Eggnog-Spiced Tiramisu
Prep Time
Cooking Mode
2 cups strongly brewed Winter Blend coffee, cooled to room temperature
1 ½ cup icing sugar
1 ½ cup mascarpone cheese
½ tsp vanilla extract
½ tsp rum extract
1 ½ tsp cinnamon, divided
¼ tsp allspice
Freshly grated nutmeg to taste
1 ½ cup 35% cream
24 Savioardi biscuits
1 tbsp Compliments cocoa powder
2 cups strongly brewed Winter Blend coffee, cooled to room temperature
1 ½ cup icing sugar
1 ½ cup mascarpone cheese
½ tsp vanilla extract
½ tsp rum extract
1 ½ tsp cinnamon, divided
¼ tsp allspice
Freshly grated nutmeg to taste
1 ½ cup 35% cream
24 Savioardi biscuits
1 tbsp Compliments cocoa powder
Directions
1Pour coffee into a shallow dish or bowl.
2Using a stand mixer fitted with the whisk, mix icing sugar with mascarpone, extracts, 1 tsp (5 mL) cinnamon, allspice and nutmeg on low speed until combined, 1 min. Increase speed to medium-high and continue whisking, scraping down sides halfway through, until mixture is very smooth, 2 to 3 mins. Scrape down the sides again, then add cream. Gradually increase speed to medium-high and continue mixing until mixture is thick and resembles frosting, about 2 mins. Set aside.
3Using half of the biscuits, quickly dip both sides of each biscuit into coffee, then arrange to fill the bottom of an oval 9-cup (2.25 L) volume baking dish. Break any biscuits to fit, if needed. Spoon over half of the mascarpone mixture, spreading evenly to cover biscuits. Repeat layering by dipping and arranging remaining biscuits, then spooning over remaining mascarpone mixture. Tightly cover the dish with plastic wrap, then refrigerate until tiramisu has set, at least 4 hrs and up to 2 days.
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