Tiramisu

This is the recipe to try if you´ll make your Tiramisu. I was unsure wich recipe to try, ´cause others had more reviews. Lucky me, I try this one. My husband, a very picky eater, loved this and didn´t stop the MMMM! while he was eating. The milk in the egg mixture makes the difference. Few tips: 1. make 2 days ahead, it´s the peak of flavors and consistency. 2. double the amount of coffe/liquor, it´s not enough. 3. use soft lady finger, the others are just like rocks. 4. don´t be tempted to lower the amount of sugar, I did based on a preview review, big mistake, went from a 3/4 cup wich is what the recipe call for, to 2/3 cup, the little extra sugar was missing, and I don´t have a sweet tooth. 5. serve chilled, just my taste but it´s wonderful in this warm day to have a cold dessert. 6. be carefull, one piece of this has tons of calories, your waist and hips are going to tell you sooner than later. 7. mix well the egg and sugar and when you cook the mixture NEVER stop beating, this makes a silky smoth texture. 8. with a electrical mixer add the mascarpone to the milk/egg, this way you avoid clumps and keeps the silky texture.

I don't normally bring a dish to a party until I've "test drove" it with my immediate family, but I decided to go ahead and trust the allrecipes community and brought this to our extended family Christmas party this past weekend. It was a hit. I'm picky about my tiramisu and was doubtful that I could produce one that I really liked. This is it. I took the advice of several others and doubled the coffee mixture, and had just enough. I didn't have any rum on hand, so I substituted with Frangelica. Yum! Also, as noted by other posts, don't judge by the way it tastes when you are making it. I thought it quite blah during preparation, but after 2 days in the fridge it was delicious. For presentation purposes, I made it in a trifle dish. I modified the layering a bit, but used the same amount of ingredients and it fit perfectly. I covered the bottom of the dish with lady fingers and then also stood them up along the outside of the circumference of the dish (on the first layer only). I then did a layer of filling, layer of cream, second layer of ladyfingers, layer of filling, layer of cream, third layer of ladyfingers, layer of filling, layer of cream. Thanks for adding another great dessert recipe to my collection!

FanFreakin'tastic!!!! OMG....I am so glad that I chose this recipe over the many others on this site...I made this Christmas eve to serve for dessert on Christmas day for 10 of us. It was absolutely the best, and my family raved over it.....I made espresso using instant espresso granuals, used Kahlua instead of the rum, and did need to double this as the lady fingers are like little sponges. I did use the Savoiardi lady fingers that I easily found at Shop-Rite. They are the hard lady fingers, not the soft. I dipped each one half-way(long ways)and then placed the espresso/kahlua side up in a tin pan (11 3/4" X 9 1/2") and then spred my filling on top. By the way I loved that the egg yolks were cooked and that you didnt need to use a double boiler, after I made the egg yolk and marscapone filling, I made the whipped cream and then folded that into the cheese mixture (so I had one filling instead of 2)I layered the filling over the fingers and repeated. I made 3 layers with the marscapone cheese filling on the top. I dusted with the cocoa powder when I served the dessert. Everyone said it tasted like it was from a fine Italian restuarant. I was nervous that it would become soggy and runny....and that was not the case it was perfect. I recommend folding the whipped cream into the egg/cheese filling. I really think it saves a step and really makes the filling light and very flavorful. Thanks for this recipe. I highly rate this.....10 stars+!

I made this recipe for company last Friday and it was wonderful. I learned to make Tiramisu in Italy from my husband's family and this was every bit as good. Even better because this recipe cooks the eggs. I have two hints to pass along. I increased the coffee to one cup and the rum to 4 tablespoons. Also, I did not split the ladyfingers. I put the coffee/rum mixture in a shallow container and then quickly dunked both sides of the ladyfingers in the mixture. I'm looking forward to making this recipe again, soon!

