I made these last night for our New Year's Eve dinner. I think the spices and amount of filler was just right, however, with using canned crabmeat, the texture was off for me. My husband didn't seem to mind and ate his and mine, so I'm sure this is just down to preference. Next time I make these, I will use lump, fresh crabmeat. Other than that, the cooking time was perfect and they turned out a beautiful golden brown. I also used half oil/half butter to fry my cakes, which I think helps with the taste. I will definitely use this recipe again!

Reviewed On: Jan. 1, 2012

This is a wonderful tiramisu recipe. What most people don't realize is that the "store bought" or often times "restaurant served" tiramisu is a knockoff that leaves much to be desired. Tiramisu is meant to have strong flavors to be truly Italian. I make this every time my office has a "food day". It's gotten to the point that when word goes out we are having a potluck, I am bombarded with emails ensuring that I will be bringing the tiramisu. PLEASE NOTE - this recipe is meant to be made ahead of time and chilled, preferably overnight. Rushing this dish will result in your disappointment and in a crunchy layer of ladyfingers and lumpy cheese mixture. To properly make tiramisu takes time and patience. I am Italian and it has taken me years to perfect tiramisu because of the time involved to make it correctly. If you make this properly, between the chill times and actual work times, it should take about 3 hours BEFORE you chill it, which should preferably be overnight or at least 4-5 hours. If you take your time and are patient and ensure that your mascarpone mixture is lump-free, you will have wonderful success with tiramisu!

Reviewed On: Feb. 6, 2010

Granted, this was my first attempt - but I thought it smelled vaguely of cat food, and sort of looked like it, too. Mine turned to mush, and hubby would only eat it with hot sauce added. Perhaps another try would be more successful.

Reviewed On: Feb. 6, 2010