Belgioso Tiramisu



6 servings



3 lg. eggs
1/2 cup sugar
1 cup espresso
2 tbsp. Cognac or
8 oz. Belgioso Mascarpone cheese
1/8 cup cocoa powder
20 Lady Fingers, toasted


Combine 3 egg yolks, 1 tbsp. espresso, sugar and Cognac into a large bowl and beat 2-3 minutes. Add cheese 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 in cheese mixture.

Dip one side of each ladyfinger into remaining espresso and layer on bottom and sides of serving dish. Spread 1/2 of cheese mixture and sprinkle with cocoa. Layer ladyfingers and finish with cheese mixture and cocoa. Refrigerate at least one hour before serving.

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