On the side of practically every tub of mascarpone sold this side of Italy, there is a recipe for tiramisu, the no-bake Italian dessert that literally means “pick me up.” BelGioioso’s website features creative ways to use mascarpone, from mac and cheese to rice balls, but it’s their award-winning recipe for tiramisu that gets the back-of-the-box, or in this instance, back-of-the-tub, treatment.
Recipe Courtesy of BelGioioso’s Marscapone
- 3 large eggs (*or pasteurized egg substitute)
- 1 Cup espresso or strong coffee, cooled
- 1/2 Cup sugar
- 2 Tablespoons cognac or brandy
- 8 Ounces mascarpone, such as BelGioioso Mascarpone
- 2 Tablespoons cocoa
- 10 ladyfingers
Combine 3 egg yolks, 1tablespoon espresso, sugar, and cognac into large bowl. Beat 2–3 minutes. Add BelGioioso Mascarpone and beat 3–5 minutes until smooth.
In 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.)
Quickly 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.