The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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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Cooking Level: Beginning

Home Town: Taipei, Taipei, Taiwan
Living In: Alhambra, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 11, 2009
I made this for a work party and everyone loved it. The only thing I changed was I used chocolate shavings to top it off as I don't like cocoa powder. You won't go wrong with this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 8, 2009
Flavor is delicious. Now I did double the coffee and rum but it wasnt enough. What I did was on every ladyfinger I made sure it was covered in coffee/rum. When I went to have a piece it was dry. I believe what makes a tiramisu is the wetness of the coffee and rum. So what I did was made small holes throughout the tiramisu and poured coffee/rum in each hole and on the sides this way it can get moisty and come out perfect. My suggesting is make triple of the coffee/rum because its better to have enough than too little. Make sure each lady finger is completely wet otherwise you will get the same mistake I did. Other than that everything came out perfect. Afterwards i covered the holes with the unsweetened cocoa. It was hard for me to find the aluminum tray they ask for so my husband bought me the one to make the lasagna in. It couldnt have been a more perfect size!!!
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Cooking Level: Expert

Living In: Corona, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 5, 2009
My 1st Tiramisu,I made it as a special treat for new years and it was a great success!!!Thanks for the hints on doubling the coffee/rum mixture,it really worked.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.85 star rating.
Reviewed: Jan. 1, 2009
All and all, this is an excellent recipe. However, I did not read the reviews first and I concur, the rum and coffee must be doubled. Also, soft lady fingers are better since the hard ones are impossible to cut in half.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 27, 2008
WOW!!! This was delicious. It should be against the law to eat something this decadent. I could only find 3oz packages of lady fingers. I bought 5 packs and only used 2. I was extra generous so I can only think I used different ones than the recipe intended. I'm glad I had some left over. I can't wait to make this again!
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Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA
Living In: Hermitage, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 24, 2008
This is a great recipe and its my first time to make tiramisu. Initially, I thought it was complicate dto make but after seeing this recipe, I went ahead and made one for our Christmas dinner. My family loved it!! I followed the advice of some of the reviewers here and added more esspresso and liqueur (rum). Then allowed it to sit in the fridge for 24 hours. It taste incredible! I'm impressed! The only caveat is that it was hard to get mascarpone in the stores, esp. during this season. A friend told me I could use light cream cheese instead but I wanted to get the real taste of mascarpone. Luckily, I found a tub of it in a 24 hour supermarket and it was on sale!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 23, 2008
12/23 Ok - Here's what I did: used 1tlb rum to 6 fresh pulled shots of espresso from Starbucks. I brushed the mixture onto each of the lady fingers twice using a pastry brush but I didn't use all of the mixture, so I probably could of halved the ingredients. However, I think they could have used more espresso flavor so next time I will brush the lady fingers with four layers. I also used 3 packages of lady fingers and made three layers instead of two in an 8x8 brownie pan. I also added 1 1/2 tbl powdered sugar in the whipped cream. Everything else I did the same. Tasted Great!
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Cooking Level: Intermediate

Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 22, 2008
Absolutely amazing. I also doubled the rum/coffee.
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Cooking Level: Beginning

Home Town: Pensacola, Florida, USA
Living In: Cantonment, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 20, 2008
I had not made Tiramisu in ages, because my recipe (from my Italian grandmother)called for an uncooked egg-based cream. Christine's recipe is fantastic. Easy to make, delicious, and no raw eggs! Thank you for sharing it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 19, 2008
Positively the best Tiramisu recipe ever but with adjustments!! I took a long time reading the reviews and agreed with most of the suggestions. This is what I did and it turned out brilliantly. 1. I used a 9" springform cake tin and lined the outside with dry sponge fingers sugar side out cut to level of the tin. Bit fiddly but the shape can be perfected once you start putting in the filling. 2. Savoiardi biscuits are the best quality, but any supermarket sponge fingers will do. To use up leftovers I used a mixture of both. For three layers you need 2 or 3 packets especially if using a springform tin. 3. Agree egg/sugar/milk mixture must be stirred constantly whilst cooking to a nice thick consistency. Also stirred it twice while cooling. You should end up with thick yellow custard. 4. As suggested, I added a little sugar (level dessertsp.)to whipped cream and vanilla mix. 5. I folded the mascarpone mix and cream mix together. 6. Agree you need to treble the amount of coffee and rum. Rum is best of all in my opinion to get a good balance of flavours. 7. I mix rum/coffee in shallow dish and then with a sponge finger in each hand I dip, flip and out. This takes a second or two and just colours the fingers on either side. Do not soak them or you will end up with a mush!! Do a couple at a time and put sugar side down in base of tin to form complete layer. Totally unnecessary to split fingers. 8. I put a third of the mascarpone mix over the top of base fingers and sprinkled
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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 15, 2008
i followed the recipe exactly except i used cream cheese. it was a wonderful crowd pleaser and i will make it again!
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Cooking Level: Beginning

Home Town: Houston, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Dec. 1, 2008
This was amazing! So good my family ate it all in one day. I halfed the recipe, it was delicious. Do not skip chilling it for 4-6 hours i think that was key it tasted so good! Mmmmmmmmmmm I will defintly make this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 29, 2008
Deceptively easy - as long as you don't burn the custard, the rest is just assembly. I used Starbucks coffee liqueur and espresso, sprinkled some cocoa in the middle, and topped with bittersweet chocolate shavings. If you want to decorate the top, make extra whipped cream. I made it 2 days ahead, and it was great!
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Cooking Level: Expert

Home Town: Germantown, Maryland, USA
Living In: Rockville, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 28, 2008
This is the first time I have ever made tiramisu and my husbanc loved it. I made it pretty much as the recipe says and it was great. I will definately make it again.
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Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 27, 2008
Unbelievably good. Seriously. Make this!
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Akron, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 27, 2008
I was shocked at how easy this dessert was to make. I did add more coffee than it called for and you couldn't even really taste it. Next time I will add a little more. I loved how it wasn't overly sweet. It was so good I overindulged a bit :)
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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.85 star rating.
Reviewed: Nov. 23, 2008
This was incredibly delicious and professional tasting. Great recipe! Changes I made from reading other reviews: I doubled the amount of coffee but kept the rum amount the same. I used hard lady fingers, but they seemed to be soft enough after quickly dipping them in the coffee mixture (don't dip them too long or they'll end up really mushy). I will definitely make this again!
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Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

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