Tiramisu Eggnog Trifle

READY IN: 1hr 10mins
SERVES: 16-18


  • 1 13
    cups sugar
  • 2
    tablespoons sugar
  • 14
  • 1
    teaspoon dark rum
  • 4
    tablespoons brandy
  • 12
    large egg yolks
  • 12
    teaspoon ground nutmeg
  • 4
    (8 ounce) containers mascarpone cheese
  • 2
    cups chilled whipping cream
  • 2
    teaspoons vanilla extract
  • 6 12
  • 7
    tablespoons Kahlua or 7 tablespoons other coffee liqueur
  • 2
    (6 1/4 ounce) boxes champagne biscuits (crisp lady finger cookies) or 60 boudoirs cookies (crisp lady finger cookies)
  • 1
    cup semi-sweet chocolate chips, finely ground in food processor
  • 8
    ounces bittersweet chocolate (not unsweetened) or 8 ounces semisweet chocolate, chopped
  • 40
    lemon leaves, wiped clean (or assorted camelia leaves)
  • gold dust* to paint the chocolate (optional)


  • Whisk 1-1/3 cups sugar, 1/4 cup water, 1/4 cup rum, 3 tablespoons brandy, yolks and nutmeg in metal bowl.
  • Set bowl over saucepan of simmering water(do not allow bottom of bowl to touch water).
  • Whisk constantly until mixture thickens and candy thermometer inserted into mixture registers 140F for 3 minutes, about 5 minutes total.
  • Remove bowl from over water.
  • Whisk mascarpone, 1 container at a time, into warm custard until blended.
  • Using electric mixer, beat whipping cream, vanilla, 1 tablespoon brandy and 1 teaspoon rum in large bowl until cream holds peaks.
  • Fold in mascarpone mixture.
  • Bring 1 cup water to simmer in small saucepan.
  • Remove from heat.
  • Add 2 tablespoons sugar and espresso powder; stir to dissolve.
  • Mix in liqueur.
  • 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.
  • Dip more biscuits and arrange over bottom of dish to cover.
  • Spoon 2 cups mascarpone mixture over biscuits; spread to cover.
  • Sprinkle 1/4 cup ground chocolate over, making chocolate visible at sides of dish.
  • Repeat with more biscuits dipped into espresso mixture, mascarpone mixture, and ground chocolate in 2 more layers each.
  • Cover with 1 more layer of dipped biscuits and enough mascarpone mixture to reach top of trifle dish.
  • Sprinkle remaining ground chocolate over, covering completely.
  • Cover and chill overnight.
  • Gently press stem end of largest chocolate leaves around edge of trifle.
  • Fill center with smaller leaves.(Can be made 8 hours ahead;chill).
  • *Biscuits or Bourdoirs are available in Italian markets, special foods stores, and some supermarkets.
  • Line large baking sheet with foil.
  • Melt chocolate in top of double boiler over simmering water, stirring until smooth and instant-read thermometer inserted into chocolate registers 115°F
  • Brush chocolate over veined side (underside) of 1 leaf, coating thickly and completely.
  • Arrange chocolate side up on prepared baking sheet.
  • Repeat with remaining leaves and chocolate, rewarming chocolate if necessary to maintain 115°F temperature.
  • Chill leaves until firm, about 45 minutes.
  • Starting at stem end, carefully pull back green leaf, releasing chocolate leaf; return leaves to same baking sheet.
  • (Can be made 2 days ahead. Cover and keep chilled.)
  • Using small artist brush, carefully brush some leaves with gold dust, if desired.
  • *Available at cake and candy supply stores.