Finger Tiramisu
Ingredients:
- 3 large eggs, separating whites and yolks
- 1/2 cup sugar
- 1 cup espresso or strong coffee
- 2 Tbsp. Rhum or Cognac or Brandy
- 8 oz. BelGioioso Mascarpone (pic 1)
- 1/8 cup freshly grated Valhorana dark chocolate or cocoa
- 20 ladyfingers - Savoyardi (pic 7) are best as they are drier and don't get too soggy.
Makes 10 Finger Tiramisu

Preparation:
1- Combine 3 egg yolks, 1 Tbsp. espresso, sugar and Rhum in large mixing bowl. (pic 2) Beat 2-3 minutes. If concerned about raw egg, place the bowl over a bain marie while beating the egg.
2- Add BelGioioso Mascarpone (3) and beat 3-5 minutes or until consistency is smooth (pic 4).
3- In another bowl, combine 3 egg whites and a pinch of sugar (pic 4). Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture (pic 5). Tip: Fold the 1/2 of egg white in first, and adjust accordingly. Lesser is better than too much egg white which causes the mixture to run :)
4- Pour rest of espresso into flat dish (pic 6), dip one side of each Ladyfinger (sugared side pic 7), and layer on bottom of dish. Keep the ladyfingers slightly separated if you want to serve them individually.
5- Spread 1/2 Mascarpone mixture and sprinkle with cocoa then continue with a second layer of ladyfingers and finish with a Mascarpone layer and chocolate sprinkle (pic 9,10).
6- Refrigerate at least 3-4 hour before serving, overnight is better.