This is truly a fantastic recipe! I've finally completed my search for the most decadent Tiramisu. I agree, at the very least, DOUBLING the espresso/liquor mixture. Using the Savoiardi ladyfingers(DO NOT SPLIT), I dipped them in the liquid 3/4 of the way(sugar side up)and immediately flipped them over and placed them sugar side down. That way the liquid soaks down into the last 1/4 of the finger and decreases the risk of over-soaking. These little buggers can get soggy quite quickly. For every layer I would assess the moisture content of the fingers and add, drop by drop, more espresso onto the portions that didn't soak up initially. There should only be a few spots here and there. You can always add more but you can't take it away. And who wants soggy Tiramisu? Bring the Marscapone to room temp before incorporating into the cooled egg mixture. There will be less of an opportunity for lumps. Also give the occasional stir to the egg mixture as it cools in the fridge. For the cream, I folded the two initial mixtures together into one homogeneous one. It then became the perfect balance of weight and creaminess. I agree with the other reviewers who stated that this dessert is best after a couple of days. I tasted it at intervals and it appears that time is definitely needed for the flavors to mingle and marry. To fully develop and bloom. This recipe is a keeper and will absolutely NOT disappoint!

Reviewed On: Feb. 17, 2009