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Nutrition Facts
Serving Size 149 g
(Approx. 24 Servings)
Amount Per Serving
Calories 390 Calories From Fat 270
% Daily Value*
Total Fat 30 g 46%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 185 mg 62%
Sodium 40 mg 2%
Total Carbohydrate 27 g 9%
Dietary Fiber 0 g 0%
Sugars 22 g
Protein 6 g
Vitamin A 20% Iron 2%
Vitamin C 0% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.


Prep Time
45 minutes
Cook Time
Total Time
45 minutes
24  People


Recipe makes 24 Servings

2 1/2 cup(s) H-E-B Heavy Whipping Cream
1/4 cup(s) H-E-B Powdered Sugar
1 1/2 Tsp vanilla extract, divided use
16 Oz BelGioioso Mascarpone Cheese
16 Oz BelGioioso Tiramisu Mascarpone Cheese
12 large eggs, yolks only
1 2/3 cup(s) granulated sugar
5 cup(s) H-E-B House Blend Coffee, brewed and chilled
1 1/2 packages of Alessi Biscotti Savoiardi Lady Fingers
1/4 cup(s) H-E-B Baker's Scoop Cocoa Powder
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In a mixing bowl or in the bowl of a stand mixer, combine whipping cream, powdered sugar and 1 teaspoon vanilla.
Whip 3 minutes or until stiff peaks form. Set aside.
In a medium size bowl, combine both types of mascarpone cheeses, egg yolks and granulated sugar. Mix about 3 minutes or until well combined. Set aside.
Pour chilled coffee and remaining vanilla in a large, deep dish.
Place each lady finger, one at a time, in coffee for a second or two on each side, or until coffee has been absorbed and lady finger feels like a sponge.
Place a single layer of coffee soaked lady fingers in a 9 x 13-inch baking dish.
Add about a 1/2 inch thick layer of mascarpone mixture.
Repeat with an additional layer of coffee soaked lady fingers. Discard any remaining coffee.
Spread remaining mascarpone mixture over lady fingers.
Pour whipped cream over the top and smooth out with a rubber spatula.
Sprinkle with cocoa powder. Refrigerate an hour before serving.


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