Eggnog Tiramisu:

The Coffee Shop Executive Chef Luis Gonzalez helped us put a new twist to an old tradition with an egg nog tiramisu recipe that's sure to tempt every palate this holiday season. The Coffee Shop is located at 29 Union Square West. at 16th or you can call 212-243-7969.

Eggnog Tiramisu recipe below...

Eggnog Tiramisu:

Due to the preparation it is best to have them prepared the day before.

Makes 8-10 portions

For spiced cream:

¾ cups sugar

¾ cups water

1 ½ oz dark rum

1 oz brandy

6 egg yolks

1 cup mascarpone cheese

1 cup sour cream

¼ tsp nutmeg

¼ tsp ground cinnamon

¼ tsp ground clove

1 cup whipping cream

1 tsp vanilla extract

Lady fingers 2 / 7oz packages

***Combine spices and measure only ¼ tsp of mix for this recipe.***

*Combine sugar, water, rum, brandy, egg yolks, and ¼ tsp of spice mixture in a stainless steel bowl. Over simmering water wisk vigorously until mixture thickens and volume almost doubles approximately 4 minutes. Remove from double boiler, in two stages wisk in ½ the sour cream and ½ the mascarpone until completely incorporated.

*Whip cream, vanilla extract to stiff peaks and gently fold into mixture.

*Refrigerate for 1 hour

*Brew 2 cup of very strong coffee, combine with ½ cup sugar that has been dissolved with ½ cup boiling water.

Submerge 1 biscuit in espresso mixture, turning to coat twice; shake excess liquid back into pan. Place dipped biscuit, sugared side facing out, around bottom side of 14-cup trifle dish, pressing against side of dish (biscuit may break). Repeat with enough biscuits to go around bottom sides of dish once. Dip more biscuits and arrange over bottom of dish to cover.

Spoon mascarpone mixture over biscuits, spread to cover, repeat with more biscuits dipped into espresso mixture, mascarpone mixture, creating 2 more layers each. Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of the dish or mold. Sprinkle chocolate powder over the top, covering completely. Cover and chill overnight.