Egg Nog Tiramisu Torte


  • 1-1/2 cups crushed chocolate almond biscotti
  • 1/2 cup Darigold Butter, melted
  • 2 teaspoons instant coffee powder
  • 16 ounces mascarpone or cream cheese, softened
  • 1 cup Darigold Egg Nog
  • 1 package (3 oz.) instant vanilla pudding mix
  • 2 cups Darigold Whipping Cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • Bittersweet chocolate curls
  • Sliced almonds


Combine biscotti, butter and coffee powder; mix well. Press evenly into bottom of 9-inch spring form pan. Chill until firm. In medium mixing bowl, beat cheese until fluffy; gradually beat in eggnog and pudding mix. Spoon over biscotti crust. Refrigerate several hours or overnight. Remove rim from pan; place torte on serving plate (do not remove bottom of pan). In small mixing bowl, combine whipping cream, powdered sugar and vanilla; beat until thickened. Spread evenly over top of torte. Decorate with chocolate curls and almonds. Refrigerate until ready to serve.


Makes 12 servings.