I made this recipe and received excellent reviews! It was so delicious, but I did do a couple of things differently.
1) I used Italian Savioardi cookies I found that were harder than the soft Milano ladyfingers. I think they are more authentic, and liked the sugar on the top layer of the cookie.
2) I mixed 1/3 cup of coffee liqueur with one strong espresso for extra coffee flavor. Because the cookies were hard, I did need the extra liquid to get them to my desired softness.
For assembly, I used a springform pan and followed the directions like the recipe indicated. Next time I will line the sides of the pan with cookies first, then line the bottom. I quickly dunked both sides of the cookie in the liqueur, placed in the bottom of the pan, and brushed a little more on top. I also brushed the cookies on the sides of the pan a little so they wouldn't be too hard to break with a fork. The cookie layer was perfect!!
I also think there is enough cream to do three layers. (I only did two layers and it was fine but the cream layers were quite thick).
Overall, great recipe and I will definitely make again!
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I made this recipe and received excellent reviews! It was so delicious, but I did do a couple...