Eggnog Gingerbread Tiramisu Mugs

f you love eggnog, you’re going to fall head over heels for these mini Eggnog Gingerbread Tiramisu Mugs! Creamy, rich, and full of festive holiday flavors, they’re the perfect dessert to bring holiday magic to your table. Layers of fluffy eggnog mascarpone cream and coffee-dipped gingerbread cookies come together in cute little mugs for a show-stopping treat.

Ingredients for 4 mugs

• 2 cups heavy cream, divided
• 3 large egg yolks
• 1 cup plus 8 tablespoons powdered sugar, divided
• 2.5 cups mascarpone cheese
• ½ cup eggnog, divided
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 12 gingerbread cookies
• ½ cup brewed espresso (1-2 teaspoons instant espresso powder + ½ cup hot water), cooled
• cocoa powder, for dusting
• Mini gingerbread cookie, for serving

Preparation

1. In a large bowl, whip 1 cup of the heavy cream until soft peaks form, 3-4 minutes. Set aside.
2. In another large bowl, beat the egg yolks and 1 cup plus 5 tablespoons of the powdered sugar for 3-4 minutes, until light and creamy. Add the mascarpone, ¼ cup of the eggnog, and the cinnamon and nutmeg. Beat until smooth. Gently fold in the whipped cream. Set aside.
3. Combine the brewed espresso and remaining ¼ cup eggnog in a small bowl.
4. Spoon or pipe a layer of the mascarpone cream mixture into the bottom of each of 4 mugs. Quickly dip the gingerbread cookies in the espresso mixture, then layer them over the cream. Top with another layer of cream, and repeat until mugs are filled, ending with a layer of cream.
5. Whip the remaining 1 cup heavy cream with the remaining 3 tablespoons powdered sugar until soft peaks form. Pipe or spoon over the tiramisu layers, then cover and chill for at least 4 hours, or until firm and set, with layers that hold their shape when scooped or cut into.
6. Dust with cocoa powder, and garnish with mini gingerbread cookies.
7. Enjoy!