This is how you can make tiramisu with Dutch eggnog and peaches in a very simple way. The creamy layers are rich and full of flavor, but not too fat due to the use of ricotta. And because of the eggnog and peach, it's a recipe that's great for the Holidays. And if you've got any leftovers? The next day, when the flavors are absorbed, the taste is even better!
Ready in just ten minutes and easy to prepare: this simple and quick tiramisu with Dutch eggnog and peaches is an ideal dessert. And that's why it's such a great recipe for the holidays.
For adults, because eggnog contains alcohol. And whenever there are children and/or pregnant women who attend dessert? Just omit the eggnog and sprinkle a little bit of extra peach syrup on the cake for taste. It will be great!
Why Dutch eggnog?
Why did I choose Dutch eggnog (eg advocaat) for this recipe? Because I developed this dessert especially for the holidays and somehow in my house Dutch eggnog is part of festivities.
When I was younger, my grandmother always served Advocaat. With whipped cream and a very beautiful small spoon. And I loved it. The creamy taste of the eggnog combined greatly with the whipped cream.
That I love Advocaat is probably a family gene because my father's grandfather got it for the first time at the age of 94 !! and after eating it he said to his daughter (my grandmother): "this vanilla pudding is really tasty, just fill me a whole plate." At our family, eggnog during the holidays was actually very normal.
Peaches at the holidays
When preparing this tiramisu with Dutch eggnog I use canned peaches. Now you may wonder why, but the simple reason is that it is not peach season. You can't purchase them at the moment around here. But that doesn't matter, because they are also delicious when canned. And we use the syrup to flavor the cookies.
For the cookies I choose macaroons. They absorb the syrup well and because they are made with almonds, they combine wonderfully with the peaches.
🥘 Ingredients
A full list of ingredients can be found at the end of this blog.
A full list of ingredients can be found at the bottom of this post in the recipe card.
- Macaroons - I used to take Frangipane cakes, but they're very difficult to obtain. And therefore I changed my recipe and choose macaroons nowadays. Because almonds and peaches are a delicious combination!
- Cream, ricotta, and honey - The combination of these three ingredients makes the creamy layer in this tiramisu. I did not opt for mascarpone cream because it makes the dessert very rich and full (also in calories). Ricotta is a bit lighter and tastes just as creamy. Do you prefer the traditional way? Use 1 cup of mascarpone instead of the ricotta
- Peaches - I use canned peaches with syrup. The peaches are sliced into small cubes, which give a sweet and fresh flavor to this dessert. The syrup is used to flavor and softens the macaroons.
- Dutch eggnog - This liqueur belongs to the holiday! And a great food combo. The creamy eggnog is a great combination with the macaroons. And that's the same for the sweet peaches. But Dutch eggnog, also known as advocaat, contains alcohol, so don't serve the dessert with this drink to children and pregnant women. Just omit the eggnog and add an extra spoon of syrup to the dessert.
🔪Instructions
The full recipe in easy steps can be found down below in the recipe card.
Step 1 - Slice the peaches. Take the peaches out of the syrup and slice in small cubes of about ¼ x ¼ inches (½ x ½ cm). Put the syrup in a separate bowl, you'll need it later on.
Step 2 - Prepare the ricotta honey cream
- Put the cream in a bowl. Make sure it's very cold because you can stiffen it more easily.
- Add the honey to the bowl.
- Also, spoon the ricotta into the bowl.
- Mix with a whisk or mixer until the cream mixture has got the thickness of Greek yogurt (about two minutes mixing).
Step 3 - Add the first layers to the glasses
- Crumble the macaroon into the glasses.
- Pour one tablespoon of syrup onto the cookies.
- Add the peach cubes and one tablespoon of eggnog.
- Spoon three tablespoons of ricotta cream on top.
Step 4 - Prepare the second layer
- Crumble another macaroon on top of the ricotta cream. Sprinkle one tablespoon peach syrup on the cookies.
- Divide the peach cubes on top.
- Spoon a tablespoon of eggnog on the peach cubes.
- Cover with ricotta cream. Add some cocoa and, when preparing for Easter, add a chocolate Easter egg. Store in the refrigerator until ready to eat.
But what's Advocaat anyway?
Dutch eggnog, advocaat, as we know it in the Netherlands, is made from egg yolks, brandy, sugar, and condensed milk. It's vicious and you have to wait a long time for it to slip out of your bottle.
That's why you don't drink it, but you eat it with a spoon (preferably with whipped cream ;-)). The story goes that Advocaat originally is a recipe from the Netherlands Antilles, that founds its way to the Netherlands via the VOC, and that originally avocados were mixed with brandy.
Because avocados were more difficult to obtain in the Netherlands, but there were more than enough eggs, these two ingredients were exchanged and from that moment we know this variant. Advocaat, avocado sounds like a story that could be true, although I can't imagine how it would taste with avocado as a basis. Maybe I'll have to try it sometime.
🥘 Other delicious recipes
Did you make this recipe? Tag #byandreajanssen via Instagram. I really enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Tiramisu with Dutch eggnog {and peaches}
Pas met de knoppen het aantal personen aan.
Ingredients
Tiramisu with Dutch eggnog
- 1 can peaches on juice 1 pound, 420 grams
- 12 macaroons
- 4 tablespoons honey
- 1 cup cream
- 1 cup ricotta
- ½ cup egg nog Dutch, advocaat
Garnish
- 4 chocolate eggs for decoration, optional
- 1 tablespoon cocoa for decoration
Instructions
- Cut the peaches into small cubes.
- Whisk the cream with the honey until it has the thickness of yogurt.
- Mix in the ricotta with the mixer.
- Crumble 1½ macaroon at the bottom of the glass.
- Sprinkle some peach juice over the cakes.
- Spread half of the peaches on the cake.
- Pour one tablespoon of eggnog per glass.
- And then add three tablespoons ricotta cream
- Crumble 1½ macaroon on top.
- Sprinkle one tablespoon of the peach juice of cookies.
- Spoon the rest of the peach on top.
- Top that with one tablespoon of eggnog and then with the ricotta cream.
- Garnish with the chocolate (egg) and the cocoa
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