I LOVE this recipe! Originally, I was quite disappointed. Shortly after making it, I had a piece and decided it wasn't worth the cost of the ingredients or the time it took to find them. However, when I went back to it a day or two later...HEAVEN! I've made it three times since (all in the last month) and I always make it two days before I need it or plan to eat it. It's one of those recipes that needs to sit a while. I use more vanilla, equal parts of coffee and brandy (and more than the recipe calls for), and I've even made it with pound cake when the local bakery/deli is out of ladyfingers...it's just as good and much cheaper!

Positively the best Tiramisu recipe ever but with adjustments!! I took a long time reading the reviews and agreed with most of the suggestions. This is what I did and it turned out brilliantly. 1. I used a 9" springform cake tin and lined the outside with dry sponge fingers sugar side out cut to level of the tin. Bit fiddly but the shape can be perfected once you start putting in the filling. 2. Savoiardi biscuits are the best quality, but any supermarket sponge fingers will do. To use up leftovers I used a mixture of both. For three layers you need 2 or 3 packets especially if using a springform tin. 3. Agree egg/sugar/milk mixture must be stirred constantly whilst cooking to a nice thick consistency. Also stirred it twice while cooling. You should end up with thick yellow custard. 4. As suggested, I added a little sugar (level dessertsp.)to whipped cream and vanilla mix. 5. I folded the mascarpone mix and cream mix together. 6. Agree you need to treble the amount of coffee and rum. Rum is best of all in my opinion to get a good balance of flavours. 7. I mix rum/coffee in shallow dish and then with a sponge finger in each hand I dip, flip and out. This takes a second or two and just colours the fingers on either side. Do not soak them or you will end up with a mush!! Do a couple at a time and put sugar side down in base of tin to form complete layer. Totally unnecessary to split fingers. 8. I put a third of the mascarpone mix over the top of base fingers and sprinkled

I am not a Tiramisu fan but apparently this recipe was outstanding. I did double up on the coffee and instead of rum I used Kahlua (which I doubled also). I used a pastry brush and brushed the coffee onto the lady fingers. I also whipped the egg whites and added them to the cheese mixture. Makes it very fluffy. Definately let it sit for 24 hours. The flavors really blend in. Don't forget to sprinkle your cocoa on just before serving or it will get soggy. I also added some strawberry chocolate shavings on top of the cocoa. Looked really good.

Very good but MUST double the expresso and liquor. I will make this again. I decided for presentation sake to make it in a cheesecake pan. Before serving remove the sides of the pan and transfer (with bottom of cheeseake pan) to a pretty serving dish and hide the edges of the pan with sliced strawberries.

Wow! I made it yesterday for Thanksgiving and all our picky eaters loved it!It was the hit of our dessert table - Now I will be making for Xmas too! It really tasted like it was from my favorite Italian restaraunt! I read all the tips and suggestions for this recipes -following is what worked (and didn't work)for me: - made it 2 days ahead worked great - added more coffe and Rum ( 1 cup strong coffe and 4 table spoons rum) this worked perfect! - tried quickly dunking ladie fingers vs drizzling was a disaster! I tried quickly doing this with the liquid spread out, but it absorbed up almost all of the liquid after just a few ladie fingers, so I would reccomend the drizzle method which worked just fine. Thanks for this great recipe!

This was my first Tiramisu attempt and I got raves - no reason to ever order it out again. I made it in a trifle dish so it was 3 layers of each. I also soaked the lady fingers. Also somewhere in the middle I shaved some dark chocolate - also on the top. If you want to split the recipe into a few smaller tasks, I made the cheese mixture 3 days in advance and rest 2 days before serving. It worked out well and lighted the load. Will definately make this again.

I've made this several times! Truly easy --it's become my bread and butter. Awesome reviews. I never use Rum though. Tip: 1. Don't change the amount of sugar. 2. Keep stirring the yolk mixture over the stove till the sugar has melted. Don't refrigerate the yolk mixture after it's been cooked. Instead... 3. Stir in the room temperature Mascarpone cheese into the hot yolk mixture so that it will melt easier and it won't be lumpy. 4. Stir the semi whipped cream into the yolk mixture. 5. Don't dip both sides of the lady fingers. It makes the Tiramisu runny. Yuck. (This can be made with both types of lady fingers.) 6. Sieve the cocoa on top the Tiramisu when it is ready to be served, otherwise the cocoa will get moist and won't be as pretty. 7. Refrigerate for 48 hours for best results. Make this ahead and you won't regret it!

