Make Eggnog Mousse

1. Add 2 tablespoons of eggnog to a small bowl and set aside.
2. Add another 2 tablespoons of eggnog to another small bowl. Add the cornstarch and let it dissolve. Add the eggnog/cornstarch mixture and the remaining ½ cup of eggnog to a saucepan and heat over medium heat, whisking constantly, until the eggnog begins to thicken. Do not boil. Remove from heat and allow to cool. Stir regularly so that it doesn’t get lumpy.
3. Sprinkle gelatin over the other small bowl of eggnog that was set aside before and let it sit for about 5 minutes. Heat the gelatin in 10 second increments in the microwave, stirring between, until it’s melted and smooth. Whisk the gelatin mixture into the warm eggnog/cornstarch mixture until smooth. The mixture will thin out a little bit. Continue to let it cool until it’s a little warmer than room temperature.
4. When the eggnog mixture has cooled, add the cream cheese, sugar and nutmeg to a large mixing bowl and beat until well combined and smooth.
5. Add the cooled eggnog mixture and nutmeg to the cream cheese mixture and mix until well combined. Set aside.
6. Add the whipping cream and the powdered sugar to a large mixing bowl and whip on high speed until stiff peaks form.
7. Fold the whipped cream into the eggnog mixture in 2-3 parts, gently folding until well combined.

Layer Together

1. Prepare a 9-inch springform pan by lining the sides with parchment paper that sticks about an inch above the sides of the pan. You can also place a cardboard cake circle in the bottom, if you’d like to be able to remove the cake from the bottom of the pan easily later.
2. In a small bowl, combine the additional 6 tablespoons of eggnog and the 6 tablespoons of milk.
3. Add a single layer of shortbread to the bottom of the pan. Before you add the shortbread to the pan, dip each cookie into the eggnog and milk mixture and hold it there for 3-4 seconds before adding it to the pan.
4. Add half of the eggnog/cream cheese mixture to the top of the cookie layer and spread into an even layer.
5. Repeat another layer of shortbread and then the remaining eggnog/cream cheese mixture.
6. Place cake in the fridge for 5-6 hours or until firm.
7. When chilled and firm, gently remove the sides of the springform pan and peel the parchment paper off. Place the cake on a serving platter and touch up any areas that need it with an offset spatula.
8. Make the whipped cream topping. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
9. Use the whipped cream to pipe a border around the cake. I used Ateco tip 847. Add ground nutmeg, if desired.
10. Store cake in refrigerator until ready to serve. It’s best stored well covered or in an air-tight container. Best if eaten within 3-4 days.