Reviewed: Jan. 18, 2012

Great flavor, but lady fingers needed more moisture. Definitely needs to sit overnight.

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Reviewer:

Cooking Level: Expert

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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goldendoglvr

Cooking Level: Intermediate

Home Town: Lincoln, California, USA

Reviewed: Jan. 1, 2012

Yes, this was by far the best desert I've ever made. It's easy and tastes great! It turned out excellent for the first time. I used less sugar like some reviews suggested. Next one tho I will make it overnight and use a bit more rum (I think I used less than the recipe suggests). Can't wait to make more. Thanks for the recipe.

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Reviewer:

LucyH

Reviewed: Dec. 30, 2011

This is the best recipe. I have never made tiramisu before and it turned out like I have been making it for years. In some of the comments I read, their cream was runny - I think the key is really step 2 - whipping heavy cream into stiff peaks. I bought three packages of soft lady fingers and it was the perfect amount. I brushed the espresso/kahlua mix and it gave great flavor. I also used a 8.5" spring form pan and it was awesome for presentation - looked like I bought from a bakery! This was a fun dessert to make, super easy and one of my favorites to make. Love, love, love it!!!!

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Reviewer:

krissywaldo

Cooking Level: Intermediate

Home Town: Horsham, Pennsylvania, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 27, 2011

I have made this many times and it is a great recipe. A little less sugar might be good. I use way more kahlua than called for. I don't bother to split the ladyfingers. I garnish with chocolate covered espresso beans. I get a lot of compliments on this one.

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Reviewer:

S merryfield

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Federal Way, Washington, USA

Reviewed: Dec. 26, 2011

after reading the reviews i made similar changes, i used 3/4 c sugar and mixed it with the eggs a bit before cooking. i added 1 tsp vanilla to the heavy whipping cream and whipped it in a chilled bowl. used soft lady fingers, 2 packages (but will get one more next time) and used a tbsp to pour the iced coffee over them. turned out fantastic. will make again

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Reviewer:

missbrie

Reviewed: Dec. 22, 2011

I've made this twice now and both times it got rave reviews! Both times I used the hard lady fingers. The first time I dipped them in a coffee/kahluah mixture and they came out soggy. The second time I brushed the mixture on the hard lady fingers until they were well covered and it was PERFECT! I even had a friend who's not big on tirimisu ask for the recipe! A few notes on the recipe- I reduced the sugar by almost 1/2 and it was plenty sweet. I also used a 2:1 coffee/kahluah mixture for brushing the lady fingers. For the reviewer who was concerned about possible raw eggs (during pregnancy), I used a food thermometer and made sure the yolks reached 160 degrees before removing from the heat.

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Reviewer:

creativeinthekitchen

Reviewed: Dec. 21, 2011

Excellent recipe!! I used other reviewers advice and got the hard ladyfingers and dipped the entire thing quickly in the coffee (these shouldn't be split). You just have to be sure you dip quickly or they will fall apart. Doing it this way avoids the cakier texture of just brushing the coffee on the soft ladyfingers. Overall, fantastic taste and texture and easy to make! I will definitely be making this again!!

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Reviewer:

TjoRock

Cooking Level: Intermediate

Reviewed: Dec. 9, 2011

I thought this was okay for tiramisu. I had troubles with it being a little too runny. I think you have to let it sit in the fridge for a couple days to help because I followed the directions and had stiff peaks in my heavy cream. I used 3 packages of soft lady fingers and quickly dipped them in Kahlua instead of brushing them. Flavor is pretty good, I just wasn't as happy about the consistency and would have liked it to be thicker. I used a springform pan, but can't release it because I am not sure it will keep its shape. If you are going to try it make it a few days ahead to allow the coffe/liquor flavor to meld into the tiramisu and also to let is set and thicken. I think I would try a different recipe next time instead of this one.

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Reviewer:

Stacy Rowenhorst

Reviewed: Dec. 8, 2011

My husband made this (as is) for a "teacher appreciation" luncheon recently . . . the bowl came home empty! And the teachers are still raving about it. Can't wait to make it for our family.

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1 user found this review helpful