Tiramisu with BelGioioso Mascarpone | culture: the word on cheese
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Tiramisu with BelGioioso Mascarpone

Tiramisu with BelGioioso Mascarpone

This traditional Italian dessert balances the rich sweetness of mascarpone with the slightly bitter depth of cocoa and espresso.


  • 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 BelGioioso Mascarpone
  • 2 tablespoons cocoa
  • 10 ladyfingers


  • Combine 3 egg yolks, 1 tablespoon 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.
  • 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.


*If using egg substitute, skip step 2 and beat until fluffy.

BelGioioso Cheese

BelGioioso Cheese is a family-owned and operated company specializing in artisan Italian cheesemaking. Using fresh Wisconsin milk, Master Cheesemakers hand-craft a full line of exceptional cheeses guided by a commitment to quality and a respect for tradition. At BelGioioso, every cheese is a specialty. Their award-winning cheeses include American Grana, Mascarpone, and CreamyGorg among many others.