Reviewed: Apr. 18, 2007

YUM, this tiramisu was out of this world. It was even better on day two, after the flavors melded. Definitely a keeper! I made my own lady fingers, but that's probably not neccesary.

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MEGWEST

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Reviewed: Apr. 17, 2007

This recipe is so easy to make and was received better then anything I ever baked (not that this cake is baked). It's amazing the feedback I am getting and folks that want to order it. Lady fingers were a bit a hassle to find, but Nob Hill Foods had them.

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Regina

Cooking Level: Expert

Living In: Mountain View, California, USA

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Reviewed: Apr. 9, 2007

ended up tossing this- was too custardy and sweet and did not have the texture I was hoping for. I thought they had a layer of melted chocolate in there somewhere.

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DMSKYBA

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2007

Ladyfingers were in the frozen food section right next to desserts/pies. I thought they'd be in the cookie aisle!

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DATGIRL55

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Cordova, Tennessee, USA

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Reviewed: Mar. 6, 2007

I made this dessert for a dinner party I had. It was amazing. My husband has been eating the leftovers for a couple of days. It is great with Kaluha. You need to make sure to use the mascarpone cheese. I will make this again.

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wendy

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Reviewed: Mar. 2, 2007

I'm giving this 5 stars because the actual recipe (from the back of one brand of ladyfingers, which I lost)makes perfect tiramisu, but this copy has a few flaws. The recipe calls for 2 (3 oz.)packages of soft ladyfingers. (Not 12 oz.) You also whip the yolks and sugar together until lemon colored BEFORE you cook in top of double boiler. (Beating AFTER cooking AS Well does cool the mixture and helps it to incorporate into the cheese) I often make a "half-batch" of this layered in a bread/loaf pan using all of an 8oz. container of mascarpone cheese (as well as the full 1/3 cup liguor). A better size that's just right for the hubby and me.

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SandyBakes

Cooking Level: Intermediate

Home Town: Butler, Pennsylvania, USA

Living In: Williamsburg, Virginia, USA

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Reviewed: Mar. 1, 2007

I ADDED SOME MILK IN THE LIQUER FOR NOT BEING SO STRONG AND GOOD FOR KIDS

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Cheffie

Cooking Level: Expert

Living In: Athens, Attica, Greece

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Reviewed: Feb. 27, 2007

I made this tiramisu for a recent dinner party- i followed the directions to the letter, using some of the tips from other reviewers. I now have bragging rights to the best tiramisu in town- everyone raved about it! I did have some difficulty finding the ladyfingers and mascarpone (I wanted the authentic ingredients- no shortcuts) but finally had some luck at an Italian market across town. The results were amazing- definitely comparable to what you would find in an upscale Italian restaurant. I let it sit for about 3 days in the fridge- like other reviewers said- it gets better and better the longer it sits. I will most definitely make this recipe again and again!! Thanks for sharing the recipe!

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Blonde Chef

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Reviewed: Feb. 22, 2007

Delicious, easy and really, really rich! Makes a huge dessert though, I had to divide it into two bowls. All the more for me when the guests left!

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MARGANIN

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Reviewed: Feb. 20, 2007

Nothing to change with this recipe. I would keep the sugar content as stated. I made it in a glass bowl and not only did it look beautiful, it tasted delicious.

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KAREN

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Reviewed: Feb. 17, 2007

I had some trouble with the recipe, in that I couldn't seem to fit the amount of ladyfingers in. I ended up using less than half what the recipe called for. And the whole thing looked a little funny and lumpy. But... it still tasted incredible. I followed the recipe exactly (not counting the ladyfingers), except I skipped the cocoa powder since the chocolate shavings seemed to cover he whole thing adequately.

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mwilsonbc

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Reviewed: Feb. 15, 2007

I used only half the sugar and still found it a tad bit too sweet. Other than that, this is an excellent recipe. For a stronger liquer taste, dip the lady fingers in the liquer instead of brushing the liquer on.

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Felix

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Reviewed: Feb. 6, 2007

I must have done something wrong. Did not work out for me. May try again some other time. Was not what I was expecting.

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Donna

Cooking Level: Intermediate

Living In: Knoxville, Tennessee, USA

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Reviewed: Feb. 1, 2007

First of all I have to say that this tiramisu is very rich and creamy but overtly sweet. Next time I will cut down the sugar to 3/4 C only. Remember to use heavy whipping cream that is NOT ultra pasteurized since it will be easier to reach to desired volume. I whipped the cream to stiff peak for about 20 min or so. Bought the soft lady fingers and Belgioioso mascarpone cheese at Trader Joe's. From other reviews, I thought mascarpone cheese would be so expensive, but actually my husband and I thought it wasn't bad at all. It was less than $2.50 for each 8 oz package. Since this recipe called for 1 1/4 C, of course we both had to pick up 2 packages for total of less than $5. Oh even with the soft lady fingers, I dipped it into the room temp espresso really quick on both sides, and it didn't turn out to mush at all. Don't worry, dipping would create stronger taste than just brushing.

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The_Martins

Cooking Level: Intermediate

Home Town: Jakarta, Jakarta Raya, Indonesia

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Reviewed: Jan. 27, 2007

This recipe is great if you follow it exactly and don't try any substitutions. I did shave some extra chocolate on top and added a tiny bit of an extra splash of the coffee flavored liqueur.

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amethystshells

Cooking Level: Expert

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Reviewed: Jan. 24, 2007

Great recipe! I made it for a party I was hosting, and everyone loved it. I used the hard ladyfingers, in the cookie aisle. The brand I used was called Alessi. I made 15 single servings, using custard cups, and put the cups on doily lined bread and butter plates. I dusted the tops with cocoa and shavings off a Hershey bar. I didn't measure the amt of Kahlua that I used, but it was a lot more than the recipe called for. I dipped the ladyfingers in it instead of brushing it on.

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SPACECITYGIRL

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Reviewed: Jan. 19, 2007

I couldn't find the mascarpone so I tried the substitute recipe that was recommended by people and the lady finger package. I really did not like the result. It didn't really taste like tiramisu because it tasted far too much like cream cheese. If that was what you are looking for then this is alright, but I wasn't happy with it. I'll try the recipe again but I'll make sure I have the right cheese this time.

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TTomeo

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Reviewed: Jan. 14, 2007

Dessert from heaven!!! Me and my bf loves this tiramisu, we can't stop eating. I modify it a little bit, I use 1/2 cup of starbucks creme coffee liqueur and 1/3 cup of white sugar instead for a 6 servings size. Thanks so much for sharing.

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PINKYKARENN

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Reviewed: Jan. 12, 2007

I would consider myself a 'novice' baker and I had no trouble putting this together. I did notice that the sugar wasn't completely dissolved after the cooking time so I just kept at it with a whisk after adding the cheese until all the sugar was dissolved. I followed the recipe exactly except that I shaved some mint-chocolate on the top since that's what I had. I made it in an 8" springform pan and it made "a bit too much" for 11 people, though it was completely gone when the night was over. Excellent recipe. Somewhat expensive when you consider a bottle of Kahlua and the cheese, but certainly worth it as a once-in-a-while treat. Everyone loved it.

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Andrew

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Reviewed: Jan. 9, 2007

I changed this recipe up a bit, instead of lady fingers I baked a chocolate cake and soaked them in the espresso, kahula mixture. The cream I made turned out perfect.

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