Reviewed: Oct. 15, 2008

Very easy recipe. I made some changes to reduce the fat and cholesterol and it still taste great. Ladies...there's is about 6g of fat per tbsp marcaspone cheese and probably the same in the heavy whipping cream! <1. I use only 8oz/1 cup marcaspone. <2. I reduce the 6 egg yolks to 3 yolks. Mix 3 egg yolks, with 1/2 c sugar, 2/3 c milk,1 tbsp flour to thicken the mixture, cook, then add 1 tsp vanilla. <3. I use 8 oz Cool Whip instead of heavy whipping cream. <4. Fold the cool, cooked egg mixture,Cool Whip with the marcaspone cheese and 1-2 tbsp rum. <5. I use about 1 c coffee and 6-8 tbsp rum and dip cookie into mixture. <6. Refrigerate at least 1 day before serving to bring out flavor and ensure that ladyfinger cookie softens. Even my professional baker friend likes this lighter version!

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chuy

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Reviewed: Oct. 14, 2008

I own a bakery in pa. I was looking for a great tiramisu recipe and this is by far one of the best ones out there!!! Thanks for sharing, I'm pretty sure my customers are going to love it.

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SHAIKIRA

Cooking Level: Expert

Home Town: Union City, New Jersey, USA

Living In: Whitehall, Pennsylvania, USA

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Reviewed: Oct. 13, 2008

This turned out wonderful! I just wanted to make a note for anyone who cannot find the soft lady fingers (I went to 6 different grocery stores only to find the hard ones). I made mine in a springform pan and lined the outer edge with Madelines (found these at Trader Joe's). They're a soft cookie shaped like a shell almost. Then I used the hard lady fingers and soaked the first batch in the rum/coffee combo, lined the bottom, did the layers and then did the lady fingers in another batch of rum/coffee mixture. Essentially doubling the rum/coffee, only doing it in two seperate batches. It turned out beautifully with the Madelines around the outside, and the flavor of the Tiramisu - perfect!

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amosmagoo

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Reviewed: Oct. 4, 2008

Absolutely the best! I would increase the coffee to 1 cup, keep the rum at 2 tablespoons, and add 2 tablespoons of kahlua. I brushed this mixture on the ladyfingers when layering in the dish. I would also increase the whipping cream to 2 cups to make this layer a bit more generous and add a little powdered sugar. Definitely try this recipe; you won't be disappointed!!!

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KATSKI

Cooking Level: Expert

Home Town: Fairhope, Alabama, USA

Living In: Daphne, Alabama, USA

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Reviewed: Oct. 2, 2008

This tiramisu was far better than any I have ever made before, and there is no way to possibly understand how delicious it is without trying it yourself. I ended up tripling the rum and coffee mixture, and I dunked the ladyfingers into this mixture one at a time rather than drizzling the mixture over them. It made for a flavorful, moist and cake-y tiramisu.

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Katie723

Living In: Boulder, Colorado, USA

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Reviewed: Sep. 27, 2008

This recipe was very easy to follow and turned out delicious...I made an alternative for the mascarpone cheese by mixing an 8 oz package of cream cheese and a 1/4 cup of heavy cream and a tablespoon of butter together. I also put a tablespoon of confectioners sugar in the heavy cream. I also, only used half as much rum as was called for, so it wasn't overbearing. It turned out wonderful.

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Susan

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Reviewed: Sep. 25, 2008

WONDERFUL! However, I used about 1 1/2 to 2 cups of strong coffee, mixed with about 6 tablespoons of Kahlua and 4 tablespoons of rum. I don't know how 1/4 cup of coffee could ever be enough! I dunked the ladyfingers in the liquid rather than drizzling it on top, and this made for the perfect consistency and flavor of the ladyfingers. Don't be afraid to do this--they are supposed to be soaked and a bit mushy. I brought this to work and was told this is better than the Olive Garden's tiramisu.

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VanillaRocks

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Reviewed: Sep. 15, 2008

We really enjoyed this recipe. My brother loves Tiramisu and is very picky--he said that this was restaurant quality. I only made a few changes -1. I used equal parts Kahlua and Rum and 2. I used 2.5 times the amount of liquid for the lady fingers. 2. I also used my spingform pan and removed the sides before serving. I then used chocolate curls and sliced strawberries to decorate the sides. I was surprised that it turned out so pretty. I had been a little worried about the presentation. Keep in mind that the flavors really do improve after it sits for a few days. I made this Friday morning and served it to dinner guests Saturday night--we all loved it (I even gave out 3 copies of the recipe-one of which went to women who said that she generally doesn't care for Tiramisu but loved this one). We had one little piece left over that my husband and I split Sunday night and we were both surprised at how much better it tasted Sunday night. Thanks for a fantastic recipe!

