Reviewed: Apr. 7, 2009

This is the best!!! creamy and flavorful! I have made this many many times and everyone always raves about how good it is. I sometimes just use hot cocoa to soak the ladyfingers, especially if someone doesn't like coffee.

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katiepeach

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Reviewed: Apr. 6, 2009

I made this tiramisu for my husband's birthday, and it was very well received by our guests. After reading many people's comments I doubled the coffee/rum mixture but found that it still barely soaked the lady fingers. I did not split the lady fingers (does this mean split them like a hot dog bun?? Does anyone have tips as to how to do this??) but the liquid hardly penetrated the first mm or so of the cookie. The cookies weren't crispy, just soggy but dry (an oxymoron, I know, but the best I can explain it). The flavor was delicious, but I would have even tripled the coffee/ liquor amount so I could actually soak the lady fingers instead of just drizzling with the mixture.

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Jenny

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Reviewed: Mar. 17, 2009

It was superb! My husband who doesn't fancy tiramisu can't stop eating. I did 2 cups of Espresso and 1/2 cup of Brandy.

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ehickey

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Reviewed: Mar. 16, 2009

This is a fantastic recipe that will leave everyone wanting more. It rivals the best restaurant recipe. As others have mentioned, more liquid is necessary to soak the ladyfingers. Since I don't wish to use alcohol in my tiramisu I have found that using a "tall" truffle double espresso from Starbucks for the liquid portion is unbelievably delicious. I don't know how it could get any better.

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LBCNU

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Reviewed: Mar. 16, 2009

I made this recipe to wow my girlfriend on Valentine's Day, and it was a hit! I took note of the suggestions in the reviews, namely to prepare the tiramisu at least 2 days in advance; and to double or even triple the coffee/rum mix (I used espresso and dark rum) as the lady's fingers will really soak up the juice. One problem I faced was with whipping the cream and vanilla mix to the proper stiffness. Just make sure you don't overwhip it; the peaks should be stiff enough to stand when you stop whipping, but when you see white chunks floating in liquid, you know you've whipped it too much. Anyway, it tasted DELICIOUS. I'll definitely be making this again sometime.

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cookingblobs

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Reviewed: Mar. 12, 2009

Wow, this was amazing! I got so many compliments! I actually made this as a birthday "cake" for my husband because we aren't as big on actual cake. This was the perfect dessert! I used Kahlua with espresso to soak the ladyfingers in and loved it. I was also surprised at how easy it was to make this, I thought in order to make tiramisu I would need to spend hours and hours working on it! Also, I do highly suggest refrigerating overnight as well to make sure the flavor gets fully infused. I will definitely be making this again!

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Maggie K

Cooking Level: Intermediate

Home Town: Farragut, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 7, 2009

Very Good!! I love tiramisu... but I always hated the "raw" egg part!! This is a wonderful recipe.. I used a double boiler to cook the egg/sugar/milk mix.Used "savoiardi", I live in Italy so they're easy to find...I also used "marsala al uovo" which is a liquer for desserts instead of coffee...just great!!!

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Daniela

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Rome, Lazio, Italy

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Reviewed: Feb. 24, 2009

OMG this was awesome. Not too difficult to make. I made it in a cheesecake pan and whipped extra topping and added coffee. Then I used it to glue the ladyfingers to the sides. Next time I will add more ladyfingers to the inside. It was a big hit at a dinner party.

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Kathy J.

Cooking Level: Expert

Home Town: Palm Beach Gardens, Florida, USA

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Reviewed: Feb. 17, 2009

This is truly a fantastic recipe! I've finally completed my search for the most decadent Tiramisu. I agree, at the very least, DOUBLING the espresso/liquor mixture. Using the Savoiardi ladyfingers(DO NOT SPLIT), I dipped them in the liquid 3/4 of the way(sugar side up)and immediately flipped them over and placed them sugar side down. That way the liquid soaks down into the last 1/4 of the finger and decreases the risk of over-soaking. These little buggers can get soggy quite quickly. For every layer I would assess the moisture content of the fingers and add, drop by drop, more espresso onto the portions that didn't soak up initially. There should only be a few spots here and there. You can always add more but you can't take it away. And who wants soggy Tiramisu? Bring the Marscapone to room temp before incorporating into the cooled egg mixture. There will be less of an opportunity for lumps. Also give the occasional stir to the egg mixture as it cools in the fridge. For the cream, I folded the two initial mixtures together into one homogeneous one. It then became the perfect balance of weight and creaminess. I agree with the other reviewers who stated that this dessert is best after a couple of days. I tasted it at intervals and it appears that time is definitely needed for the flavors to mingle and marry. To fully develop and bloom. This recipe is a keeper and will absolutely NOT disappoint!

