Eggnog Tiramisu Shooters Eggnog Tiramisu Shooters

Author: Canadian Living

Eggnog-esque custard meets ladyfingers and cream in this pint-size dessert.  Sprinkle shooters with cinnamon for added flair.

  • Portion size 12 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009



In saucepan, whisk together sugar, cornstarch, cinnamon and nutmeg; whisk in milk. Bring to simmer over medium heat, stirring constantly.

In bowl, whisk egg yolks; gradually stir in half of the hot milk mixture. Return to pan; cook over medium-low heat, stirring constantly, until mixture thickly coats back of spoon, about 5 minutes.

Strain into clean bowl. Whisk in 2 tbsp (25 mL) of the bourbon and butter. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Toss ladyfingers with remaining bourbon; set aside.

In bowl, whip cream with icing sugar; set aside.

In each of 12 small (2 oz/60 mL) glasses or mini (3 oz/90 mL) ramekins, layer heaping 1 tbsp (15 mL) of the ladyfingers, 3 tbsp (45 mL) of the custard and dollop of the whipped cream.

Nutritional facts Per serving: about

  • Sodium 33 mg
  • Protein 3 g
  • Calories 122.0
  • Total fat 6 g
  • Potassium 75 mg
  • Cholesterol 92 mg
  • Saturated fat 3 g
  • Total carbohydrate 14 g


  • Iron 3.0
  • Folate 6.0
  • Calcium 6.0
  • Vitamin A 8.0
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Eggnog Tiramisu Shooters