Can I make it without egg yolks?

Yes. You can skip the yolks and simply mix mascarpone, whipped cream, and powdered sugar together. It’s still rich and creamy.

What can I use instead of eggnog?

Milk, cream, or even almond milk works well. The flavor will be milder but still delicious.

Make it up to 24 hours ahead. In fact, the flavors blend beautifully overnight, making it even more delicious.

A no-bake, make-ahead festive dessert blending classic tiramisu with holiday flavors using gingerbread cookies, mascarpone, eggnog, and cocoa.

Scale

2 cups cold heavy cream (whipped to stiff peaks)

3 egg yolks (or pasteurized, or skip if needed)

1 ¼ cups powdered sugar

2 ¼ cups mascarpone cheese (or cream cheese as a tangy substitute)

½ cup eggnog (or milk/cream as alternatives)

36–45 gingerbread cookies (store-bought or homemade)

½ cup hot coffee (or decaf, cocoa, or chai for non-coffee option)

1 teaspoon rum extract (or 2–3 tbsp dark rum/liqueur for adults)

Topping: Cocoa powder + crushed gingerbread cookies

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1. Whip cold heavy cream until stiff peaks form; set aside.

2. Whisk egg yolks with powdered sugar until pale and smooth.

3. Add mascarpone to yolk-sugar mix and beat until creamy.

4. Fold in whipped cream until no streaks remain.

5. In a shallow bowl, mix hot coffee, rum extract, and eggnog.

6. Dip each gingerbread cookie briefly in liquid mixture; line bottom of a 9×9 dish.

7. Spread a layer of mascarpone filling.

8. Repeat with layers of dipped cookies and filling, finishing with cream on top.

9. Sift cocoa powder and sprinkle crushed cookies.

10. Chill for at least 1.5 hours or overnight before serving.

Can skip egg yolks if preferred.

Eggnog can be replaced with milk or cream.

Best made a day ahead for deeper flavor.

Store covered in the fridge up to 3 days.

Freeze slices up to 1 month; thaw overnight in fridge.

Use soft homemade cookies for best texture.

Hot cocoa or chai tea can replace coffee.