Reviewed: Dec. 22, 2005

Tasted really good, not coffee'y enough for me, but good flavor! I had to make 2 batches of the ladyfinger dough to make the cakes and sides though.

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joonbabie

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Reviewed: Oct. 21, 2005

People beg me to make this. A great recipe!

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VTKTHIES

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Reviewed: Oct. 11, 2005

This is tooo sweet. Please do the following: Only lightly dust the ladyfingers For the syrup only use ¼ cup sugar,1/2cup water, 1/4cup coffee and 2tbs rum For the filling only use 4ozs mascarpone 1/2c sugar 2tbs rum 1/2tsp vanilla 1cup heavy cream use only one ounce chocolate for the topping and dusting confectioner’s sugar at the end should be optional.

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Ms.KWilliams

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Reviewed: Aug. 19, 2005

I would make it with less rum and more coffee. It was too sweet to stomach, I would probably put less sugar.

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WM Chef

Cooking Level: Expert

Living In: Annandale, Virginia, USA

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Reviewed: Jul. 26, 2005

This was OK. I followed the recipe as written. Very "creamy" though. I felt that a previous recipe I'd made which used zabaglion (sp?)had more flavor. I probably won't make this one again.

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SAROMASY

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Apr. 26, 2005

This is so yummy. Everybody loved it even though I used cream cheese and some sour cream in place of the mascarpone. This has earned a place in my permanant cookbook!

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FIEROROJO

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Reviewed: Apr. 12, 2005

A perfect tiramisu recipe !!! I made tiramisu for the first time with this recipe and it was the perfect tiramisu. It does taste better after being refrigerated about 2-3 days. Yummylicious !!!

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KAVYA29

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Mar. 1, 2005

The ladyfingers were easy to make and turned out well. I used boxed lady fingers for the ones around the edge since they looked nicer than mine did, but the taste and texture of the homemade ones were better. I soaked the bottom layer as was suggested, and this turned out fine, although it did leak out the bottom of the springform pan a bit. I let it sit 2 days before serving, and this was fine. I thought the syrup was a bit too sweet and the ratio of cream to ladyfingers was a bit high. When I make it again, I will cut back on the sugar in the syrup to at least half and decrease the ratio of cream layer to ladyfinger layer.

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MBERRYBLUE

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Reviewed: Jan. 2, 2005

This is a fabulous tiramisu recipe. Everyone who has tried it raves about it. The ladyfinger circles and strips are just genius. I always use Kahlua instead of rum, and I refrigerate at least 24 hours before serving. Super!

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allison125

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2004

I use boxed ladyfingers, and this is the one recipe that ALL my friends and family beg me to make over and over...in fact it's going to be the featured dessert at Thanksgiving this year.

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JANIS396

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Reviewed: Sep. 25, 2004

I have made this tiramisu many times. Each time I received RAVE reviews (some people are still talking about the first one I did over 2 years ago). Anyhow...the only thing I change is that I use an equal amount of Irish Cream instead of rum as I personally do not like the flavor of the rum. Aside from that, this last time that I made it, I tried what one reviewer suggested, doubling the marscapone. I would NOT recommend it. The finished product was much firmer and easier to cut (more like that of a cheesecake), but the flavor was just totally off balance. I would recommend following the ORIGINAL recipe amounts exactly, as that is the way that I received the most amount of compliments.

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CMTORIE

Cooking Level: Expert

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Reviewed: Sep. 2, 2004

After looking at several different recipes, I made this tiramisu for my boyfriend. I followed some of the suggestions, but would try a few differently next time. First, I only brushed on the syrup for the bottom layer of ladyfingers. Next time I will soak it. Also, soak the sides that are lined with the ladyfingers. Also, I doubled the cheese layer which was great! Secondly, I used only strong coffee in the syrup. Next time I am adding espresso to it to give it a stronger coffee flavor. Let it set in the fridge for 3 days...that is a definite. I also used dark rum which worked very well. In addition, I made my own ladyfingers from Roxanne's recipe and they turned out great. My boyfriend loved this tiramisu and now calls it "our special dessert."

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LUVPARIAH

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Reviewed: Apr. 2, 2004

Excellent recipe with a bit of tweaking. Have made it a few times, so I think I've perfected on it - recipe needs a bit more cheese in the filling layer (I double it) to make it less runny. I also use 1c. powdered sugar in the filling, instead of 2c. (too sweet otherwise). For syrup, only make 1/2 of what recipe calls for - the extra is totally unnecessary. And when layering the cake, I like to shave semi-sweet chocolate in the middle as well. Good luck!

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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 11, 2004

This was the best Tiramisu I have ever eaten. We had a big card party with 12 people and evryone said the same thing, it was great. I will make it again for our family get together. Thanks for a great recipe.

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JEANNIECOMPTER

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Reviewed: Jan. 29, 2004

This was not a tiramisu, it contained too much sugar, and was too fluffy. Pretty bad! The lady finger recipe was good but the over all recipe is no where close to what the classic tiramisu is! a real dissapointment.

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KOGEPANDAVID

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Reviewed: Jan. 26, 2004

Excellent recipe - thank you! I made this for a gathering of my in-laws, and they all agreed that it was better than any restaurant tiramisu they had ever eaten. Making the ladyfingers is definitely worth the bit of extra time.

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BROWNEYEDGRRL

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Reviewed: Jan. 8, 2004

This recipe was easy, and my husband's family loved it. They were also impressed by the homemade ladyfingers! Following the advice of other reviewers, I omitted the top sprinkling of powdered sugar and let it chill for 3 days. My ladyfinger sides baked a couple of minutes too long and were not pliable, so I made extra syrup to soak them in before pressing them into the pan. The excess syrup drained out of the bottom of my springform pan - I would definitely advise setting the pan on a plate! I would definitely make this recipe again and experiment with different liqueurs. I have another tiramisu recipe that calls for brandy, and I may try that next time.

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Tricia Banks

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Reviewed: Nov. 29, 2003

Oh my...!!! I opted out the rum and used cream cheese instead and this was still the best tasting and easiest Tiramisu I've ever made. Even my great cook mom says so. She really loves it and has asked me to make it again next week. The ladyfingers batter was easy to manage and didn't spread out like other recipes I've tried. I was afraid the cheese mixture wouldn't set, but it did. So I really had no problems. This recipe is definitely a keeper!

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Hartini

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2003

Yum Yum! Wonderful Recipe. Tastes better the longer you let it sit in the fridge. The strong Rum taste went away after the second day. Will Make again. My Husband loved this. One thing I will do differently is soak the bottom layer a little more with the syrup. Mine was just a bit too bready still, while the midddle layer just melted away in your mouth.

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Karen Ayala Simmons

Living In: Portland, Oregon, USA

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Reviewed: Sep. 25, 2003

WOW should be enough, but for helpful purposes, I will continue with the rating. Initially, I was not very impressed with the ladyfinger recipe, but I will try it again. May have been my fault! I had only rum (no dark) and it turned out so good. I was totally disappointed in the recipe the day after I made it. However, before I threw it away (3 days later), I tasted it again and WOW! My conclusion: let it sit for a few days so the coffee and rum flavors can mix and saturate the ladyfingers.

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LETTR6

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Emily's Famous Tiramisu

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