Reviewed: Oct. 1, 2009

This turned out WONDERFUL! A few tips, just like a lot of reviewers said, I actually tripled my coffee mixture (I used Kaluha instead of rum). Also, do not whip the cream too stiff or it will be hard to spread (found this out the hard way!) The lady fingers I bought were really skinny, so i didn't have enough to put around the sides for presentation. I will definitely make this again!

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amycook

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

This recipe is awesome! It is realy easy to make and the preperation is well worth the time. You do need to double the coffee, but I left the rum out. I made this for a dinner party I threw a couple of weeks ago and everyone though I was an amazing cook - the whole thing was gone by the end of the night. Make this at your next gathering and you will be the star of the evening.

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Laura

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

Great Flavor, 4 stars because the lady fingers were too soggy for my liking.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 24, 2009

This tiramisu was the best! I used twice as much coffee as suggested and think it could have still used a little more. I also would add a little sugar to the heavy whipping cream. Overall, excellent recipe!

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Yurihxi

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2009

I tried out this recipe, and I'll tell you it is one of the best if not the best Tiramisu recipe that I have ever tried. I do agree with with another comment above. Due double the coffee and rum. The only thing that I did change was that I didn't cut the lady finger in half. I used 4 boxes of lady finger instead of 2 and I double the heavy cream.

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Reynab10

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Reviewed: Sep. 20, 2009

Very creamy and delicious tiramisu. I used the mascarpone substitute recipe from this site and it still came out good. Like the other reviewers suggested, you definitely need at least 1/2 cup of coffee. I omitted the rum and it still came out good.

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Risa

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2009

OMG - this was absolutely fabulous!! The only alterations I made were from previous reviews: doubled the espresso to 1/2 cup and used 2 Tbsp. dark rum and 2 Tbsp. Kahlua painted on underside of lady fingers with a pastry brush. I also used a springform pan. Next time I'll be layering it in a loaf pan to make more layers and using just the Kahlua and no rum. Everything else is just right! My mothers had requested this for her birthday cake this year and she said it was just as she had imagined it would be! A must to use the mascarpone cheese and to allow flavors to mingle in the refrigerator for 2 days. Also, I didn't even use a full teaspoon of cocoa to sprinkle over the top - a full tablespoon would make it too thick IMHO. This one is definitely going in my recipe box to stay! You will NOT be disappointed - worth the time to make the homemade custard to end up with such an elegant and rich dessert will very little prep work!

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REDHEADEDRIOT

Cooking Level: Expert

Home Town: Smyrna, Georgia, USA

Living In: Powder Springs, Georgia, USA

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Reviewed: Sep. 13, 2009

This is the best tiramisu I have ever had. It was very easy to make and impressed everyone at my dinner party. Like other reviewers, I made it 2 days in advance. I used espresso instead of coffee and doubled the rum/espresso mixture. Also added a tbsp granulated sugar to the whipped cream. It turned out perfectly and I wouldn't change a thing next time!

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Kristinmae

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Reviewed: Sep. 12, 2009

It was so delicious. My family loved it. I substitute the ladyfinger cookies with angel cake and put more coffee & rum mixture to it. It was so yum.

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skippy

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Reviewed: Aug. 23, 2009

Perfect recipe first time I made it! Helpful hints in hindsight: layer lady fingers tightly for a good cakelike layer - drizzle or brush coffee/liquor mix, I dunked and it was too strong IMO - I used espresso and coffee liquor and the flavor was great - when stirring the yoke mix over heat it will rise, make sure pot is large enough to accomodate and mine never boiled for a minute but I did cook and stir for a long while until the mix raised to more than double and was creamy throughout - if whipping cream with whisk mixer it doesn't take long at all, be careful to not over whip! I WILL MAKE THIS GREAT RECIPE AGAIN!

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Lydia

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Rocklin, California, USA

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Reviewed: Aug. 11, 2009

Fabulous! I doubled the coffee as recommended and omitted the rum. So many compliments!

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lizjack

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Reviewed: Aug. 9, 2009

This was fantastic. Thank you for sharing this recipe.

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ASALES

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Reviewed: Aug. 2, 2009

Very good, only giving it 4 stars because I couldn't find mascarpone cheese and thus had to use a cream cheese-sour cream mixture. But still very good, I'll try it again when I get some mascarpone!

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JoJo

Cooking Level: Intermediate

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Reviewed: Jul. 29, 2009

Definitely double the rum and coffee and make the coffee strong! We used a springform pan and needed 3 packages of lady fingers, in order to line the outside of the tiramisu as photo'd. Need to make sure the bottom layer of ladyfingers are not used sparingly, if they are the cream will come out of the pan. Drizzle the lady fingers instead of soaking them, or they tend to fall apart. It did get much better on day two and three!

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LEWSKI709

Cooking Level: Expert

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Reviewed: Jul. 25, 2009

This was spectacular! I also doubled the rum and espresso and it was the perfect amount. I made it in a springform pan so I could decorate the sides with more ladyfingers. I did what another reviewer suggested and dipped the ladyfingers lengthwise in the rum/espresso and then flipped them over in the pan to let the liquid soak down. Not too soggy at all! I waited 24 hours to try it and it only got better after that! A great recipe!

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Iuxta

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2009

This came out really well. I made it in a spring form pan and followed the suggestions of other reviewers to add twice the amount of liquor and coffee. I also kept on stirring the yolk mixture constantly while it boiled and it came out really smooth. I've already made it twice in the past two weeks :)

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helen

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Reviewed: Jul. 16, 2009

This tiramisu is delicious. I've made this three times now, and I have noticed a few items that you might appreciate: 1) Your custard/zabaglione will not set up after "a minute" of gentle boiling. You will have to watch for the change in color and consistency to get it right. 2) My "gentle boiling" does not go over well without a ban marie. 3) If you accidentally buy hard lady fingers, just soak them in a bit of extra liqueur/coffee, and they'll be fine (and, as far as I'm concerned, they'll be better). Don't let them get to the point where they are falling apart or dripping liquid. 4) The completed tiramisu needs to be chilled for at least a few hours. Preferably, it should chill overnight. 5) IF YOU WANT TIRAMISU, but you happen to be short on the mascarpone cheese, then you have to go and get MORE mascarpone cheese. If you want CHEESECAKE, then you can be lazy or cheap and use the cream cheese/sour cream substitute that you can find on the internet. That substitute makes this recipe taste a lot like cheesecake. Trust me, there are easier recipes for cheesecake out there.

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