This tiramisu is delicious. I've made this three times now, and I have noticed a few items that you might appreciate: 1) Your custard/zabaglione will not set up after "a minute" of gentle boiling. You will have to watch for the change in color and consistency to get it right. 2) My "gentle boiling" does not go over well without a ban marie. 3) If you accidentally buy hard lady fingers, just soak them in a bit of extra liqueur/coffee, and they'll be fine (and, as far as I'm concerned, they'll be better). Don't let them get to the point where they are falling apart or dripping liquid. 4) The completed tiramisu needs to be chilled for at least a few hours. Preferably, it should chill overnight. 5) IF YOU WANT TIRAMISU, but you happen to be short on the mascarpone cheese, then you have to go and get MORE mascarpone cheese. If you want CHEESECAKE, then you can be lazy or cheap and use the cream cheese/sour cream substitute that you can find on the internet. That substitute makes this recipe taste a lot like cheesecake. Trust me, there are easier recipes for cheesecake out there.

Reviewed On: Jul. 16, 2009

I prefer a denser, "snappier" gingersnap, and this one did not fit the bill. In the middle of the cookie, this gingersnap is too chewy, and along the edges, the texture is a bit "lacy" (=not dense- it was crispy but not crunchy, if that makes any sense). Most importantly, this was WAY TOO OILY. Gingersnaps are my favorite cookie, and with all the rave reviews...let's just say that I had high expectations, and they were FAR from met.

Reviewed On: Jun. 19, 2009

This one was nice. It was SO moist, and so good! I did make some changes, though. I didn't want to use so much shortening, so I used a can of coconut milk instead. Additionally, I didn't have buttermilk, so waited to make this recipe when I knew I'd have some sour milk around (couple of days). I also left halved the amount of coconut. UNREAL flavor! UNREAL texture. So moist! This would be good with a touch of rum (or almond extract) in the frosting.

Reviewed On: Oct. 11, 2005