Famous Tiramisu Dessert

3 large eggs, separating whites and yolks

1/2 cup sugar

1 cup espresso or strong coffee

2 Tbsp. Cognac or Brandy

8 oz. Mascarpone

1/8 cup cocoa

20 ladyfingers (toasted)

Combine 3 egg yolks, 1 Tbsp. espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes. Add BelGioioso Mascarpone and beat 3-5 minutes or until consistency is smooth.

In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Pour rest of espresso into flat dish, dip one side of each Ladyfinger, and layer on bottom of dish. Spread 1/2 Mascarpone mixture and sprinkle with cocoa. Layer ladyfingers and finish with a Mascarpone layer and cocoa. Sprinkle and refrigerate at least 1 hour before serving. Serves 6.

Chocolate Mascarpone Dessert Triangles

Original recipe yield: 18 triangles.
Prep Time:30 Minutes
Cook Time:20 Minutes
Ready In:50 Minutes
Servings:18 (change)

2 cups mascarpone cheese
1/3 cup cocoa powder
1 teaspoon vanilla extract
1/2 cup honey
3/4 cup chopped pecans
2 cups clarified butter
1 (16 oz) package phyllo dough

Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, beat together the mascarpone cheese, cocoa powder, vanilla extract and honey. Mix in pecans. Brush top of one sheet of phyllo dough with clarified butter, and fold in half lengthwise. Place two heaping tablespoons of the mascarpone cheese mixture in one corner of the folded phyllo sheet. Fold sheet over the filling, forming a triangle. Trim ragged edges. Repeat with remaining phyllo sheets. Place triangles seam side down on a medium baking sheet, brush with remaining butter, and bake in the preheated oven 20 minutes, or until golden brown.

Wow! Both these desserts sound wonderful. :stuck_out_tongue:


1 cup plain nonfat yogurt
2 tablespoons buttermilk

Line a strainer with a coffee filter and suspend it over a glass or ceramic bowl. Empty the yogurt into the strainer and place the bowl in the refrigerator to chill and drain for 3 to 4 hours.

Remove the yogurt cheese that remains in the strainer to a mixing bowl and stir in the buttermilk. Cover with plastic wrap and set aside at room temperature for 6 hours.

Mascarpone will keep for several days in the refrigerator.


Strawberry Mascarpone Tart

1 sheet frozen puff pastry, thawed
8 ounces mascarpone cheese, softened
1 cup sugar
1 tablespoon fresh lemon juice
1 cup (1/2 pint) whipping cream, whipped
Fresh strawberries, washed, stemmed and sliced

Preheat oven to 400 degrees. Line a 9-inch tart pan with removable bottom with the puff pastry sheet, trimming to fit. Place in oven and bake for 15 minutes, until puffed and golden brown. Remove from oven and deflate by placing a pie plate and can or other heavy item atop the crust. Set aside to cool.

Combine mascarpone, sugar and lemon juice in a medium bowl. Fold in whipped cream and spread over the cooled puff pastry crust. Refrigerate until ready to serve.

Just before serving, arrange sliced strawberries on top of mousse in decorative pattern.

Apple Lasagna

1 lb lasagna noodles
Olive oil
3/4 cup butter, divided
10 Granny Smith apples,
peeled, cored and thinly sliced
1/2 cup packed brown sugar
1/2 cup toasted, chopped almonds
1 Tbs plus 2 tsp ground cinnamon
3 lbs ricotta cheese
1 egg
1 Tbs vanilla
Dash of salt
1/2 cup granulated sugar, divided
1 cup mascarpone cheese
1/2 cup plain breadcrumbs

Preheat oven to 350 degrees F.

Cook lasagna noodles in a large pot of boiling, salted water, stirring often, according to package directions. Drain and toss with a touch of olive oil to prevent sticking. Meanwhile, in a large skillet, melt 1/2 cup butter over medium-high heat. Add apples, cover and cook 10 minutes, or until tender, stirring occasionally. Stir in brown sugar, almonds and cinnamon. Stir until brown sugar melts and mixture is bubbly, then remove from heat and set aside to cool. In a large bowl, combine ricotta, egg, vanilla, a dash of salt and 1/4 cup granulated sugar, and combine well. Fold in mascarpone until well combined. Set aside. Melt remaining butter. In small bowl, combine breadcrumbs, remaining granulated sugar and melted butter. Spread a very small amount of the apple mixture in bottom of a large baking dish, coated very well with cooking spray. Layer with lasagna noodles. Spread with half of ricotta cheese mixture, and layer with more lasagne. Spread with half of remaining apple mixture and layer with more lasagne. Repeat layers, finishing cheese mixture and apple mixture and ending with lasagne. Top with breadcrumb mixture. Bake for 45 minutes. Let stand 10 minutes before serving. Serve warm.

Start with one small container of marscarpone cheese
Add 1/2 cup sugar
Add 3 oz of cream cheese.
Blend til creamy, you may need to add more sugar, depending on your taste.

Two cans of peaches drained.

Take some of the cheese mixture and place into wine or champange glasses.
Place peaches on top of the mixture, then add more cheese filling on top of
the peaches.
This also works in a small baking dish but looks very pretty in glasses.