I found this recipe about a 1 1/2 years ago when I was pregnant. I got tired of craving it constantly and paying Italian restaurants $6 a piece just to satisfy my cravings... So I hunted down all of the ingredients. I also read the reviews on here and one said to mix the mascarpone mixture with whipped cream, so I did and every time it turns out perfect. I ALWAYS make tons of the coffee/espresso mixture because there is never enough, I make about 4 to 5 cups of it. And I either use Trader Vicks coffee liquor or Khalua. I made a version tonight for my MIL who doesn't drink coffee with DARK hot chocolate mix (5 packs), 1/2 C. of regular baking cocoa, 1/2 cup of Godiva Choc. liquor and 5 cups of HOT water. Turns out great for those who aren't into coffee. As for the lady fingers some people say to barely dip and others say dunk. I think that depends on how much you like the flavor of coffee. I dunk mine all the way in because I love coffee. I also use hard lady fingers. And another good trick so the cake comes out nice and formed is to really pack the lady fingers in tight, after they have sat a bit in the pan they will be soggy, slide them over and squeeze one more in. When you slice it it will come out very nice looking. And the egg mixture, make sure you beat the yolks, sugar, and milk together well (electric mixer is best) BEFORE you turn on the burner. It will be smoother. And try to let the cake sit for AT LEAST 24 hours before you eat it! The longer it sits, the better.

Pretty easy recipe and tastes GREAT! However the directions are very vague when it comes to mixing the egg yolks with the sugar and milk. After ruining the custard on the first attempt I retried it using an electric mixer to incorporate the sugar (until it turned a light yellow) and then I added the milk gradually (also using the mixer) before cooking it on the stove...PERFECT and extremely smooth custard. Excellent recipe...will definitely make again! Thanks Christine

I don't know if its that I don't like tiramisu enough, or if I did something wrong with the recipe, but I was a bit disappointed with how this turned out. It was a lot of work and the flavor of it wasn't all that great, even after letting it sit in the fridge for 24 hours. It wasn't sweet enough for me, so if I do make this again, I'll definitely add more sugar. It did make for a beautiful presentation though! Thanks for posting the recipe!

This tiramisu is delicious. I've made this three times now, and I have noticed a few items that you might appreciate: 1) Your custard/zabaglione will not set up after "a minute" of gentle boiling. You will have to watch for the change in color and consistency to get it right. 2) My "gentle boiling" does not go over well without a ban marie. 3) If you accidentally buy hard lady fingers, just soak them in a bit of extra liqueur/coffee, and they'll be fine (and, as far as I'm concerned, they'll be better). Don't let them get to the point where they are falling apart or dripping liquid. 4) The completed tiramisu needs to be chilled for at least a few hours. Preferably, it should chill overnight. 5) IF YOU WANT TIRAMISU, but you happen to be short on the mascarpone cheese, then you have to go and get MORE mascarpone cheese. If you want CHEESECAKE, then you can be lazy or cheap and use the cream cheese/sour cream substitute that you can find on the internet. That substitute makes this recipe taste a lot like cheesecake. Trust me, there are easier recipes for cheesecake out there.

Okay first of all i have to admit I substituted a lot of things, but it still came out spectacular. Everyone LOVED this dessert though they all said they´ve never had tiramisu like this one so I don´t know if what I made cann even be called that. I subbed mascarpone cheese with 2pckgs cream cheese, 3 tbsp sour cream and a bit vanilla. I subbed the ladyfingers with plain poundcake. And I didn´t have rum for the coffee mixture so I used brandy instead. Oh, I also added a hint of cinnamon to the brewed coffee. And yes, you have to double the coffee mixture recipe. And MANDATORY refrigerate 48 hours. Sprinkle cocoa just before serving. WOW!!

