Reviewed: Apr. 23, 2008

Fantastic! I used a 9 inch springfoam pan - next time I'll use three packages of ladyfingers or a smaller springfoam.

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Apr. 23, 2008

Definately a wondeful recipe. I made this for my anniversary and it will now be a new tradition! I love the fact that the eggs are cooked and the tip to make sure you get the soft Lady fingers is a must. If you can't find them on the cookie aisle check in the bakery section of your grocery store.

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KStevenot

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

This is an outstanding tiramisu recipe. I couldn't find any ladyfingers so I used butter cream cake instead and it turned out great. To brush the cake/ladyfingers, I mixed 1 part espresso and 2 parts kahlua to bring out a stronger coffee flavor. Also after putting everything in the springform pan, I drizzle in bits of the espresso/kahlua mix and swirled it around with a toothpick to give more presentation.

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Hanna

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Chandler, Arizona, USA

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Reviewed: Mar. 31, 2008

Wonderful! The only thing I changed was that I made it in a 9x9 pan instead of a spring form pan. Turned out delicious and pretty!

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Melissa

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2008

At my daughter's request, we had this for dessert at our Easter brunch. Everyone gave it five stars for flavor and texture. A few notes: I used a springform pan (10") that was a bit too big; so next time I'll use a 9" or 9.5" pan. Our top was not fancy, just shaved semisweet chocolate and cocoa powder. I liked that fact that the egg yolks were cooked, nothing raw. Awesome dessert, very pleased to have this recipe in my file!! Thanks, Carol.

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Jan

Cooking Level: Intermediate

Home Town: Lakewood, Washington, USA

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Reviewed: Mar. 22, 2008

This turned out fantastic except it wouldn't have been possible without all the helpful reviews! I followed the recipe exactly but reduced sugar to 3/4 cup and added powdered almond biscotti to the mascarpone. The biscotti gave the cream a light almondy-vanilla flavor. I can't wait to see how my guests will like it!

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mlobo

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Reviewed: Mar. 2, 2008

yum! easy to make, not too sweet, though i changed it slightly... i used strong coffee instead of kahlua and only 1 cup sugar. tip* to make the ladyfingers stand up straight against the sides, cut an inch off the bottom so they're flat yum!

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emily yum!

Cooking Level: Expert

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Reviewed: Feb. 20, 2008

This recipe delivered a perfect tiramisu. I have lived in Europe and Tiramisu was my go to dessert when reading the menu was difficult or impossible so i have tasted my fair share of tiramisu. The only change i made was i used 1/2 cup kahlua and 2.5 cups of strong coffee to quickly dip the lady fingers. I also used hard lady fingers instead of soft as i dont care for soft ones. And, do all the people who reviewed and said that cream cheese is a good substitute- i TOTALLY disagree. Use mascarpone and you wont be sorry!!! YUMMY YUMMY YUMMY!

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Cindy D.

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Feb. 17, 2008

This was so tasty! My family RAVED forever. I substituted 1/4 cup mascarpone for cream cheese since all I had was 1 cup of the mascarpone. Turned out fine. After letting it sit for 48 hours it was fantastic. Even better sprinkled with some extra amaretto and served with ice cream.

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Emmy

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Feb. 17, 2008

This was great! Not overly sweet-just right. I only needed 1 3oz package of lady fingers for a 8" spring form pan and needed to add more liquid to the liqueur, so I added 1/3 cup strong coffee. It did take alittle longer for the sugar to melt into the yokes-I just keep whipping.

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Linda

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Reviewed: Feb. 15, 2008

I love Tiramisu, but i was a little disapointed in how it came out for me, the only lady fingers i could find were the soft ones, so when i dipped the lady fingers in coffee they became really mushy so it actually ruined the whole desert, i guess next time i will brush the coffee instead of diping them, other than that the marcapone filling was great. but i will say i will defenetly try it again!

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Pookieschmoo

Cooking Level: Intermediate

Home Town: Aguadilla, Aguadilla, Puerto Rico

Living In: Orlando, Florida, USA

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Reviewed: Feb. 9, 2008

Fantastic! I used hard fingers and it tasted better the next day.

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AUSSIEMUM1

Cooking Level: Expert

Living In: Brisbane, Queensland, Australia

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Reviewed: Feb. 9, 2008

This was wonderful!!!

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NISEYGALORE

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Reviewed: Feb. 6, 2008

reduced sugar to 3/4C as recommended by other reviewers. I kept the eggs over the double boiler for about 13-15 minutes to thicken more because I was worried about other comments about runny and soggy final products, which I did not experience with this recipe. Thank you for this simple yet impressive recipe!

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Christina

Cooking Level: Intermediate

Home Town: Ellicott City, Maryland, USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Feb. 3, 2008

Awesome!! This is the best Tiramisu I've made or eaten! Made this twice during the holidays for different gatherings and it was loved both times by everyone! The only change I made was the second time I made it and I all but doubled the amount of the coffee mixture that I put on the lady fingers, which for me was a mixture of strong coffee and kahlua. Couldn't really taste it enough the fist time. This recipe is even better if it sits in the frig at least 2 days. Yum! This will be my new specialty dessert!

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K Deason

Cooking Level: Expert

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Reviewed: Feb. 1, 2008

This is absolutely great! My boyfriend made it in a heart shaped mold for my birthday.

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BETSYLEE28

Cooking Level: Intermediate

Living In: La Crosse, Wisconsin, USA

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Reviewed: Feb. 1, 2008

FANTASTIC!!! I made this for a catering gig a couple years ago and everyone went crazy. I got 3 more jobs from this dessert alone. Now it's the only tiramisu recipe I use. We live in a fairly small community and mascarpone is sometimes hard to find, so I use the cream cheese/sour cream/heavy cream substitute and it works just great. (less expensive too) I often sub. the liquor for very strong coffee with rum extract if I've got a non-drinking crowd. Thanks this is the #1 requested dessert on my menu! Thanks Carol!

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joypip

Cooking Level: Expert

Home Town: Puyallup, Washington, USA

Living In: Wenatchee, Washington, USA

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Reviewed: Jan. 31, 2008

This Tiramisu is AWESOME! My mom and I made it for my 18th birthday. We splurged and used all Mascarpone cheese. I couldn't find ladyfingers. We baked 1 pound cake, let it cool and then sliced it. This worked great! We had a group of friends and family over and we all cooked a dinner of: Grilled Shrimp, Cheddar Bay Biscuits, Sugar Snap Peas and Sweet Potato Bake. It was awesome. All enjoyed.

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Lotrgal922

Cooking Level: Expert

Home Town: Pikeville, Tennessee, USA

Living In: Ossining, New York, USA

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Reviewed: Jan. 28, 2008

This was pretty awesome. It was my first time making Tiramisu, and it turned out amazing. I used 2 3oz packages of soft ladyfingers.

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k-dog

Cooking Level: Expert

Home Town: Farmington, Missouri, USA

Living In: Columbia, Missouri, USA

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Reviewed: Jan. 11, 2008

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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