This easy recipe has layers of a light and airy eggnog mousse, classic shortbread and whipped cream. Perfect for the holidays!
You'll need a few ingredients to make this easy recipe, so round them up and let's get started!
Mix eggnog and cornstarch. Heat over medium heat, whisking constantly. Allow to thicken, then cool and stir regularly to avoid lumpiness.
Add 2 tablespoons of eggnog to a small bowl and sprinkle in gelatin. Microwave until melted, then whisk into warm cornstarch mixture.
Add the cream cheese, sugar and nutmeg to a large mixing bowl and beat until well combined and smooth.
Add the cooled eggnog mixture and nutmeg to the cream cheese mixture and mix until well combined. Set aside.
Add the whipping cream and the powdered sugar to a large mixing bowl and whip on high speed until stiff peaks form.
Fold the whipped cream into the eggnog mixture in 2-3 parts, gently folding until well combined.
Line the pan with parchment. Dip cookies in eggnog and milk for 3-4 seconds each, creating a single layer of dipped shortbread on the bottom of the pan.
Spread half of the eggnog mousse on the cookie layer, then another layer of dipped shortbread and the remaining eggnog mousse. Refrigerate until firm.
Place the cake on a platter. In a mixer, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Pipe a border around the cake.
Sprinkle the top of the cake with ground nutmeg. Then store cake in refrigerator until ready to serve.