Recipe courtesy of Allison Hooper


  • Level: Easy
  • Total: 2 hr 25 min
  • Prep: 25 min
  • Inactive: 2 hr
  • Yield: 12 to 16 servings
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6 large eggs

1/2 cup sugar

Two 8-ounce containers Vermont Butter and Cheese Creamery Mascarpone

Two 8-ounce containers Vermont Butter and Cheese Creamery Mascarpone 

1 tablespoon dark rum

1 teaspoon vanilla extract

36 packaged crisp ladyfingers ("boudoirs")

4 cups strong coffee, chilled

6 tablespoons coffee liqueur, such as Kahlua

Dark chocolate curls or cocoa powder, for garnish


  1. 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.
  2. 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.) 
  3. To serve, cut the tiramisu into individual square servings and garnish with chocolate curls or cocoa powder.  

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