Reviewed: Dec. 21, 2008

Terrific! I made this in a 9"x12" pan and 9 oz of ladyfingers was plenty. I'd also add a little coffee/expresso to moisten the ladyfingers more next time.

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Lorien S.

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Reviewed: Dec. 19, 2008

I made this recipe in a 9x13 dish - usig 2 8oz packages of mascarpone and 2 packages of soft lady fingers from Trader Joes... It fed 15 easily and was a total hit. I've had multiple requests already for the recipe! I have to admit, it was one of the best I've had... and I'm a Tiramisu fan!

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mheilmann

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Reviewed: Dec. 16, 2008

would be better if it's a little firmer. maybe i would add some gelatine the next time i try it. but taste wise, very, very good. =)

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Sephiria

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Reviewed: Dec. 11, 2008

I subbed the mascarpone with 8 oz. cream cheese, 1/4 c. cream (which is what you have leftover from a pint in this recipe-so you'll use it all if you buy that size), and 2 T sour cream. Also subbed the liqueor w/ 1/3 rum as mentioned in here someplace. AWESOME RECIPE. 1 more thing for my friends to ask me to make for their birthday parties. Ha!

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MELLOWCHEDDAR

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Reviewed: Nov. 26, 2008

Amazing! I took the finished product to a party and it was a HUGE hit! I used 1 cup sugar and 8oz. regular mascarpone, and 8oz. tiramisu coffee flavored mascarpone. YUM! I also used espresso and Kahlua rather than the coffee liquor.

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Tracy

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Reviewed: Nov. 13, 2008

this recipe is perfect

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JOANNA

Cooking Level: Intermediate

Living In: Holiday, Florida, USA

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Reviewed: Nov. 3, 2008

This recipe was absolutely wonderful! I followed the recipe exactly with the exception of using my homemade pound cake in place of lady fingers. Turned out great!

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Robyn

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Reviewed: Nov. 2, 2008

This recipe is fabulous. I always make a mascarpone substitute http://allrecipes.com/Recipe/Mascarpone-Substitute/Detail.aspx, since it's so hard to find, and it's wonderful. I also make the ladyfingers from scratch http://allrecipes.com/Recipe/Ladyfingers/Detail.aspx, which makes the whole thing much more moist. It is definitely worth it to leave it in the fridge for a day so that the flavors can really merge and then emerge. Perfect for entertaining. I've tried lots of tiramisu, and this recipe, with everything made from scratch, tops them all.

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tat

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

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Reviewed: Oct. 30, 2008

I made this for my friends birthday, she requested Tiramisu. OMG this was such a hit at the party, there was not a piece left on the platter!

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Amy

Cooking Level: Expert

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Reviewed: Oct. 28, 2008

outstanding!!

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LESLIEPATTERSON

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Reviewed: Oct. 24, 2008

Right idea, wrong amount of sugar. If one looks at traditional recipies for this, they have far less sugar. I tried this recipe with about the same amount in Fructose, but like almost all the other sweets on here, I must make at minimum, 2x more (for 3x total), and use no sugar, then spread the ingredients. How can anyone taste the ingredients when there is so much white sugar in the recipe?! Also, I would not worry about the raw eggs. Salmonella is from factory chickens and eggs, and regardless only exists on the outside of the shell.

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Europa_1

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Reviewed: Oct. 16, 2008

Over all, the recipe is good. Except, I thought it was way too weet. I will reduce the sugar to 2/3 or even 1/2 cup. When I made my second Tiramisu, instead of using the heavy whipping cream, I whipped the 6 egg white to stiff and mixed it with the egg yoke mixture. It turned out just like the whipped cream but LESS fat & calories!!!

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Regina

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Oct. 14, 2008

This is fantastic. I sub the mascarpone cheese with the cream cheese, whipping cream, sour cream mixture and no one can tell the difference.

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TINALLLL

Cooking Level: Expert

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Reviewed: Oct. 13, 2008

I have made this NUMEROUS times and haven't rated it! Oooops! But this is the BEST recipe for Tiramisu!!! My in laws request this recipe all the time. In 9 days of visiting them, I made it 4 times!!! It is our favorite!!! I LOVE, LOVE tiramisu!!! Especially this one!! Better than most restaraunts!

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Rochelle

Cooking Level: Professional

Home Town: Fort Lauderdale, Florida, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Oct. 9, 2008

The soft ladyfingers are the American version as opposed to the hard Italian "cookies". I found that the soft ones absorbed too much of the liquer and the filling wouldn't set. Although the flavor was very good, I ended up making TiramiSOUP! My aunt told me also that it would be wise to do half espresso, half Kahlua (or your choice of liquer).

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Audrey

Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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Reviewed: Sep. 15, 2008

Great tiramisu recipe. Next time I want to try the hard lady fingers around the edge of my springform pan and soft lady fingers in the layers.

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RDRABEN

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Reviewed: Sep. 4, 2008

I have been making this recipe for some years now and no matter where I go, I'm asked for the recipe. I've learnt a few tricks though: After adding the mascarpone, I let it cool down completely and then add my cream un-whipped. I then proceed to whipping the whole lot with a regular hand-held whisk, untill it's nice and thick. I use a mixture of strong, black coffee, brandy and Khalua and almost drench my biscuits. I've made this for an Italian granny who has sworn by her own recipe for decades - she now makes this one! My daughter started making this recipe three years ago (she's 18 now) and has NEVER had a flop. You just can't go wrong with this one.

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Annie

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2008

Awesome awesome awesome! I made some adjustments like some previous reviewers (in lieu of mascarpone I used 8oz of cream cheeze, one-fourth cup heavy cream and 3 tablespoons of sour cream) I bought one 14oz package of ladyfingers. I substituted the coffee liquier with half cup water + 2 tablespoons instant coffee. I brushed the bottom of a 9x13 baking dish with the coffee mixture and proceeded to build the tiramisu without cutting the ladyfingers in half. I also dusted cocoa powder over the first layer of the cream mixture. It just gets better and better the longer it chills in the fridge but I guarantee it wont last that long because it will be devoured first :)

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SOAPSQUIRTLE

Cooking Level: Expert

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Reviewed: Aug. 30, 2008

Delish! Made exactly as written, but could only let sit for 3 hours. I used Kahlua and brushed it on, but wish I had dipped, it needed more. The bakery of my HEB had ladyfingers back in the freezer. I used other reviewers tip of getting two 3oz. ladyfinger packages, but I actually needed a few more to layer properly, so will get three packages next time. To approximate a double boiler I put a few inches of water in a pot, then put heavy foil over the top, then put a metal bowl on top of the foil and settled it down with the ingredients in it. It worked, but was very hard to take the bowl out, as everything was extremely hot and I spilled a little bit as I burned myself. I used a springform pan and presentation was great. Next time will put cocoa powder in the cream mixture to add taste, as my cream tasted just like whipped cream, kinda boring.

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