Tiramisu Dessert


May 9, 2016

  • Yields: 4 Servings


1Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac into large bowl. Beat 2-3 minutes. Add BelGioioso Mascarpone and beat 3-5 minutes until smooth.

2In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip step 2 and beat until fluffy.)

3Quickly dip each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 1 hour before serving.


3 large eggs (*or pasteurized egg substitute)

1 cup espresso or strong coffee, cooled

1/2 cup sugar

2 Tbsp. cognac or brandy

8 oz. BelGioioso Mascarpone

2 Tbsp. cocoa

10 ladyfingers


0 Reviews

All fields and a star-rating are required to submit a review.