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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SWEETIE79

Cooking Level: Expert

Home Town: Avenel, New Jersey, USA

Living In: Lakewood, New Jersey, USA

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Reviewed: Jan. 4, 2008

Mascarpone cheese was not available so we used cream cheese. This was delicious - a huge hit! We'll definitely make it again.

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Shane and Cricket

Living In: Kirksville, Missouri, USA

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Reviewed: Jan. 2, 2008

This recipe is amazing...but i made some changes because i wanted it to be exactly as my favorite tiramisu that i used to get from a famous restaurant, so i made a sponge cake for the bottom layer, then the mascarpone cream, then ladyfingers, ending with the cream again. I also reduced the amount of sugar to 3/4 cup as other reviewers mentioned and it turned out perfect. The flavor are great. The only problem was that i had to freeze the tiramisu like an hour before serving for the cream to be more firm....any advice of why this happened?? Other than that, is one of the best desserts i've made!! Everyone raved about it, you can't go wrong with this recipe! Thanks Carol for sharing...

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Epicurean

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Reviewed: Jan. 1, 2008

I think this recipe was missing something. Tasted like tiramisu but maybe it was me making it in a truffle bowl and it should be made in spring form pan.

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COTECOTE

Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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Reviewed: Jan. 1, 2008

After two tries with this I gave up and tried a different recipe. The sugar just didn't cook into the eggs. It remained gritty. Thankfully, I didn't waste the mascarpone cheese. I would certainly like to know what went wrong!

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DindaB

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Reviewed: Dec. 29, 2007

Truly excellent recipe. I used espresso instead of the liqueur. I’ve made this twice now and it is virtually fail proof. Definitely try it!

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Ashley

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Dec. 28, 2007

I made this for Christmas. Everyone loved it.

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karin

Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Dec. 27, 2007

This recipe came out GREAT for me and I was pretty nervous about making it for my italian in-laws for Christmas ;). I thought it was light and fluffy and not rich as some reviewers said. Normally I make recipes from this website as they are with no changes the first time around, but I read through at least the past two years of reviews and took a few tips to heart. 1. Use 'soft' ladyfingers if you can get them. I can buy mine in 3 oz packages and I needed about 2.5 full packages. 2. reduce sugar to 3/4 cup 3. Definitely beat the yolks and sugar a bit BEFORE cooking. And as you are cooking, be sure you cook on low heat AND stir constantly. I just kept whisking and flipped through a magazine on the counter to keep me occupied ;). 4. I used one full 8oz container of 'tiramisu' marscapone cheese and half of another 8oz container of regular marscapone. 5. Add 1 teaspoon of good quality vanilla extract to the whipped cream. Use a chilled bowl to whip. 6. I used 1/3 cup of kahlua AND 1/3 cup of cooled, dark espresso roast coffee. I mixed the two liquids together. Then BRUSH onto the soft ladyfingers. You can still get a lot of liquid onto the fingers but it's more controlled. I tested the dipping method on a few ladyfingers and, for me, it made the fingers way too soggy. 7. I used a springform pan, which made for a very pretty dessert! But, I might do another layer of ladyfingers next time since I like the cake part of tiramisu :). 8. Definitely make at least one day before. The

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MRSNANCE

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2007

Absolutely the best!!!, it was so beautiful, I even forgot to take the picture and served right away, next time ;) I used 3/4 C sugar 2 C strong coffee+4 Tbs amaretto Dunked the lady fingers until very moist (almost soggy) It came out perfect, not vey sweet and perfectly moist, we hate dry cakes. Thank you Carol...I love allrecipes!

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CarlaHoney

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Dec. 25, 2007

Easy to prepare, great tasting recipe! I didn't look very hard for ladyfingers, next time I definately will. I used "Nilla" wafers and they were ok, but they required alot of soaking. I used "starbucks" coffee liquer...gave it a great taste! I wouldn't change anything to this recipe..it is bang on..a hit with everyone in the family ;-)

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diannalynne

Cooking Level: Expert

Living In: Leduc, Alberta, Canada

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Reviewed: Dec. 20, 2007

I made this recipe for my husband's birthday and it was the best tiramisu we have ever had. It was fantastic. I opted for the springform pan and didn't line the edges with ladyfingers. The key to success is to purchase soft ladyfingers. I also sifted my cocoa on the top and used more to cover the entire top of the tiramisu.

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JanineBailey

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Reviewed: Dec. 20, 2007

An Amazing recipe and great tasting dessert. It was my first time making tiramisu and I still can't believe how great it turned out. This recipe is definately a keeper. I used hard lady fingers but made sure that I let them soak in the coffee and liquor before making the dessert. Turned out great

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maggie

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Reviewed: Dec. 20, 2007

Delicious recipe. I couldn't find any soft lady fingers so I got a pound cake mix and baked that according to directions, and then sliced it up into "ladyfinger" sized pieces. I also cut the sugar to 3/4 cup. It was way too sweet for me using the full amount of sugar. I dipped the ladyfingers into a mixture of espresso and kahlua and got them pretty wet. The first two times I made this I only brushed it on and it was too dry for my tastes. I make this a couple of days ahead of time and EVERYONE LOVES IT!! YUMMY

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KendallGrace

Cooking Level: Expert

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Reviewed: Dec. 2, 2007

This is such an delicious and easy recipe! It took me exactly 35 minutes, from the moment I started the recipe until it went into the refrigerator. Make sure that you cook the eggs long enough that the sugar is no longer crystalized. Next time I make this I am going to try to just use 8 oz. of marscapone and substitute the rest with cream cheese/whipping cream. Marscapone is expensive and I don't think that subbing 1/4 cup of cream cheese would make too much of a flavor difference.

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ERIN

Cooking Level: Expert

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Reviewed: Nov. 30, 2007

This recipe was easier than I thought it would be! I did cut back on the sugar to 3/4 C. I also whipped the eggs and sugar before putting it on the double boiler. I kept mixing it on the boiler until I felt the sugar was disolved and no longer gritty. It shaped up perfectly in a trifle bowl, but the real test will be when we eat it tomorrow night!

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mjr

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