For those of you who have been following my photography for a while now, the picture that I’m sharing today might look familiar, and that’s because I’ve posted it before. Today I made Tiramisu, and I’ve already taken photos of my Tiramisu escapades several times before, so while my current batch is cooling down in the fridge, I thought I’d share the recipe I use (which you can find on the BelGioioso Mascarpone container) so you all may make your own.
6 large eggs (or pasteurized egg substitute)
2 cups espresso or strong coffee, cooled (I made 6 cups)
1 cup sugar
1/4 cognac or brandy
16 oz. BelGioioso Mascarpone cheese
1/4 cup cocoa
20 ladyfingers (I think I used like 40? I get mine from a local foreign imports store)
1. Combine 6 egg yolks, 2 tbsp espresso, 1 cup sugar, and cognac/brandy into large bowl. Beat 2-3 minutes. Add Mascarpone and beat 3-5 minutes until smooth.
2. In another bowl, combine 6 egg whites and 1/4 teaspoon sugar. Beat until stiff peaks form and mixture doesn’t move. Gently fold into Mascarpone mixture. (If using egg substitute, skip this step and beat until fluffy.)
3. Quickly dip each ladyfinger into remaining espresso and layer on bottom of 9×13 pan/serving dish. Spread half mixture of Mascarpone over ladyfingers, repeat. Dust with cocoa powder and refrigerate for at least 3 hours before serving. Serves 12.