Dessert Recipes



6 extra-large egg yolks, at room temperature

1/4 cup sugar plus 1 T sugar

1/4 cup good dark rum, divided

1/4 cup any variety of VAIN vanilla extracted in cane rum

1 1/2 cups brewed espresso, divided

16  ounces mascarpone cheese

30 Italian ladyfingers, or 1 recipe homemade ladyfingers

cocoa powder

Confectioners' sugar (optional)


Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add half of the rum and half of the vanilla extract, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining rum, vanilla, 1 T of sugar, and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, dust the top of the tiramisu with cocoa powder.

VAIN Products Used: 


Vanilla Marshmallows


1 cup total cold water

3 packages unflavored gelatin

1 1/2 cups granulated sugar 

1 cup light corn syrup 

1/4 teaspoon kosher salt 

1 tablespoon plus

1 teaspoon VAIN Vanilla (any variety)

Confectioners' sugar, for dusting


Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

 Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Swirl pan while heating but do not stir. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick and glossy white, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

 Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

Vanilla Marshmallows

Vanilla Rice Pudding


1/2 cup uncooked Arborio or sushi rice
1 cup heavy cream, divided
1/4 cup sugar
2 cups whole milk
1/8 teaspoon salt
2 teaspoons vanilla extract


Place the rice, 3/4 cup of the cream, the sugar, milk, and salt in a heavy 2-quart saucepan. Bring to a simmer and cook uncovered, stirring frequently, until the rice is cooked and the milk is almost entirely absorbed, 30 to 35 minutes. 

Note: if you have a vanilla bean from a previous bottle of Vain Vanilla extract, you can place bean in the rice mixture as it cooks. And even scrape caviar into the pudding.

Remove from the heat and stir in the remaining 1/4 cup heavy cream and Vain vanilla extract. Let the pudding sit for 10 minutes (it will thicken slightly as it sits) before serving warm; or chill to serve later.

Store covered and refrigerated for up to five days. You can add a bit more cream or milk before serving, if mixture appears too stiff.

Orange Rice Pudding:

Use Vain Tonga Vanilla extracted in Orange Spirits as your vanilla extract

Add zest of one orange to the finished rice pudding, before it cools. 

VAIN Products Used: 

Vanilla Rice Pudding