Update: My review is late coming, but wanted to let others know that subbing Bailey's for even a small amount of milk DID NOT WORK AT ALL!!!! I wanted to make a "tiramisu" falvored eclair cake to go with Christmas Eve dinner, but dissapointingly, my dish did not turn out. I don't know why either. What an excellent recipe!!!! A co-worker mentioned something similar to me, and when I saw this, I knew I had to give it a try. I took this dish to a friends Bar-B-Q / cookout. They absolutely loved it! I didn't care for the glaze, though. Mine turned out a bit grainy, and, due to being kept in the fridge (I refrigerated for several hours before serving - definitely a must b/c it softens the graham crackers and makes the dish taste more like a true eclair that way), it hardened on top. I think I might incorporate other's suggestions next time in order to make the glaze more palatable (i.e. use less sugar or confectioner's sugar instead of granulated sugar, etc.). I think 1.5 times the amount of glaze IS necessary (per other reviews) - the recipe as is does not yeild enough to evenly spread over the top graham cracker layer. I used plain ("honey") graham crackers and prefer them over the cinnamon variety. I am thinking of trying this with a can of chocolate frosing and with a little Bailey's in lieu of the milk for a "tiramisu" style dessert as another reviewer mentioned. YUM, YUM!
Was this review helpful?
[
YES
]
4 users found this review helpful
What's this?