Excellent! I was skeptical when the dough came out real sticky but I trusted the recipe and glad I did. I substituted dried sour cherries...oh my goodness!! I love the sweet, tart and salty combination!

Reviewed On: Dec. 18, 2011

After reading the reviews I made a couple of modifications. Sugar in the crust maybe the cause of all the 'burning' combined with high heat. First I pounded out the chicken into thin 1/2 inch pieces. I used 'ground' not chopped pecans for a crust that stuck when coated. Just grind pecans in food processor. I added 1/4tsp ground ginger and eliminated the sugar. I also just brown the chickens on both sides in a med-high pan then finish chicken off in a 350 degrees F oven for about 15-20 min (depending on thickness of chicken). For a finish I made a Honey-Dijon glaze...yummy. 1/2 cup chicken broth, 3 tbsp honey, 2 tbsp Dijon mustard and 1 tsp fresh ground ginger. Combine in sauce pan and bring to boil, continue on med-high heat until mixture has reduced by 1/2. Spoon lightly over chicken prior to serving...it will thicken as it cools so make ahead if you like a thicker sauce.

Reviewed On: Mar. 17, 2010

Wow...really, really tasty! Made this 2 days before serving to allow flavors to come together. I made this in a springform pan. I lined the sides of the pan with parchement paper, so that the cream wouldn't stick to the sides. Just before serving, I pull the paper away to reveal a perfect round cake...it was super easy for cutting and looked better for my entertaining purposes. I too (like the other reviewers) doubled the coffee/rum mixture. Do use the hard ladyfingers with no worries...once they are (quickly) dunked in coffee mixture then layered with cream they will soften! My Italian friends agreed that this was as authentic as Tiramisu gets...not overly sweet but good coffee flavor. Will definitely try again!

Reviewed On: Jan. 2, 2010