4
2 ratings

BelGioioso’s Tiramisu

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Tiramisu

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.

Click here for more great back-of-the-box recipes.

 

10
Servings
186
Calories Per Serving

Notes

Recipe Courtesy of BelGioioso’s  Marscapone 

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings10
Calories Per Serving186
Total Fat10g16%
Sugar11gN/A
Saturated5g26%
Cholesterol105mg35%
Protein5g9%
Carbs18g6%
Vitamin A125µg14%
Vitamin B120.3µg4.5%
Vitamin D0.4µg0.1%
Vitamin E0.2mg1.1%
Vitamin K0.8µg0.9%
Calcium38mg4%
Fiber0.5g2%
Folate (food)14µgN/A
Folate equivalent (total)22µg5%
Folic acid4µgN/A
Iron0.9mg5%
Magnesium11mg3%
Monounsaturated3gN/A
Niacin (B3)0.3mg1.7%
Phosphorus82mg12%
Polyunsaturated0.8gN/A
Potassium93mg3%
Riboflavin (B2)0.2mg9.8%
Sodium121mg5%
Sugars, added10gN/A
Zinc0.5mg3.4%