I made this for my husband on his birthday because it's his favorite dessert. I've never made it before, nor have I ever really enjoyed a Tiramisu. My husband, our friends, and I really enjoyed this recipe! The ONLY thing, my husband said, that would make this better, is soaking the lady fingers with more of the liqueor. YUM!

This is a great, easy recipe for fantastic tiramisu. A few notes based on my experience: first, cool the egg yolk and sugar mixture in an ice bath before adding the cheese (mixture will be very thick and grainy). I used 2 cups of cooled brewed espresso in place of liquer. I also used the full 1 lb. of marscipone. Instead of soaking the ladyfingers, I brushed them after they were placed in the dish (I used a 9x13 in pyrex dish). Brush them several times so they are very moist. This is a recipe you will use again and again.

Wonderful!!

This is awesome! Simple and easy, and the recipe is also on the back of the ladyfingers package, at public. :)

Since everyone seems to be somewhat at a loss as to the "traditional" biscuits to use, they are called savoiardi biscuits--they're usually sold right alongside the sponge lady fingers. I basically followed this recipe but I used the savoiardi biscuits instead of the sponge lady fingers. I ended up using a bit more coffee liqueur than called for as I dipped the biscuits into the liqueur rather than just brushing them. Hubby is a tiramisu expert of sorts and he said it was one of the best ones he's had over the years. Both my hubby and I agreed that we could skip the extra 1/4 cup of sugar and that Tia Maria liqueur would be preferred over Kahlua in this particular recipe. This dessert needs to sit for AT LEAST 24 TO 48 HOURS to really allow the flavors to come through.

Quick and easy, such an added benefit that the eggs in this recipe are cooked. The one item I chose to change was to use espresso rather than coffee liquer to be more true to the tiramisu flavor and to avoid adding alcohol to the dessert. Looks beautiful with the coloring from the espresso in the cream as well.

MY SON LOVED IT AND I MAKE IT NOW WITH MY EYES CLOSED IT IS A SUPER RECIPE AND I REALLY TELL YOU TO TRY IT. SUPER

This is a fantastic recipe - darn near as good as what you get in the North end of Boston!

Everyone seemed to really like this and it was very easy to make. I made several modifications; mascarpone cheese was no where to be found so I used 1 pound cream cheese, 1/4 c sour cream & 1/4 c whipping cream. Also, I used a frozen pound cake for the layers and then 1 package of lady fingers stood up on the outside in a spring form pan. It was very fancy looking! Also, I used strong coffee with a few teaspoons of Tia Maria. It stayed in the fridge until it was served the following afternoon.

I made this for my fiance's birthday last fall and it was a hit!! I also made my own Ladyfingers (courtesy of Roxanne on this site). I agree, it tastes even better the next day - but who wants to wait??? I am going to make it again tonight with the leftover 6 egg yolks from the "Olive Oil Bundt Cake." Thanks Carol!

Delicious. I've made this twice and got rave reviews both times. I couldn't find lady fingers so I used pound cake coated with a liberal amount of kaluah. It's nice to have a recipe that doesn't involve raw eggs. Thank you!

This tasted GREAT,but my cream never really set into a thick creamy texture.Was still a bit liquidly at the bottom.Think it is vital to use full cream and not half cream (which I did) and to chill mixture for an hour or so BEFORE layering with biscuits.

Living in Europe for the last 3 years, I have a certain fear about making tiramisu and serving it at my home. Everyone here has been to Italy and other places around Europe and have had some awesome Tiramisus. How could I compete right? Well, this recipe helped me to do it. I made it last night with a spring form pan. It didn't solidify properly for a couple reasons. 1. my whipping cream didn't whip so well 2. my spring form pan leaked. But I left it til morning. My husband thought it "looked" awful but he said it tasted good. He put it in a bowl and took it to work. He left it in the freezer by mistake and then took it out. According to the 4 calls I got from the office, it was delicious. Presentation isnt everything afterall. So, tonight, I ditched the spring form and used a large flat glass bowl about 4 inches deep. The presentation is great because you can see through the bowl and see the layers of fingers and custard. I couldn't get my chocolate to curl though. I just put little chips on top. I used the most delicious Swiss chocolate that I picked up recently on a trip. I topped it with a cherry and it looks great. I didn't use lady fingers because only the hard ones are here in Germany. I used these delicious little mini cakes, shaped like lady fingers, called Madelinas. By themselves, they are delicious. I also used kaluha, coffee and warmed it a bit with maple syrup to make just a little thicker. It really helped avoid the soggies. I put it in

Excellent..... it was easy to make and tasted sooooo good!!! Next time, I will brush a little more coffee liqueur on the lady finger!

I wasn't really a big fan of this recipe. Something still tasted off. I didn't have coffee flavoured liquer so instead I replaced it with strong coffee/espresso and a dash of rum. My friend who I made it for really liked it though so maybe it was just me.

This was delicious! My first time making tiramisu and it was a HIT! I made it for dessert this past mother's day and it got rave reviews. I mixed the Kahlua with about 6 oz of expresso and dipped the lady fingers into it before putting into a spring form pan. Topped it with some shaved Ghirardelli semi sweet chocolate bar and it was as good as what we get at the expensive Italian restaurants! You have got to try this...you will not be disappointed!

This was just what I was looking for. I did use the sub for the marscapone cheese. (sour cream, cream cheese, Whipped cream). I shaved some of the chocolate into the filling mixture and it was great. Also, I used Stella d'oro original breakfast treats and dipped them into strong coffee then lined a Trifle dish. Excellent presentation. % stars all the way