Eggnog Tiramisu

1: In a mixing bowl, whip the heavy whipping cream until soft peaks form.

2: In another bowl, whisk together the egg yolks and powdered sugar until smooth.

3: Fold the mascarpone and eggnog into the egg yolk mixture until fully combined.

4: Gently fold the whipped cream into the mascarpone mixture until well blended.

5: In a separate bowl, mix the espresso with water and eggnog.

6: Dip ladyfingers into the espresso mixture briefly and layer them in a dish.

7: Spread a layer of the cream mixture on top of the ladyfingers.

8: Repeat the layers until all ingredients are used, ending with the cream mixture on top.

9: Refrigerate for at least 4 hours before serving to allow the flavors to meld.