Reviewed: Oct. 23, 2008

It tasted fine but definitely not tiramisu. i followed the recipe. try the classic tiramisu on here. it is much more complicated but much, much better

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 20, 2007

i gotta say, i don't cook and i'm not a baker either. i've never baked anything in my life. i don't know what made me decide to make tiramisu one day. but i'm glad i did cuz it was fabulous!!! everyone said it was like what you'd normally get from a bakery. it was that good! i did have to make changes though, the biggest one being the mascarpone cheese. i couldn't find it anywhere so i substituted it with ricotta. also my family does not drink alcohol so i didn't use coffee liquer. to make up for this, i used 6 teaspoons of instant coffee (instead of just 1 tsp) and it was still very good! everyone loved the coffee flavor! i used the cream mixture in between the two layers and also to cover the entire cake, put cocoa powder all over the top, drizzled some almond bark, and used a few strawberries. if i could make this, anyone can!

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foodlover

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Reviewed: Jun. 4, 2007

Easy to make, made so much so I frosted the top as well. The taste was perfect.

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Shirran T.

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Reviewed: Feb. 9, 2006

This recipe turned out yummy - almost as good as the restaurants' with a few personal adjustments. I made it with 1/2 c. decaf coffee instead of the coffee liqueur and granules (pregnant women friendly). I also made it with cream cheese instead mascarpone cheese (couldn't find mascarpone cheese anywhere!). And it turned out fabulous! Thanks for this easy and delicious recipe!!

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jessica

Cooking Level: Intermediate

Living In: Chandler, Arizona, USA

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Reviewed: Aug. 4, 2005

This was better than I expected. I wound up substancially modifying the recipe, but it was fabulous anyway. I wanted the tiramisu to be edible for all my dinner guests, including a pregnant woman. I cut the angel food cake into strips to mock ladyfingers, then beat the cream, marscapone, vanilla and sugar until fluffy. I added a fourth cup of strongly brewed decaf coffee to the marscapone mixture, and whipped it again. I then alternated layers of angelfood fingers, the marscapone mixture, and cinnamon sprinklings, topping it off with the last of the marscapone mix and cinnamon. I chilled for about an hour. This was a huge hit and I will definitely make it again!

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BREEZER

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Jan. 5, 2005

this is insanely delicious. seriously, it is so good. I replace the pwdered sugar with granulated, but other than that, it is amazing how it is.

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BLACKPERSON4

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Reviewed: Feb. 24, 2004

The simplicity of this recipe encouraged me to try it and wow .. so rich and creamy; it made a lot too. Used 1 mascarpone cheese, and 1 cream cheese. Increased (granulated) sugar to 3/4 cup. I baked and used Creamy White Layers (this site) instead of bought cake ...mmm. Increased instant coffee granules instead of liqueur - delicately scrumptious. I like this eggless tiramisu very much. Thanks Suzanne.

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Sereneblue

Cooking Level: Expert

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Reviewed: Aug. 9, 2001

I love this recipe! So easy to make! Tastes great! I dont recommend it for kids because it has coffee and an coffee flavored liquor in it, but its great for adults! So light too!

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Shorty25

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Reviewed: Sep. 28, 2000

Great recipe, I added a bit of gelatin to set the filling, but not neccesary.

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SIGNQUEEN

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Reviewed: Jul. 2, 2000

Wonderful results. Nice and easy to prepare. I added additional whipped cream and frosted the top of the cake. Final step: just before serving I dusted a little cocoa powder over the whipped cream. I like this recipe because "no" eggs were used. Results: smooth light taste....not a heavy dessert!

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