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Charisse

Cooking Level: Expert

Home Town: Woodbridge, Virginia, USA

Living In: Marina, California, USA

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Reviewed: Feb. 13, 2009

i used to work at a really nice italian restaurant... and went to many in the past and this recipe is much better than any other tiramisu i have ever tried

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Jerry

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Reviewed: Jan. 30, 2009

I made this twice within a week because it was so good the first time and everyone in the family wanted more! I followed other reviewer's suggestions, doubled the amount of coffee and rum and made it at least 24 hours ahead of time. Everyone who tried it LOVED this tiramisu. I couldn't believe I was able to make tiramisu that tastes so much better than what many restaurants serve. I doubt I would ever order it at restaurant again. Making my own isn't difficult and the result is so much better! I also want to mention that for kids I made it with rich hot chocolate cooled down and kids love it and many adults enjoy it too.

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qj

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Reviewed: Jan. 27, 2009

This receipe is delicious! I used whiskey - our liquor of choice and it was terrific. I quickly dunked the ladyfingers in a bit of the coffee mixture, layered them in the pan and then brushed additional coffee mixure on top. Turned out to be just enough and not soggy! As suggested I combined the cream layer with the egg & cheese mixture and it worked well. I was a bit worried as the mixture seemed grainy after refrigerated, but once it warmed a bit it was very smooth. Everyone loved it!

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ncadja

Cooking Level: Expert

Living In: Waukesha, Wisconsin, USA

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Reviewed: Jan. 26, 2009

Wow, there is a reason why this recipe has so many 5-star ratings. I followed the recipe exactly, except that I didn't cut my lady fingers in half. I just dipped them quickly in the coffee/rum combo and it worked perfectly. This desert is sinful. Don't hesitate to prepare it! My last note would be to chill the cream before whipping it for the sake of ease. Best of Luck!

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Brooke

Cooking Level: Intermediate

Home Town: Kingwood, Texas, USA

Living In: Budapest, Pest, Hungary

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Reviewed: Jan. 23, 2009

I loved this tiramisu, and so did everyone else! It was hands-down the BEST tiramisu I ever made. I made only two minor adjustments. I added a little vanilla to the custard mixture. And, I used Kahlua instead of rum. It was just fantastic!

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natalier

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 21, 2009

Delicious! Great texture. My fiance and I made this for the initial meeting of our parents and it was a huge hit. Definitely make 2 days ahead as others suggest. I was afraid it would be too soggy after two days but it wasn't. Very, very good and we will make it again.

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Peridot89

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Reviewed: Jan. 20, 2009

Coming from a genuine Italian family, older gen born there, this was excellent. My moms recipe required uncooked eggs and these days people dont like doing that anymore. I tried this recipe for the first time this Christmas and my family was floored. I changed a couple of things but mostly what the other reviewers did. I made a full cup of espresso and added 4 TBS of Frangelica liquor and 2 TBS of Kamora coffee liquor. I mixed the 2 fillings together gently folded into each other. I also dipped the lady fingers lenghtwise in coffee mix but only one half the other half facing up I spread the cream mixes. This allows the two flavors to meld but not concentrated in one spot. There are two true chefs in my family and I truly recommend this recipe and do make it a couple days before like everyone said. Enjoy! Also try to find the Savoiradi lady fingers if possible, I think these taste and work best.

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Italian Cook

Cooking Level: Expert

Home Town: Bronx, New York, USA

Living In: Montgomery, New York, USA

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Reviewed: Jan. 20, 2009

My fiance and I are crazy for Italian food, and pride ourselves that we have had some very delicious and authentic recipes over the years. Well, this was the best Tiramisu we have EVER tasted, and cannot believe it came from our kitchen! I agree with other reviewers that the rum/coffee mixture needs to be doubled, and also with the advice to not soak the ladyfingers in it for long, or they will be mushy. I didn't split the ladyfingers lengthwise, but I used them whole. Also, I put some of them (cut in the middle) around the pan, for decoration purposes. I made two layers, and used a total of 300gr ladyfingers. Finally, I couldn't find mascarpone, so I made the Mascarpone substitute from this site also - excellent! All in all, we went nuts for this recipe, and we now have a new favourite dessert! Thank you very much for sharing.

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Gracey

Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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Reviewed: Jan. 16, 2009

It tastes terrific and easy to make! It is not too sweet and melts in your month and you want more and more. I used 2 tbsp. champagne cognac into my espresso coffee and worked wonderful with whole Tiramisu. My bf and his family love it! One thing turns me down is this tiramisu recipe is really high calories and fat. I made this fatty one for my bf and a low-fat one for myself.

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Camille

Cooking Level: Beginning

Home Town: Taipei, Taipei, Taiwan

Living In: Alhambra, California, USA

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Reviewed: Jan. 16, 2009

Oh my. This recipe was fantastic! I was adventurous and made it for Christmas dessert before trying ahead of time. Everyone loved it and requested it for a get together we are having this weekend- just 3 weeks later! I'm glad I took the chance. I did double the coffee mixture like many reviews said. This recipe will be enjoyed for years to come in our family!

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Kimberly Jo

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Reviewed: Jan. 14, 2009

This was wonderful. Everyone loved it. I combined the two layers (pudding and whipped cream) before layering it with the cookies. I used Kalhua insted of rum and I also tripled the amount. The pudding/whipped cream layer was a little lumpy, i will see if I can put the pudding through a sieve to get rid of the lumps next time. I am definitely making this again!! thank you!

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lankancook

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