Delicious and very easy to make! This was a hit at home and work alike. My supervisor's wife who is an absolutely wonderful cook, had tried a few tiramisu recipes in the past, but found my tiramisu to be the best and wanted the recipe. Here are the variations I incorporated from the other reviews: 1)1c coffee, 4 tbsp rum 2)Added a tbsp of sugar to the cream and vanilla 3)Folded the cream mixture with the custard (so, just had one filling instead of two) 4)Whisk yolk mixture every 15 minutes while it is cooling in the fridge. 5)Use pastry brush to thoroughly soak lady fingers with coffee mixture. 6)Let it sit for 2 days before serving. 7)Sprinkle cocoa powder once it is set, so that it doesn't get soggy even if you don't eat it all the same day.

Fantastic tiramisu recipe, I can't go anywhere without this dessert request!! This one caught my eye b/c you cook the eggs vs. using raw eggs like the traditional recipe. Do as others suggested, double or triple the coffee/rum mixture. Important to constantly stir the egg mixture while heating. Add a little bit (1-2 tsp) of sugar to the whipped cream. I always use the hard ladyfingers and really can't split them so be careful if you use the 7x11 pan with them; mixture will overflow so adjust the recipe accordingly or use a bigger pan. (Don't want to waste the yummy mascarpone mixture!!). Best to let it set for 48 hours. Lastly, don't sprinkle the cocoa powder until you are ready to serve it, otherwise it gets soggy if you put it on while it's chilling.

Fantastic my friend, first time making it and it was wonderful. Tasting it one would imagine it was a very difficult recipe, however anyone can do it, I am no pro chef, just a guy with a love for cooking and I would say I nailed this one on my first try! (My Back) *Pat Pat*

I've been cooking for 40+ years and I made this yesterday. I made it exact to the recipe, with the exception of mixing all the fillings together prior to putting it all together. There is no need to have the whipped cream layer separate to the custard layer, it just makes it more time consuming in putting it together. I thought the dish was to die for and it was not too sweet or lacking in coffee flavor. However, as others suggested, I agree that doubling the coffee/rum to at least 1/2 cup next time would have been a little bit better. Not because the ladyfingers need so much soaking as they get soft from setting for 24 hours between the custard layers anyway. There is a huge difference in flavor between marscapone cheese and cream cheese, and unless you want cheesecake flavor, use the mascarpone, which is richer and more like a heavy cream taste. Cream cheese has a more distinct flavor no matter what you add to it, whereas the mascarpone takes on the flavors you add as the distinct flavor. Spend the extra few dollars and get the real thing. Whisk the egg yolks, sugar, and milk over medium heat and continue after it starts to boil for 1 to 2 minutes. It will not be as thick as pudding, but after it is refrigerated for an hour it is the perfect texture when you then mix it all together. I don't know how the person who said they went through a bunch of egg yolks because they kept cooking. If you do as directed it doesn't happen.

I made this recipe to wow my girlfriend on Valentine's Day, and it was a hit! I took note of the suggestions in the reviews, namely to prepare the tiramisu at least 2 days in advance; and to double or even triple the coffee/rum mix (I used espresso and dark rum) as the lady's fingers will really soak up the juice. One problem I faced was with whipping the cream and vanilla mix to the proper stiffness. Just make sure you don't overwhip it; the peaks should be stiff enough to stand when you stop whipping, but when you see white chunks floating in liquid, you know you've whipped it too much. Anyway, it tasted DELICIOUS. I'll definitely be making this again sometime.

The problem with this recipe is that there is no direction on what to do with the egg whites...also a Double boiler should be used so that the eggs do not end up scrambled...these two details I found out AFTER. I called my mother who said that a double boiler must be used to make the custard and the the egg whites should be whipped until stiff and folded into the egg custard as the very last step. I think that the overall flavor of this recipe will be good when I re-do it but this time it had a strange consistency with the egg cooking the way it did. I also added some powdered sugar to the whipping cream to sweeten it up a little bit but I would add just a little more sugar and some vanilla to the custard as well.

I have never made Tiramisu before but this was super easy and the best I have ever had. My coworkers loved it!! I used part rum and part Kahluha for a swtch up. It was great.

