I'm amazed that there aren't more comments about the excessive sweetness of this recipe. It's a shame, because in all other respects it is an amazing dessert - the texture, the appearance, and the underlying flavors are all wonderful. But ackkk! the sugar destoys the delicate mascarpone taste; you can't even tell it's there. Next time I will do as another reviewer suggested and halve the sugar all around. BTW, I served this to Italian friends yesterday who finished it politely but certainly didn't rave or ask for seconds. Nor did my friend whose absolute favorite dessert is tiramisu. But overall, the recipe is easy and beautiful.

My daughter and I made this recipe and everyone that tried it said it was better than the one at the Italian Restaurant here in town.

I didn't have time for making the lady fingers, so I bought them. This was still really wonderful. There was a lot more syrup than necessary - I ate it over ice cream. Yum.

This was my first time making this and I did not care of it too much. I followed the recipe to a T. The rum flavor was too much to handle for me. The heavy cream layer did have a nice texture and mine did not leak. Also, I didn't have enough batter for the outter circle of ladie finger. Although the lady fingers were yummy and I will use the recipe with a diff. filling recipe. I ended up buying ladyfingers for the circumfrance. If any of you live by a Polish deli I suggest the Polish ladyfingers as they are A LOT softer than the Italian ones. Look for a box that says "Biszkopty" on them.

Wow - This was so good and tasted like it came straight from a restaurant. Thanks!

I use this recipe and it is flawless. The only thing that I don't do is the handmade lady fingers, I use Goya Lady Fingers, because they are crispy and when you soak them they become cake texture.

I've made this a couple of times to rave reviews (one guest said it was the best tiramisu he'd ever had, and the whole thing disappeared rather quickly). However, I like my cream really thick and dense, which isn't quite what you get from this recipe--doubling the amount of mascarpone cheese and reducing the heavy cream by about half seems to work.

This is amazing. Your thighs may regret it, but your tastebuds won't. Don't you dare skimp on anything this recipe calls for.

This recipe is AWESOME! Totally equivalent to what you would get in a restaurant & even better! Super easy to assemble & great taste! Couldn't ask for a better recipe!

This takes HOURS to make, but it is well worth it for a special event.

I'm a beginner cook, and this came out absolutely superb! My only thing is that its WAY too sweet. I even cut down on the sugar. I don't think you need this much sugar in it. Is there a way to make the filling more creamy? Mine came out nice and fluffy, but I want it more creamy/fluffy. --- Thanks for the recipe!

Emily, thank you for sharing this recipe! I'd never had tiramisu before I made your recipe for my supper club and everyone raved about it. The recipe was easy to follow and turned out beautifully!

This recipe was excellent. Actually, it was fairly simple to make even with baking your own ladyfingers. I will definitely make this again.

This was my first try at Tiramisu and I am totally hooked on this recipe. I have a friend who is an executive chef and he said I nailed it with this recipe. I bought 2 6" springform pans and have made small ones. They freeze and thaw well in the fridge. This way I have some on hand for unexpected guests.

Very delicious even though it's not the traditional with zabaglione custard. Will use this recipe since it's so good without all the trouble! Also thers no raw egg, even better!!

What can I say? This is the bomb. Wouln't change a thing about it!

So Italian!!! Great Job Emily :-)

This recipe is well worth your effort. Forget about making changes. If you make it as described you will get rave reviews. I made mine three days ahead and it was perfect. Don't forget to line the pan with parchment paper and store on a plate or it will drain all over your fridge. This Tiramisu will hold up beautifully and looks so perfessional. Personally I won't bring the lady finger dough up and beyond the actuall cake as it doesn't absorb as much of the sugary boozy flavor. The lady fingers aren't hard to make if you trace the pattern first on wax paper. This will bring you much praise and you won't like any other Tiramisu after you've tasted this. My first attempt I ommited alot of the powder sugar as suggested in the other reviews, but next time I will use everything called for. This is a lovely dessert and I THANK EMILY for sharing. Bravo! I'm making it next week for our boss ... GREAT! because I can make it early in the week and it will be ready for our entertaining. Lots of work, but worth it in every bite! Give it a try and W~O~W your company.

This was unbelievable! Everyone loved it!