Reviewed: Dec. 20, 2007

It's only been in the fridge for 2 hours now, but i can already say i really like this tiramisu. It looks good and i could already cut out a piece without it sinking in. I like that you dont need to whip up the eggwhites ( i have plastic bowls). I made a full cup of really strong coffee and 100 ml of amaretto and poured it on a deep plate to soak the lady fingers in it for a few seconds. It's definately needs much more soaking next time, maybe even more coffee, but i won't be sure untill tomorrow when i can have the true test. I also folded everything together and just made 3 layer out of that. Much easier. Oh, oh and also i didn't split teh lady fingers. Still great tho. UPDATE: It definaely need more coffe. A full cup and the 100ml liquor didnt do enough. Maybe because i didnt split the lady fingers, but they had no coffe on the inside of them. We like them soaked/almost mushy and full of coffeeflavour.

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Asphyx

Cooking Level: Beginning

Living In: Delft, Zuid-Holland, Netherlands

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Reviewed: Dec. 10, 2007

The flavors were great, and it was easy to make (which I LOVE) so I'll be making it again!

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RHONDAM10

Cooking Level: Intermediate

Home Town: Windsor, Colorado, USA

Living In: La Salle, Colorado, USA

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Reviewed: Dec. 10, 2007

AWESOME RECIPE!! I searched this site & others for days looking for a tiramisu recipe that was restaurant quality but still within my abilities - and I found it with this one! I live in a rather small town, over an hour drive to a grocery store that sells mascarpone & lady fingers, so I made the substitute mascarpone (found on this website) and used pound cake cut into 1/4 inch slices and it still turned out WONDERFUL! I will definately be adding this to my favorites!!

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Tami

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2007

Very good recipe for satisfying tiramisu cravings. If you are using the substitute for mascarpone cheese, be sure to whip/ blend/ strain mixture and get a very smooth consistency, it won't be good to have gritty bits of curdled eggs or milk in your tiramisu. Brew the coffee very strong and spoon mixture generously over the ladyfingers. I used vanilla wafers instead of lady fingers and they worked just as well. Serve it in individual wine glasses, looks very pretty, and less messy too.

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emmcelle

Cooking Level: Beginning

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Reviewed: Dec. 7, 2007

THIS RECIPE IS WONDERFUL!!I made it for the first time this week for a sunday school christmas party & it was a HIT! I did not use any alcohol, but I did use the international foods swiss mocha instant coffee, to get the chocolate/coffee flavor. I have tasted many tiramisu's before & this one, even though I made it, still was up there among the best I had ever had. It is by far the BEST recipe ever! It is easy & fairly quick. As with the other reviews, it has to sit overnight for the flavors to blend to get the perfect taste.

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bamafaninTN

Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA

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Reviewed: Dec. 1, 2007

I, as well, have never made tiramisu and am not much of a baker, so I was nervous to serve it at an Italian-themed Christmas party. It was great. It was easy to make and I served it about 24 hours after I made it. I doubled the coffee but kept the 2 T. of liquor (I used brandy). I also sprinkled cocoa after the first layer. This one is a winner. Thanks!

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Holly R

Cooking Level: Intermediate

Living In: New Berlin, Wisconsin, USA

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Reviewed: Nov. 28, 2007

This was pretty good. I made it for Thanksgiving. The only problem I had was that the sugar crystalized in some parts of the custard and made it unbearably sweet in spots. I loved that I could make it two days in advance. Also it is the same recipe that was on the back of the lady fingers package.

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MommyHaldeman

Cooking Level: Intermediate

Home Town: Scotia, New York, USA

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Reviewed: Nov. 26, 2007

Awesome recipe! Minor changes: I made a whole cup of coffee and added 2 tablespoons of kaluha and 2 of amaretto instead of the rum. I completely dunked the ladyfingers so that they would be completely soaked. Also, instead of the cocoa powder, I shaved dark chocolate on top.. YUM!! I would definitely make this again and again..

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FoodFanatic1983

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Reviewed: Nov. 24, 2007

I made this for Thanksgiving and had never tasted Tiramisu before, it was one of my daughters favorite desserts, I decided to treat her, I was worried about the results but found it to be outstanding, the only change I made was I used coffee liquer made by Starbucks, it was the great, I made it on a Tuesday and today is Saturday and we have 4 pieces left and it is still fantastic, doesn't weep or anything, I was thrilled with the taste, appearance and such, will make it againl I put cocoa on top, sifting it on plus I used Hershey bar that I had made curls with for a nice finishing touch.

