For the Coffee & Holiday Soaking Syrup

• • 1 1/2 cups strong brewed coffee or espresso, cooled

• • 1/3–1/2 cup coffee liqueur, dark rum, Baileys, or brandy (optional but festive)

• • 2–3 tablespoons brown sugar (optional, to taste)

• • 1 teaspoon vanilla extract

• • 1/2 teaspoon ground cinnamon

• • Zest of 1 small orange (finely grated)

This mixture infuses the ladyfingers with warm Christmas notes of coffee, spice, and citrus.

For the Christmas Mascarpone Cream

• • 4 large egg yolks (or use an egg-free version—see Tips section)

• • 1/2 cup granulated sugar

• • 2 tablespoons icing sugar (optional, for extra smooth sweetness)

• • 1/4 cup liqueur of your choice (Baileys, amaretto, rum, or brandy) – or milk/cream for non-alcoholic

• • 450 g (about 16 oz) mascarpone cheese, chilled but soft enough to mix

• • 1 1/2 cups heavy whipping cream, very cold

• • 1 teaspoon vanilla extract

• • 1/2 teaspoon ground cinnamon

• • 1/4 teaspoon ground nutmeg

• • A pinch of salt

This spiced mascarpone cream is what turns the dessert into a Christmas tiramisu: silky, lightly spiced, and gently scented with citrus and liqueur.

For the Layers & Festive Finish

• • About 30–36 ladyfingers (savoiardi)

• • 2–3 tablespoons unsweetened cocoa powder, for dusting

• • 1–2 tablespoons grated dark chocolate or chocolate curls (optional)

• • Crushed candy canes, sugared cranberries, or pomegranate seeds (optional, for decoration)

• • A few mint leaves or rosemary sprigs (optional, for a “wreath” look)