Belgioioso Tiramisu Dessert - cooking recipe

Ingredients

3 large eggs, separated
1 cup brewed espresso or strong coffee, cooled, divided
1/2 cup sugar
2 tablespoons cognac or brandy
8 ounces BelGioioso Mascarpone cheese
2 tablespoons unsweetened cocoa powder
10 ladyfingers

Preparation

Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac into large bowl. Beat 2-3 minutes. Add BelGioioso Mascarpone and beat 3 to 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. (*If using egg substitute, skip step 2 and beat until fluffy.)
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.