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lynn

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Reviewed: Nov. 11, 2007

This is a great recipe! I like the fact that the egg yolks are cooked and it wasn't difficult to make. I did make a few changes as follows: 1) I only had 5 eggs in the fridge but that didn't seem to impact the custard part taste-wise. 2) Used Kahlua since I didn't have rum. 3) Made a 9" sponge cake since I can't find ladyfingers in my area. I doubled the coffee and Kahlua as other reviewers suggested but I didn't get as much moistness as I would have liked. Next time I'll triple the liquid amounts if I go the sponge cake route. 4) I chilled the custard in an ice water bath for about 10 minutes and then placed it in the freezer for 20 minutes before assembly. I waited 24 hours before tasting it and was surprised at how much it resembled restaurant quality tiramisu! Thanks again for the great recipe.

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smoykim

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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Reviewed: Oct. 29, 2007

this was delicious. i tripled the coffee mix. i used nescafe and amaretto liquor.

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islandmama78

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Le Moule, Pointe-À-Pitre, Guadeloupe

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Reviewed: Oct. 29, 2007

This was good, but not as good as I hoped for. I did use espresso instead of coffee and Kahlua instead of rum. I doubled this mixture as others suggested. I didn't have quite enough room for all of the ingredients in the dish I was using, so I made myself a mini tiramisu in a small bowl. I tried the individual one after only refrigerating for an hour and it was not good! But I served the other one after about 22 hours in the refrigerator and it turned out much better. It was still not quite as good as what I have ordered in restaurants, but a very good recipe.

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jamras

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2007

what a great recipe! this was my first time making tiramisu. i was always intimidated my making tiramisu, but it is quite easy. this recipe is easy to follow and just delicious! i added a tablespoon of vanilla in the coffee/rum mix. will definitely keep this and make it again :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Sep. 26, 2007

VERY VERY WONDERFUL , GREAT TASTE AND TEXTURE LOVED IT BEST CAKE I HAVE EVER MADE :)

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Mrs. Wall

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Leander, Texas, USA

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Reviewed: Sep. 23, 2007

Wow! This recipe is absolutely the BEST! I made it for my family and everybody agreed that it was the best Tiramisu they've ever eaten. Thanks!

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mapaf

Cooking Level: Expert

Living In: Ciudad De México, Distrito Federal, Mexico

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Reviewed: Sep. 14, 2007

Excellent recipe. Important things - DO DOUBLE THE COFFEE/RUM mixture; let it sit in the refrigerator for 24 HOURS FOR BEST results; the flavors blended so well and it was worth the effort!!

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ZILCHAR

Cooking Level: Expert

Home Town: Road Town, Tortola, British Virgin Islands

Living In: Oceanside, California, USA

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Reviewed: Sep. 4, 2007

Made this for my husband's birthday and was so pleased! I was a little worried as I had never made a tiramisu before but it turned out perfect. My only problem was finding ladyfingers at the grocery store. I used a springform pan and only had the 3 distinct layers but still great.

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S.M.W.

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Reviewed: Sep. 1, 2007

Maybe I'm jinxing myself, because I haven't tasted it yet (except for licking the spoons). But this is by far the best looking tiramisu, and best constructed one I've ever done. I chilled my mixing bowl before whipping the cream, and it has held up very nicely. I used coffee flavored rum (Brinley Gold if you can find it). Another trick I have used in multiple tiramisu recipes - is instead of cocoa or choco. shavings, I buy chocolate covered espresso beans, and grind up in my cuisinart. I layered on top of the whipped cream. It gives a nice subtle crunch with a chocolate/coffee flavor! (And still looks nice on top!)

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MAH243

Cooking Level: Intermediate

Home Town: Harrisburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 31, 2007

This was my first time making tiramisu. I brought it to my boyfriends parents house for a get together with his family. His dad said that I could a win tiramisu contest & even mentioned it again to my boyfriend to tell me that "he was out of tiramisu" (haha). Everyone loved it and was really impressed. Only thing though I added sugar to my whipped cream. And I had to work around food allergies so I made one with strawberries (one layer of strawberries in the middle) and one with chocolate shavings and curls on the top. (see my picture). It was a huge hit!!

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Jess

Cooking Level: Expert

Home Town: Sloatsburg, New York, USA

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Reviewed: Aug. 30, 2007

wow! I made this for my birthday cake. it came out perfect! What amazed me the most was that it was so easy! (of course I didn't tell my guests. We'll keep that just between us cooks.) The other thing that impressed me was how beautifully it cut! even the first peice had nicely layered sides. I doubled the espresso-rum mixture and spread it on with a pastry brush. I also whisked the egg mixture the whole time it was cooking. Definitely a good recipe!

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Allison

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: San Diego, California, USA

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