohol in half the coffee.

The Key Ingredient Is the Eggnog

This dessert depends entirely on the flavor and consistency of your eggnog. Full-fat eggnog whips into the mascarpone without splitting. It also gives the cream a smooth finish and distinct holiday warmth.

I’ve tested this with homemade and store-bought versions. As long as it tastes rich and isn’t watery, it works. Avoid low-fat or ultra-pasteurized types that tend to separate. You’ll know it’s right if the cream mixture looks glossy and spoons cleanly.

If you don’t have eggnog, heavy cream and a little whole milk with extra nutmeg and vanilla can stand in. But it won’t have the same depth or holiday feel.

If you enjoy creamy Christmas desserts like Eggnog Snickerdoodles, you’ll notice that eggnog behaves differently in each one. Here, it gives flavor and structure.

Ingredient Notes and Substitutions

Mascarpone is key. It gives the filling its soft, rich body without tasting heavy. Cream cheese won’t work the same way—it’s denser and tangier.

I use Savoiardi-style ladyfingers because they soak up just the right amount of liquid. Softer cake-style versions fall apart too fast.

If you’re making this ahead of time, use White Chocolate Cranberry Tiramisu Cups as a comparison. Both recipes chill well, but the eggnog version holds its flavor best within the first 48 hours.

Visual Cues to Watch for During Each Step

The cream should be thick but still easy to spoon. After folding, it should hold soft peaks and look pale and fluffy. You’ll notice a glossy surface and rich texture, almost like lightly whipped pudding.

The ladyfingers will darken slightly when dipped in the coffee but still keep their shape. If they break or crumble, they’ve been soaked too long.

Each cup should have clean, distinct layers. I use a piping bag or spoon carefully from the edge inward. The cream layer should reach just under the rim so there’s room for topping.

How to Tell It’s Ready to Serve

Check the texture after chilling. If the cream has set and the ladyfingers hold together when scooped, they’re ready.

Underdone cups feel loose or overly soft. Overchilled ones can feel stiff, but a quick rest at room temperature for 10 minutes solves that.

Lightly dust the top with cocoa and a touch of nutmeg before adding whipped cream. That balance of bitter, sweet, and spice brings it all together.

Common Mistakes and Quick Fixes

If the cream is too runny, check the eggnog type. A low-fat blend won’t whip right.

If the cups taste flat, try a pinch more nutmeg or a few drops of vanilla. Both add depth fast.

Over-dipped ladyfingers will turn soggy. Use a shallow bowl for dipping and work in small batches.

Too sweet? Reduce the sugar slightly next time. Eggnog brings natural sweetness.

Simple Ways to Vary the Flavor

Add 1 tablespoon maple syrup to the cream mixture for a cozier finish.

Swap the rum for bourbon or omit alcohol entirely for a more family-friendly version.

Dust with cinnamon-sugar instead of cocoa for a warmer bite.

Top with crushed gingersnaps or mini chocolate curls for texture.

For a dramatic Christmas twist, try layering with cranberry sauce like I do in my Red Velvet Tiramisu Cups.

How to Store Eggnog Tiramisu Cups

Refrigerate them covered for up to 3 days. I keep them in small glass jars with lids if I know we’ll be eating them one at a time.

You can freeze them, but the texture changes. The cream layer becomes more solid. If you do freeze, let them thaw overnight in the fridge.

These are best served chilled. No need to reheat just garnish and go.

Helpful Tips from My Kitchen

Always whip the cream first, then fold into the mascarpone. This prevents overmixing.

Use a glass cup or jar so the layers are visible. It makes a stronger presentation.

Let the cups rest at room temp for 10 minutes before serving to soften the texture.

Keep the cocoa dusting light too much will overpower the eggnog flavor.

A sprinkle of cinnamon adds color and balances the sweetness.

Serving Ideas for Eggnog Tiramisu

Serve after dinner in glass espresso cups.

Add them to a Christmas dessert board with cookies and fudge.

Top with a gingerbread cookie and serve as a plated dessert.

Offer with warm coffee or mulled wine.

Stack in mini jars for edible gifts.

Save and Share This Recipe

Save these Eggnog Tiramisu Cups to your holiday dessert board so you don’t lose them later. They’ve quickly become a staple in my December lineup.

If you try a variation or have a question while making them, I’d love to hear it in the comments.

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