Friday, January 27, 2012

K-Cup Recipe: Green Mountain Spicy Eggnog Tiramisu

Okay, we want to be honest with you, after this past holiday season, we were left with a ton of extra Green Mountain Spicy Eggnog Keurig K-Cups (that's probably why they are $3.00 off per box at

While trying to figure out exactly what to do with our personal leftover stash of Green Mountain Spicy Eggnog Keurig K-Cups, we stumbled across something very interesting on Green Mountain's Blog ( - a recipe for Spicy Eggnog Tiramisu (using Green Mountain Spicy Eggnog Keurig K-Cups). Hopefully our friends at Green Mountain Coffee Roasters (GMCR) won't mind us sharing it with you.

Actually, the recipe seems to have originated from Amber at (who also has a recipe for Woodchuck Hard Cider Bread that we will be trying this weekend).

Without further adieu, here is Amber's solution for what to do with all of those leftover Green Mountain Spicy Eggnog Keurig K-Cups:

Spicy Eggnog Tiramisu
Serves 6-8

Ladyfingers are a traditional Italian cookie also known as Savoiardi. They are meant to be dunked or dipped, much like biscotti. They are also the traditional building blocks of Tiramisu. You can usually find ladyfingers at your local grocery store – I found mine at Trader Joe’s. You can also buy them at, which I have linked to below.

2 large eggs, separated
1/2 cup granulated sugar and 1/8 cup of granulated sugar, divided
4 oz mascarpone cheese (roughly half the container)
pinch of salt
6 tablespoons heavy whipping cream
2 tablespoons eggnog
8 oz Fair Trade Green Mountain Coffee Spicy Eggnog, room temperature
2 tablespoons marsala wine (Kahlua may be substituted)
20 ladyfinger cookies
2 tablespoons unsweetened cocoa powder
cacao nibs for garnish (optional)

This is a recipe where a hand mixer, rather than a stand mixer, is an asset. I highly recommend starting out with 3 medium bowls on your countertop, and your hand mixer at the ready. You will need to wash the hand mixer beaters after each step. You should also have your 9″ x 7″ serving dish ready to go.

Separate the egg whites from the egg yolks.

In a medium bowl, combine 1/2 cup granulated sugar and egg yolks, beating on medium speed until thick and pale, about 2-3 minutes. Beat in mascarpone until combined – do not overmix. 

Set aside.

Wash, rinse, and dry mixer beaters. 

Add egg whites to a second medium bowl, along with a pinch of salt. Beat until the eggs just hold soft peaks. Add the remaining 1/8 cup of sugar a little at a time until it is fully incorporated, then continue to beat the egg whites until they hold stiff peaks.

In a third medium bowl, beat cream and eggnog with cleaned beaters. Beat until the mixture holds soft peaks.

Fold cream into the mascarpone mixture gently and thoroughly, then fold in the whites and make sure they are gently, but fully incorporated as well.

In a shallow bowl (I used a pie plate), mix cooled coffee and marsala wine (or Kahlua). Dip one ladyfinger at a time into the coffee mixture, for about 3 seconds – then flip over onto its other side and do the same. Transfer the ladyfinger directly to the serving dish. Layer 10 ladyfingers on the bottom of the serving dish. You should have approximately 6 from top to bottom of the dish, and 4 along the side to fill in the empty space.

Spread half the creamy mascarpone mixture on top of the ladyfingers, making sure to level the cream out evenly. Repeat a second layer of coffee-dipped ladyfingers, then cover the second layer with the rest of the mascarpone mixture, making sure the topping is smooth and even.

Chill covered lightly with plastic wrap for at least 6 hours, but no more than 24.

Just before serving, sprinkle with cocoa powder and cacao nibs (if you choose to). You may substitute semi-sweet chocolate chips for the cacoa nibs if you like.

Serve to friends and family on fancy china, surrounded by sparkling Christmas lights, Christmas carols, and love.

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