Recipe courtesy of Allison Hooper, Vermont Butter and Creamery, Websterville, Vermont
Show: The Big Cheese Episode: Italiano

Photo: Tiramisu

TOTAL TIME: 2 hr 25 min
Prep: 25 min
Inactive Prep: 2 hr
Cook: --
YIELD: 12 to 16 servings


  • 6 large eggs
  • 1/2 cup sugar
  • Two 8-ounce containers Vermont Butter and Cheese Creamery Mascarpone
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
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Separate the eggs, placing the yolks and whites into separate large bowls. Add the sugar to the yolks and beat with a mixer until pale, thick and creamy. Add the mascarpone, rum and vanilla, and continue to beat until fluffy. Carefully wash the beaters before whisking the egg whites until stiff. Fold into the mascarpone mixture.

Have a 9-by-13-inch baking pan or glass trifle bowl ready. Arrange a single layer of ladyfingers on the bottom of the serving dish. Mix the coffee and coffee liqueur in a small pitcher and gently drizzle over the layer of ladyfingers until they are soaked but not saturated. Spoon half of the mascarpone mixture over the ladyfingers. Repeat the process with another layer of ladyfingers and coffee mixture, topped off with the remaining mascarpone mixture. Cover and refrigerate until firm, at least 2 hours. (This recipe can be made one day in advance.)

To serve, cut the tiramisu into individual square servings and garnish with chocolate curls or cocoa powder.

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.



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