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Tiramisu Eggnog

Tiramisu Eggnog

We’re a week away from Christmas and the holiday craziness is in full swing. So, perhaps it’s time to pull back and enjoy a creamy, rich libation. And it’s hard to imagine the holidays without eggnog.

I love eggnog. When late October hits I start scanning the markets for the first cartons to appear. I’ve got numerous recipes for making eggnog from scratch and I’ve tried several versions, all quite good. But the thought of drinking raw eggs, “cooked” in liquor has always given me pause. I’m not squeamish – I love a real Caesar dressing made with fresh egg yolks, I like my steaks rare and I eat sushi whenever Emily is in town. (The Engineer, not so much!) But I also worry about friends and family with possible health issues consuming raw eggs. Plus, not everyone is open-minded about this notion.

I’ve scoured recipes looking for options using cooked egg yolks as a base for eggnog. In reading through volumes of recipes I noticed the similarity of the base used for eggnog and the one I use for tiramisu. So I wondered, could eggnog be made with a tiramisu base. If so, would it have the depth that comes from sweet Marsala wine, dark rum and bittersweet chocolate? The answer I found was yes! And what a luscious holiday beverage it is – a cross between eggnog, hot chocolate with the decadence of tiramisu.

Tiramisu Eggnog starts with most of the same basic ingredients found in the custard used for tiramisu, which is actually a sabayon or zabaglione sauce. Like a traditional eggnog whipped cream is added along with half and half. Then it’s transformed into a decadent beverage with the addition of espresso and dark chocolate before topping it off with a good dark rum. It’s dessert in a glass!

Light a fire, pour yourself and someone special a cup of Tiramisu Eggnog and take a little time to savor the holiday spirit!

Tiramisu Eggnog

7 extra large egg yolks

½ cup granulated sugar

1/3 cup sweet Marsala wine

1 cup heavy cream, divided after whipping

¼ cup powdered sugar

½ teaspoon vanilla extract

1 cup half and half, plus extra if you want a bit lighter beverage

1/2 cup espresso or dark roast coffee

½ cup dark or bittersweet chocolate, (2 ounces by weight) finely chopped plus extra for garnish

1/2 cup dark rum or to taste

In the top of a double boiler combine the egg yolks with the granulated sugar, whisking together.

Add the Marsala wine, whisk into the eggs and cook over medium heat, stirring frequently to prevent the eggs from scrambling.

Continue cooking until the egg mixture doubles in volume and becomes thick. Remove the sauce from the heat and allow the egg mixture to cool completely.

Mix the whipping cream with the powdered sugar and beat until the cream has soft peaks. Add the vanilla extract and continue beating until stiff peaks form. Measure out one cup of the whipped cream and reserve the remaining cream for garnish.

Combine the espresso and the bittersweet chocolate and warm over low heat just until the chocolate has melted. (You can also warm the mixture on low in the microwave for a minute or two.) Cool completely.

In a large bowl or measuring cup whisk together the cooled egg base with the half and half plus the cooled melted chocolate and espresso. Gently blend in one cup whipped cream (measured after the cream has been whipped.)

Add ½ cup dark rum or to taste. Chill thoroughly.

Serve with a dollop of the remaining whipped cream and a sprinkling of dark chocolate.



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