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Eggnog tiramisu

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Eggnog tiramisu

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The eggnog tiramisu with quark and mascarpone is a super tasty Easter dessert for adults. It’s also prepared in a flash. Simply sophisticated!


500 g mascarpone (80% fat in dry matter)

250 g low-fat quark

140 g raw cane sugar

1 pack of vanilla sugar (8 g each)

250 ml cream (30% fat)

1 pack of cream stiffener (8 g each)

150 ml eggnog

100 ml strong coffee

200 g ladyfingers

1 tbsp baking cocoa

meringue if desired (optional)


1. For the tiramisu with eggnog, chill a baking dish with a high edge (approx. 25 x 20 cm).  Mix the mascarpone and quark with the raw cane sugar and the vanilla sugar in a food processor or with a hand mixer. Add the cream and cream stabilizer, beat for 2-3 minutes until creamy and stir in the egg liqueur.

2. Mix the remaining raw cane sugar with hot coffee. Place the ladyfingers in the baking dish and drizzle with half of the coffee. Spread 1/3 of the cream on top and smooth it out.

3. Drizzle with more egg liqueur, place the remaining ladyfingers on top, soak with the remaining coffee and smooth 1/3 of the cream on top. Fill the last 1/3 of the cream into a piping bag with a perforated nozzle and pipe dots onto the tiramisu.

4. Drizzle the remaining egg liqueur over the tiramisu, cover with foil and leave to infuse in the fridge for at least 2 hours (preferably overnight).

5. Dust the tiramisu with cocoa, cut into pieces and serve garnished with meringue if desired. Enjoy the eggnog tiramisu!

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