First off, let me just say that I absolutely hate rum, but this gave it an entirely new meaning. I made this for my husband's early Father's Day dinner (his favorite dessert) and he rated it as a tie for the best he's ever had. My son scarfed it down in minutes and I even had seconds. This recipe is so easy to follow and, after following the advice of others, had BARELY enough liquid to use with my lady fingers. You have to double the amount of coffee and don't skimp. I had 3/4 of a cup and I literally ran out. That 1/4 cup would have made a huge difference. I used rum extract instead since I won't buy rum and it was waaay overkill (about 1 1/2 tablespoons overkill). I used way too much and unfortunately the bottom layer of lady fingers were lushes and absorbed it all. So, use the required amount of rum or rum extract! I could have used more coffee than rum flavor in mine as well, but that must be due to my crazy rum pouring. LET IT SIT FOR AT LEAST 2 DAYS! The marscapone cheese mixture was bland when I first tried it but when it sat put together in the back of my fridge for 2 days, angels sang. It needs to marinate and have time to absorb all together. Otherwise, you'll just be eating sweet cheese, unflavored whipped cream, and caribbean coffee soaked cake; not tiramisu. This is the absolutely best thing I have put in my mouth in years. I will be trying this again in about a month and I guarantee you, it will be twice as better...and less drunk.

This came out like a soupy mush! I don't know what went wrong!

Very Good!! I love tiramisu... but I always hated the "raw" egg part!! This is a wonderful recipe.. I used a double boiler to cook the egg/sugar/milk mix.Used "savoiardi", I live in Italy so they're easy to find...I also used "marsala al uovo" which is a liquer for desserts instead of coffee...just great!!!

Fantastic recipe! Brought it to a family gathering and got raves. I did make a couple of changes - I used espresso rather than coffee and used Kahlua for the liquor. I had the soft kind of ladyfingers and found that brushing them generously with the mixture worked well. I would recommend letting this sit for at least 24 hours for the best flavor. I lightly dusted mine with a cinnamon/cocoa powder mixture just before serving.

I doesn't get better than this folks! I am a HUGE tiramisu fan and this is better than any I have ever tasted, and I've had tiramisu in Italy! I also doubled the rum and used 1 cup of coffee. I used a pastry brush to add this mixture to the lady fingers (worked great!) and I gently folded the whipped cream into the mascarpone mixture - heavenly!! And yes, it is a MUST that you not serve this the day you make it. It has to be served a day or two later which is perfect for a holiday dessert - it's done and out of the way so you can concentrate on the meal, then wow your guests with this amazing dessert they never even saw you make! The only thing I will say is that this packs a wallop calorie-wise. It's a dessert, so of course it has lots of calories, but just beware the calorie to serving ratio. 12 servings from a 7X11 dish makes for very tiny portions. You will probably eat a piece twice that size, so the calories will double also. Won't stop me from eating this luscious dessert, but it does make me mindful of the rest of my calorie intake for that day. Enjoy! You won't be sorry you made this dessert!

My advice, remain calm. It will not only work out, but in fine fashion. A fine dish worthy of the time and expense. Two days before an employment gathering, I made not one, but two Tiramisu II in trifle dishes. As I was whipping the cream, I panicked. Stiff peaks? There were no stiff peaks, let alone slightly firm bumps. I continued beating and whipping and nothing, it was as though I was stirring milk. The trick is to keep beating. It will happen...eventually. As for the many who suggested doubling the coffee mixture, I wholeheartedly agree. The benefit to using a trifle dish is that after you quickly dip the lady fingers in the coffee mixture and stand them vertically in the dish along the sides, the excess liquid will pool at the center, where it can be dabbed out with a paper towel. I simply layered the cream, Mascarpone mixture and lady fingers in the middle of the dish, with additional fingers composing the 'walls' of the dish. Instead of using cocoa powder, I shaved a Dove dark chocolate candy on each layer. After the last layer, I scraped curls of dark chocolate on the top, then placed tiny stars of the remainder of the whipped cream between the tops of each lady finger. It looked stunning! Another vote for mixing well. One doesn't want lumps in a luscious dish like this! Make two days in advance, this is very important to give the flavors a chance to settle in to become extra delicious.

