Reviewed: Mar. 7, 2008

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.

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SATURNLEIA

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Reviewed: Feb. 22, 2008

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

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 19, 2008

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!

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esell915

Cooking Level: Expert

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Reviewed: Dec. 7, 2007

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

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Donna W.

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Reviewed: Nov. 12, 2007

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!

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SashaHM

Cooking Level: Beginning

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Reviewed: Nov. 6, 2007

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!

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alilou

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Mohnton, Pennsylvania, USA

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Reviewed: Oct. 26, 2007

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

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Jodi

Cooking Level: Intermediate

Living In: Hayfield, Minnesota, USA

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Reviewed: Oct. 17, 2007

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.

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sla1155

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Reviewed: Sep. 7, 2007

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!!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 17, 2007

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

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Jennifer

Cooking Level: Intermediate

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

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Reviewed: Jul. 6, 2007

So Italian!!! Great Job Emily :-)

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Jun. 11, 2007

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.

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Suzie Bee

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Reviewed: Jun. 4, 2007

This was unbelievable! Everyone loved it!

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HOSSKL

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Reviewed: May 23, 2007

SOOOO Good!!! I used half the sugar and it was still sweet enough. This recipe is great because there are no raw eggs in the cream mix.

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Jasmine

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Reviewed: Apr. 9, 2007

This is my "go to" recipe if I'm pulling out all the stops. It is amazing. I do go the extra mile with this one and make the lady fingers from scratch. It is totally worth the effort to see people ooooo and aaaah over it, and be able to say "Yeah, I made that." ;-)

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MissCole

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Aug. 15, 2006

My wife's Mother worked in an authentic Italian deli most of her life. My wife grew up enjoying the best Tiramisu by real Italian cooks. Being who I am I had to make a better Tiramisu to win her heart even more. I made this recipe and I have completely won her heart. I have made this with the ladyfinger recipe and with store bought. The homemade lady fingers taste so much better. The store bought will work in a pinch though. Thanks Emily!

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phreakyzen

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Reviewed: Apr. 15, 2006

Excellent recipe. I haven't made the lady fingers since I buy them pre-made, but the rest is wonderful. Thank you!!

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Laurie

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Reviewed: Feb. 25, 2006

This recipe is what my friend asks for as her birthday present!! I only use about 3 TBSP of rum as a personal preference. The syrup recipe is too much, so half the recipe is more than enough. As far as some reviewers mentioning the recipe being runny, add the heavy cream a little bit at a time...be patient since the process will take a while (using a whisk attachment works well). A pricey dessert to make, but well worth the rave reviews you'll receive!

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Lynn S.

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Reviewed: Jan. 14, 2006

Fantastically Delicious! If you want a real authentic tiramisu then use this recipe. It's a little bit of work but so worth it. My family loved it and was very impressed. Thanks so much Emily!

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