The whole recipe (for ingrediants) was PERFECT!! I made it for my brother a few weeks ago for his birthday (because he never tried classic tiramisu before), and he loved it. He liked it a lot, and told me that he thought it wasn't too sweet.
I was a little nervous about the egg mixture at first (I thought that the recipe called for raw eggs in the cream part when whipping, but when I read the recipe through, I saw that they are cooked with the sugar for 10 minutes). Definately let the egg/sugar mixture cook through before whipping; also make sure to use the double boiler (you can use a medium sized metal or glass bowl on top of a medium sized pot of water if you don't have a double boiler).
Also, instead of refigerating the cake when completed, I put it in the freezer overnight, because the cream wasn't firm...other than that, the recipe is great!
Thanks Carol, and I will keep the recipe in my recipe box! :)
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