Made this for my girlfriend for her B-day as a surprise, huge hit! She's a tiramisu lover and said it was the best she's ever had. What worked for me: 1. Hard lady fingers, ordered from Amazon 2. Doubled coffee / Kahlua mix (Starbucks coffee w/ a shot of espresso added), mixed together and divided in half, used small cup to drizzle halves evenly over ladyfingers layers (2 layers) 3. Used a whisk and mixed eggs & sugar together first, then added milk and set electric stove on '4', slowly stirred until a soft boil - took about 5 minutes, then boiled for about a minute while still stirring. 4. After chilling and adding mascarpone, custard still had very small sugar/egg lumps - other reviews were correct, don't worry about this - after chilling for 2 days it was smooth as butter. 5. Added about a tablespoon of sugar to whipped cream. Used an electric hand mixer to whip the cream. Mixed approx 2/3rds of whipped cream with the mascarpone custard and saved the rest for a light whipped cream only layer on top. That worked really well. 6. I used a rectangular spring form and lined the sides with Pirouline dark chocolate rolled wafers that I had cut to various lengths (uploaded a pic), this was the hardest part actually - getting all that to stay in place with the bottom layer of ladyfingers cut and shaped to fit in tightly. Tasted great and looked awesome. 7. Lightly dusted top w/ cocoa and added strawberry slices with shaved dark chocolate. Great flavor combo w/ the rest!

My advice, remain calm. It will not only work out, but in fine fashion. A fine dish worthy of the time and expense. Two days before an employment gathering, I made not one, but two Tiramisu II in trifle dishes. As I was whipping the cream, I panicked. Stiff peaks? There were no stiff peaks, let alone slightly firm bumps. I continued beating and whipping and nothing, it was as though I was stirring milk. The trick is to keep beating. It will happen...eventually. As for the many who suggested doubling the coffee mixture, I wholeheartedly agree. The benefit to using a trifle dish is that after you quickly dip the lady fingers in the coffee mixture and stand them vertically in the dish along the sides, the excess liquid will pool at the center, where it can be dabbed out with a paper towel. I simply layered the cream, Mascarpone mixture and lady fingers in the middle of the dish, with additional fingers composing the 'walls' of the dish. Instead of using cocoa powder, I shaved a Dove dark chocolate candy on each layer. After the last layer, I scraped curls of dark chocolate on the top, then placed tiny stars of the remainder of the whipped cream between the tops of each lady finger. It looked stunning! Another vote for mixing well. One doesn't want lumps in a luscious dish like this! Make two days in advance, this is very important to give the flavors a chance to settle in to become extra delicious.

Best Tiramisu EVER...light and flavorful. The 1/4 cup of espresso is not enough, it needs at least 1-1.5 cups of instant espresso ( I would rather have more than I need when assembling the dessert than run out midway through and have to make more and wait for it to cool). My family wanted a little more sweetness so I added a tablespoon of sugar to the whipped cream band that did the trick ( I have made 3 batches of this recepie tweaking each time which is what I am summarizing in this review)I also folded the whipped cream into the mascarpone cream, and did not layer the mascarpone and whipped cream as the recipie calls for. Whipped cream will deflate and turn watery after a while ruining the dessert. I also recommend leaving in fridge for 24hrs before eating' this recipient gets better with age:-)

5 stars because no first time tiramisu should EVER taste that good. I just created something that is way beyond my pastry-making abilities. Cosmic imbalance might ensue. Do fold the whipped cream into the cheese mixture and double the coffee/liquor like most other reviewers suggested. If you have any doubts about making this, don't. It's worth it. Just make sure you have enough people around to eat it, or you might end up putting on a a pound or five.

This is absolutely the real deal. Having worked in an authentic, family-owned Italian restaurant as a teenager, I know what tiramisu should taste like, and this is it! The chef at the restaurant always soaked each ladyfinger (not split) individually, rather than drizzling the coffee over them. That was the only thing I did differently - otherwise, I followed everything to a T (and yes, soaking them the way I did meant that I needed more coffee). I recommend using espresso for maximum taste. I agree that this must chill for AT LEAST 24 hours. If you're making it for a special occasion, make it 48 hours in advance and prepare to blow everyone away. And don't be alarmed if it is a little 'soggy' - your custard should be firm (you should be able to cut a solid piece and have it stay together), but tiramisu should be a little soggy! In my opinion. :) If you love tiramisu, give this recipe a try. It's incredibly easy and absolutely delicious!

