Reviewed: Dec. 18, 2008

Delicious!!!

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Reviewed: Dec. 1, 2008

This Tiramisu was very tasty although it seemed to call for too much of the coffee liquid. I didn't use all of the liquid and the bottom was still very soggy. I would make this recipe again and reduce the coffee liquid.

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Ray Ray

Cooking Level: Expert

Living In: Boise, Idaho, USA

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Reviewed: Nov. 9, 2008

This recipe is over the top in all respects. When I make this recipe I arrange lady fingers in a flower pattern and hold the filling back 1 inch from the side of the pan. I also sprinkle grated semi sweet chocolate on each layer and on the top.You can't tell the sub Mascarpone from the real thing.The Zabaglione gives it the classic taste that so many others overlook.

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Handy Andy

Home Town: Reno, Nevada, USA

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Reviewed: Jul. 8, 2008

Verry good. The best tiramisu I have ever had.

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jessann5

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

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Reviewed: Dec. 30, 2007

this is the best tiramisu i've found, even beats the real italian made stuff i have access to.

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GAWILDKAT

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Reviewed: Oct. 9, 2007

I hate it when people "redo" a recipe that they have given 5 stars, however I am putting in my two cents worth. I am not sure that I have had a tiramisu before but it is my sis's fav so I tried it. She loved it and said it got better over time. I am making it again for the second time for my step-daughter. I used a 9 by 9 and made 1 1/2 times the mixture to fill my pan. I used Godiva Choc. liqueur in place of brandy. I also grinded up dark choc and milk choc covered espresso beans and sprinkled on top along with the cocoa. The soft ladyfingers from Trader Joe's worked great. I am not sure if this is what true tiramisu is supposed to taste like, but I really enjoyed it and will make again for special occasions. Thanks for the great recipe (and sorry for the revisions!)

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ALANA1966

Cooking Level: Expert

Home Town: Canton, Ohio, USA

Living In: Suffolk, Virginia, USA

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Reviewed: Sep. 12, 2007

i made this recipe over the weekend, it turned out perfect, i couldnt find ladyfingers at any of the 4 markets i went to, so i had to make my own, they were great too. i will make this again for company or family dinners

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APRIL

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Hodgenville, Kentucky, USA

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Reviewed: Jan. 6, 2007

This wasn't as hard to make as I had originally thought. At first I thought the zabaglione tasted too "eggy" but when it was combined with all the other ingredients and left in the refrigerator for most of the day the final product tasted superb. I served it to friends (who I later found out were Tiramisu connoisseurs and had eaten it all over the world) and they said it was very good. Now I don't have to order Tiramisu at restaurants...I can make it at home!

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MARIASA

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Reviewed: Dec. 31, 2006

This recipe is very authentic Italian! When we were in Italy a year ago, we tried many tiramisus...and this one is very much like all the Italian ones...and even better than some of those. As far as the zabalione, and whipped cream layers, I added a little more, as the layers were a little thin. So I use about 1 1/2 of everything the recipe calls for!

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Andrea

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Reviewed: Oct. 1, 2006

yummy!!!!!

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Nicole D. Biffle Columbus OH

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Reviewed: Sep. 1, 2006

Very tasty. However, only two stars because it seems to have been copied from the side of a package of Alessi Biscotti Savoiardi ladyfingers (even the Mascarpone Cheese substitute is there).

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BACCHUSWNG

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Reviewed: Apr. 5, 2006

I dind't make this entire recipe, I just used the marscapone substitute recipe, as I couldn't find any marscapone in the grocery store. It worked quite well, so thanks for this equivilent!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Feb. 14, 2006

A bit disappointed. I served this anyway since I spent so much money on the brandy and the Marsala wine. I think the problem was that it tasted too "eggy". I would only add 4 yolks, not 5. Also, it did not have the light, airy taste of the cafe Tiramisu. I also recommend adding more than 1 TBS liquid to the lady fingers, it took a full day for them to lose their "crunch".

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Suzy

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Nov. 8, 2005

Very nice... only change I made was to add some almond extract to the mix.. tasted wonderful

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Dreemweaver

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Reviewed: Jul. 11, 2005

My first Tiramisu and it came out very well. The only substitution I made was Kahlua instead of brandy for soaking the ladyfingers. Delicious!

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GRIFF228

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Reviewed: Mar. 28, 2004

Well, my first time making, and boy I was impressed. I compared recipes and many were similar but the quantities in this recipe were easy to acquire and assemble NO WASTE ie: only needing 1 tub of cheese, 250 ml (1 cup) of whippig cream etc. Only thing I wished being a virgin TIRAMSU maker was to have a bit more detail about the importance of creaming the cheese before adding the egg custard, I did well but if wasn't perfect. So my tip would be to have the cheese room temp and use a heavy duty rubber spatula to work the cheese so it is soft and NOT curduy, but then again it could have been my brand of cheese. LOVED THE RECIPE

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EYEZZCREAMM

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Reviewed: Jan. 8, 2004

Wow! What an EXCELLENT recipe. I wouldn't change a thing about it. Def. should have Marscapone cheese & Marsala wine (dont skip these). My husand loved it! Perfect dessert for a party.

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KAPALUA810

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Reviewed: Apr. 14, 2003

I have made this twice and will make this again and again. VERY GOOD! I made a couple of changes I didn't have the Marsala but I substituted Brandy and the second time White Rum. I didn't add any alcohol to the coffee mixture there was enough flavour from custard mixture; also this is a good way to make so children and adults who don't want or can't have the extra alcohol. Instead of dusting with cocoa powder I grated finely bittersweet chocolate over top. Did I say how Good this is well it is Really Good .Try this one and you may not go back to cheesecake, and I love cheesecake.

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CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Feb. 2, 2001

This is a very good tiramisu. By using a zabaglione the problem of uncooked eggs is eliminated. Make sure to use sweet marsala. There is a recipe for ladyfingers submitted by Roxanne that is good.

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CRAIG

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Tiramisu III

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