Reviewed: Apr. 8, 2008

Pretty close to popular restaurant tiramisu. I used soft ladyfingers and froze them a bit. That made them easier to work with during layering. I also used strong coffee with about 3 tablespoons of kaulua. I also added a touch more of sugar which nicely sweetened the marscapone. You could decrease the milk a bit which I think would make the dish set up a little better. The marscapone had a pudding like consistency instead of a custard consistency. Will definitely make this again, especially for a summer cookout.

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cnew

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Reviewed: Mar. 29, 2008

My go to recipe for Tiramisu. I made this atleast once a month for my bf. =)

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Marissa

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Reviewed: Mar. 25, 2008

Hand down, amazing!!! Such an easy recipe to follow and the taste is better than those you pay a fortune for at a restaurant! I didn't change a thing, except to be prepared to use a lot more coffee and personally I think using really strong coffee works the best to bring out the flavours. Fantastic recipe, worth your time!!

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Nana

Living In: Schaumburg, Illinois, USA

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Reviewed: Mar. 25, 2008

Delish! Just perfect.

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Deutchgirl

Cooking Level: Intermediate

Home Town: Homosassa, Florida, USA

Living In: Freeport, Florida, USA

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Reviewed: Mar. 23, 2008

I made this recipe for Easter dessert - it was divine! I was busy and didn't get to go grocery shopping, so made do with what I had. I therefore substituted cream cheese for the marscapone, and used Irish Cream liqueur instead of rum. I did double the amount of coffee. It wasn't too sweet, as there was no sugar in the whipped cream nor the coffee. Delicious! By the way, the photo doesn't look like the finished product, as this is a layered dessert.

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taramore

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Reviewed: Mar. 21, 2008

Yup, this was amazing. Just perfect. I used lady fingers one time and pound cake another time. I agree with everyone else about making extra of the coffee mixture...I quadrupled the mixture but still could've used more.

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Kim

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

I'm new to the baking world and have never made Tiramsu- this came out amazing!! I doubled the coffee/rum mixture as sugggested and it was great. The only thing I will change next time is I'll use coolwhip instead of the cream- I probably didn't beat it enough but it was really thin and I've been told that the coolwhip does the same thing and it's easier. Making for Easter for sure!

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CORINNEAO

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Reviewed: Mar. 7, 2008

I made this for my sewing group and received rave reviews. Everyone said it was the best they had ever had! I substituted Kahlua for the rum. The flavors peak at about 36-48 hours so it is a great "make-ahead" dessert. I will absolutely make this again!

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tep

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Reviewed: Feb. 28, 2008

This is THE recipe for Tiramisu. I have tried many recipes and this one is by far the best. Follow the suggestions from previous reviewers and this will turn out magical. I served this last at my Christmas party and it was a hit for a crowd. It was all gone in minutes. Make sure you make it early in advance (day or ever 2), beat consistently while making the egg mixture and double the coffee. Enjoy!

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JoJoWife

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Hoffman Estates, Illinois, USA

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Reviewed: Feb. 26, 2008

Excellent recipe to start with but I did have to make a several changes. I quadrupled the espresso and only doubled the liquor (it was for sunday family dinner), I used the Starbucks coffee liquor, ended up used almost double the whipped cream (but I did decorate the top with it), and dusted cocoa powder on each layer. I didn't split my lady fingers (used 1 1/2 pkgs) and I used a 9 inch springform pan. Made this 2 days in advance but definately could have made it 3 days in advance. Only gave this recipe 4 stars because I feel alot of the measurements are off. Next time I will try making my own ladyfingers.

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Andrea

Cooking Level: Expert

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Reviewed: Feb. 25, 2008

Amazing desert! It was absolutely delicious! The recipe is very easy to follow for a novice like myself.

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Ade

Cooking Level: Intermediate

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Reviewed: Feb. 23, 2008

Excellent recipe. I should've read the other reviews and doubled or tripled the coffee, but even so the results were amazing. (Also, I made my own ladyfingers which were much thinner and softer than store-bought.)

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Lee

Cooking Level: Intermediate

Home Town: Celebration, Florida, USA

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Reviewed: Feb. 22, 2008

I love tiramisu and thinking I could never make it well have been reluctant to even try. This turned out FANTASTICALLY! My mom, also a tiramisu-lover, raved about it. I followed the recipe to the letter. It was so easy to make I was sure I did something wrong and it would be terrible...until that first bite. HEAVEN! Thank you so much for posting this!

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alliekat

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 15, 2008

This was AWESOME!!! I absolutely loved this tiramisu! The only change I made was using fresh brewed Starbucks espresso inplace of the coffee and Kahlua instead of the rum, other than that I followed this recipe exactly! I had a few 4 1/2" springform pans, so I made "individual" tiramisu (though they were very large to eat in 1 sitting). It was a special treat for my boyfriend on Valentine's Day, he said it was one of the best, if not the best tiramisu's he's ever had! Thanks for the awesome recipe!!!

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Sara83

Cooking Level: Intermediate

Living In: Laguna Niguel, California, USA

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Reviewed: Feb. 14, 2008

This tiramisu is absolutely the best. I am the cook at a senior citizen center so made the recipe for 72. They oohed and aahed through the whole thing. Did the recipe the same as written just doubled the coffee and used rum extract. Thank you, thank you, thank you!!!

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dorrien28

Cooking Level: Professional

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Reviewed: Feb. 13, 2008

Wonderful recipe!! I used hard ladyfingers, kahlua instead of rum, doubled the coffee/kahlua mixture, and dipped the ladyfingers rather than drizzling them with the mixture. I may even triple the coffee/kahlua mixture next time as my first layer I had soaked more than the second layer and my friends agreed the ones with more of the mixture were great. I think I will also add one or two tablespoos of sugar to the whipping cream next time to slightly sweeten it. I did make it 24 hours ahead of time like others recommended. Wonderful recipe, received tons of compliments.

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TR8306

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Reviewed: Jan. 30, 2008

I thought this was very good, but it definitely needs AT LEAST 24 hours for the flavors to blend. The longer it can sit, the better! We enjoyed it the first night (after 24 hours), but the following day (after 48 hours) it was 10X better. Also, if you use pound cake, you could probably triple the coffee/rum mixture, as the dry cake really soaks up the liquid.

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HUGSMOMMY

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Reviewed: Jan. 25, 2008

Thank you, Christine, it was the best. I made it on New Year's Eve and we all loved it.

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Whit's Interests

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 24, 2008

Excellent recipe, easy to make, and fabulous taste (but you do need to wait at least 24 hrs -- if not 48 hrs -- to allow the flavors to meld before tasting). My grocers did not have plain mascarpone cheese, so I bought "coffee flavored" mascarpone.... it was perfect!!

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mgregori

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Reviewed: Jan. 21, 2008

I made this for my sis in laws b-day, and she loved it! The only thing is I would half the liquer that is used if serving to people how dont really like the taste. I used kalula instead of rum. I also used cool whip instead of making my own whipped cream. Doing this ommites and extra step and tasted just as good. I also used the hard lady figures instead of the soft, the soak up a lot of the coffe mix so be careful or else you end up with mush (but it still tasted great!).

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