Really good, but definitely needed to follow others' advice. I've never made tiramisu before, and while it tasted great, it came out a bit soggy. Dipping the ladyfingers (Savoiardi brand) soaked up too much coffee, so next time I'll have to brush it on or drizzle. I was worried they'd be too crunchy if I didn't dip them, but I was wrong! I didn't have rum, so I substituted Drambuie, and doubled the coffee/alcohol mixture. I also used chocolate milk instead of white, though I'm not sure the difference is even noticeable. Will definitely make this again!

simply fantastic! My daughter has been bugging me for years to make Tiramisu. I have been hesitant since I don't like coffee, and it seemed like a LOT of work. Tiramisu IS a lot of work, but this recipe is totally worth it! I used the ladyfinger recipe from this website and made them into two 8" round cakes. I was short on time so I popped it in the freezer for a couple of hours to cool it down quicker. This is my daughter's favorite dessert. I made her so happy for her graduation party! UPDATE: I made this again for my daughter's birthday, but this time I used Kalua and made individual servings using small juice glasses. I used the ladyfingers recipe from this website, and poured the dough onto an airbake cookie sheet covered with parchment paper. I only baked them for 10 minutes and used the juice glass to cut out individual rounds of the ladyfinger cake so I could layer them with the whipping cream and custard into the individual glasses. Once assembled, I popped them into the freezer. This worked out PERFECTLY!!! Once again, I got RAVE reviews!!!

This is an incredibly easy dessert that tastes and looks like it was much more difficult to make. It is very important to let it set in the refrigerator for the time stated to allow the coffee flavor to mix with the ladyfingers and the filling. Otherwise the filling will not be sweet enough! I generously drizzled the coffee on the ladyfingers because I found that if I soaked them, they fell apart. I also used a spring form pan lining the sides with the ladyfingers which made a beautiful presentation. Your friends are sure to be impressed with this one!

Wow...really, really tasty! Made this 2 days before serving to allow flavors to come together. I made this in a springform pan. I lined the sides of the pan with parchement paper, so that the cream wouldn't stick to the sides. Just before serving, I pull the paper away to reveal a perfect round cake...it was super easy for cutting and looked better for my entertaining purposes. I too (like the other reviewers) doubled the coffee/rum mixture. Do use the hard ladyfingers with no worries...once they are (quickly) dunked in coffee mixture then layered with cream they will soften! My Italian friends agreed that this was as authentic as Tiramisu gets...not overly sweet but good coffee flavor. Will definitely try again!

Somehow tasted a bit bland to me, even after spending the night in the fridge, but it is probably because I omitted the rum. I will definitely make it again, using rum, or marsala wine. Make sure you whisk the eggs and sugar with an electric mixer until they are light yellow before you boil them. Also, double your espresso mixture! Had I only made the 1/4 cup I don't think it would have been enough. Update: After two days in the fridge the taste improved considerably and got rave reviews- people were telling me i need to open a bakery!

Used espresso liqueur and it turned out awesome!

This was amazing! I’m normally not a big fan of Tiramisu, but my mom loves it so I decided to make this for her and I’m glad I did! I tripled the coffee/rum mixture because I think that’s where the flavor of the cake really comes from. Also make sure to stir the egg mixture CONSTANTLY!!! while its cooking. If you stop stirring it will clump together and you’ll have sugary scrambled eggs. I stopped stirring for just a tiny moment and had to strain the lumps out.

This was my first attempt at making this desert and it was great. I made it in a 13x9 pan, used 3 packages of lady fingers and followed others' advice to use 8oz marscapone & 8oz cream cheese (diluted with a bit of cream only), I folded the whipped cream into the cheese mixture. I used Kahlua and rum...more than suggested by others! Delish! A word of advice from a French master pastry chef's daughter to those of you who end up with watery, flat whipped cream: Use a brand with CREAM only (no carrageenan) with at least 36% butterfat.