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m.e.gardner

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Reviewed: Sep. 13, 2008

Thanks to all for the reviews. I followed many of them with great success. I used 1 cup strong coffee to 4 Tbsp kahlua. I added 1 Tbsp powdered sugar to the whipped cream mix and used the mixer to whip the cheese into the cream. I folded the (delicious) custard with the (delicious) whipped cream and cheese, which was delicious by the way. :) I made my own ladyfingers from the recipe on this site which I have found to be more flavorful (if less voluminous) than the storebought. When making them, I always spread the batter out, bake, and then cut into bars. It makes it so much easier than piping! That recipe yielded just enough ladyfingers for two layers when layered into a 9" springform pan. (I did not split them in half.) I also waited until the last day to sprinkle on the cocoa and made the tiramisu two days in advance. Since I had turned my ladyfingers upside down and dipped the top third of them in the coffee mix (as opposed to drizzling), I was worried that they might be soggy two days later, but they were not. This received rave reviews! Simply superb. Thank you!

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Hotstuff

Home Town: Portland, Oregon, USA

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Reviewed: Sep. 3, 2008

Absolutely delicious! Guaranteed crowd-pleaser! A couple of suggestions: 1) Definitely up the amount of coffee/rum for the ladyfingers. 2) Definitely make this two days in advance. I've made it the day of, the day before, and I think two is the magic number (though it seems to taste so good in the days following too!). 3) I'd wait until the day of to sprinkle the cocoa on top, otherwise it gets soaked up by the cream and turns into a dark color.

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BakerSNam

Cooking Level: Beginning

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Reviewed: Aug. 26, 2008

Delicious and very easy to make! This was a hit at home and work alike. My supervisor's wife who is an absolutely wonderful cook, had tried a few tiramisu recipes in the past, but found my tiramisu to be the best and wanted the recipe. Here are the variations I incorporated from the other reviews: 1)1c coffee, 4 tbsp rum 2)Added a tbsp of sugar to the cream and vanilla 3)Folded the cream mixture with the custard (so, just had one filling instead of two) 4)Whisk yolk mixture every 15 minutes while it is cooling in the fridge. 5)Use pastry brush to thoroughly soak lady fingers with coffee mixture. 6)Let it sit for 2 days before serving. 7)Sprinkle cocoa powder once it is set, so that it doesn't get soggy even if you don't eat it all the same day.

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Rumpel2

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 22, 2008

Mmmmmh...delicious. I have a picky Italian husband and I've already tried lots of Tiramisu recipes and none of them could please him. But with this recipe he just went silent, ate the whole thing and said it was one of the best he's eaten so far:-). I followed the advices to double the coffee, but did not double the alcohol (I used cognac and not rum). Really does turn out like something you get served in the restaurant. Thank you for sharing this great recipe:-)

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swissmom

Cooking Level: Intermediate

Living In: Lausanne, Vaud, Switzerland

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Reviewed: Aug. 18, 2008

Msde this for a tiramisu fanatic who goes to different bakaeries in search of the perfect recipe. He LOVED it. I followed the suggestions of soaking the lady fingers in coffee and I increased the coffee/rum mixture by about 4x. I also wait 36 hours to serve it as suggested. It was also easy to make considering I never did it before. I used mini-springform pans which made it even easier.

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MOUSIE206

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Aug. 14, 2008

I have always loved Tiramisu but thought it would be difficult to make. This desert was absolutely wonderful and not a bit of trouble. Yum - Yum

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Celeste

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Atoka, Tennessee, USA

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Reviewed: Aug. 11, 2008

I made this for an Italian themed dinner. Everyone loved it. I used Kalua, and also as posted, increased the coffee mixture. I doubled the whip cream, and put some kalua istead of vanilla in second batch. I also made it 2 days in advance... Really, Really good. Thank you.

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TAMI426

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 11, 2008

Excellent. Very popular with guests. I actually followed the recipe!

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Andrealikestocook

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Aug. 7, 2008

I made this two nights before serving it, to let the flavor really come through. It was wonderful. I used a combination of Kaluha and rum with a strong coffe/espresso mixture. I think the only thing I would change is to use more! I didn't have a springform pan, so I used a deep-dish pie plate. It worked out pretty well. The next time I make it though, I'll definitely get a springform!

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Emma Lo

Cooking Level: Intermediate

Home Town: Las Cruces, New Mexico, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Aug. 6, 2008

absolutely amazing! i followed everyone's suggestions -especially the part about completely soaking the ladyfingers in super strong coffee vs. drizzling...came out perfect. everyone loved it and i even got a 'this is the best tiramisu i've ever eaten' comment. made me super happy :) thanks for sharing!

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ilovetoeatcereal

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Reviewed: Jul. 25, 2008

I and everyone I have made this for LOVES this recipe! I have received many requests for this dessert. The only things that I always do differently is to let each of the two mixtures chill overnight, then re-fluff the whipped cream just before putting the cake together. And, I always use a spring-form pan, I like round cakes. :) Delish! Thanks!

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