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Classic Tiramisu

Reviewed: Jan. 8, 2012
I made this for the first time for our family Christmas dinner. Each year we do a dinner from a different country and this year it was Italian themed. I chose this recipe because of the cooked eggs and the ease and clarity of the directions. I did omit the liqueur and used strong coffee mixed with some Herseys syrup for brushing the ladyfingers. I also made it in a 9 X 13 pan for ease of cutting and serving. It came out beautifully cut into nice neat squares, not runny at all. It was loved by all and everyone said it was the best they had ever had. My own birthday is coming up very soon and I will be making it for myself as my birthday cake! One note on another review that was helpful to me was being very careful not to cook the egg yolks at too high of a temperature or they might cook through and get lumpy, like scrambled eggs. I made sure I constantly stirred the eggs and never left them for the entire 10 minutes. I wanted to make sure they were really cooked so I think I actually cooked them for closer to 12 minutes. Thank you Carol, for sharing such a great recipe!
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