Huge success anytime I make this. It is also great to be able to make it ahead. I usually double the amount of coffee but that is definitely a personal preference. This is not a super sweet dish but it is my dad's favorite. He has a serious sweet tooth so I add sugar to the whipped cream when I make it for dad.

Amazing!!! Definitely let it sit a day or two so the flavors can blend. My family was in disbelief that I could make something so good! It was fairly easy to make too!!!

Tried this recipe and found it to be absolutely delicious! I will, however, double the coffee and rum the next time I make it. It just needs a little more of the coffee flavor, but overall, this is the best tiramisu I've ever tasted. Thank you for sharing this recipe!

Very easy recipe. I made some changes to reduce the fat and cholesterol and it still tasted great and lighter. Ladies...there's is about 6g of fat per tbsp marcaspone cheese and probably the same in the heavy whipping cream! My lower cal version cuts down at least half the fat: -1 C coffee + 8 tsp rum -Mix 3 egg yolks, 1/2 c sugar, 2 c milk, 1 tablesp flour; cook & stir until thicken, add 1 tsp vanilla -8 0z marcaspone , 8 oz cool whip, mix with chilled custard

Coming from a genuine Italian family, older gen born there, this was excellent. My moms recipe required uncooked eggs and these days people dont like doing that anymore. I tried this recipe for the first time this Christmas and my family was floored. I changed a couple of things but mostly what the other reviewers did. I made a full cup of espresso and added 4 TBS of Frangelica liquor and 2 TBS of Kamora coffee liquor. I mixed the 2 fillings together gently folded into each other. I also dipped the lady fingers lenghtwise in coffee mix but only one half the other half facing up I spread the cream mixes. This allows the two flavors to meld but not concentrated in one spot. There are two true chefs in my family and I truly recommend this recipe and do make it a couple days before like everyone said. Enjoy! Also try to find the Savoiradi lady fingers if possible, I think these taste and work best.

Perfect. I've made this many times for company and everyone always raves about it. I like to line the rim of the glass container I'm using with strawberry slices. I use a little extra rum (or Kahlua, whatever I have on hand)and definitely need to double the expresso/rum mixture. I also make is 2-3 days in advance and use the soft lady fingers rather than the crunchy ones.

This is one of my favorite desserts, but I've made modifications. First, I double the amount of coffee & rum. I also double the amount of vanilla in the whipped cream & I sprinkle cocoa on both layers. There is a reason this recipe gets 5 stars. It is DIVINE!

I used this recipe thinking it would be even better than another one I have previously used from Allrecipes. Unfortunately, I was wrong. Tiramisu in my experience has never had two different layers of custard and whipped cream; it has always had the whipped cream folded into the custard part which combines the two flavors better I feel. Furthermore, the amount of coffee this calls for is much too little, I used almost a cup of a coffee and Kahlua mixture. It is good, but not nearly as good as tiramisu could and should be, and does not deserve five stars to say the least.

when you double the coffee and liquor, it is fantastic!!!! I will make this again!!! Tiramisu is my favorite dessert. I thought I had to eat at a fancy restaurant to have it.... no more.... I will be making this anytime I want to impress someone!

Okay, so after 4 times making the cake (at least 1 &1/2 time failed) here some of my lessons: reduce the milk, too much milk will make the cheese mixture soft and not good to hold the shape. Put the cheese out of the fridge until room temperature- so it wouldn't create lump. Bake the ladyfingers at 250 for 5-7 mins so it would stay harder and not soggy when you try to dip into the coffee. And most important, let the cake stays on the fridge at least 12 hours. The longer it stays, the stronger the shape and the tastier it is. You can also sprinkle another cocoa cover after the first layer. I'm a guy and I make this for my birthday as well as 2 of my friends'. The cake quickly went out in 30 minutes- enough said!

A wonderful tiramisu! I looked high and low for a 7x11 inch cake pan and used a 9x11. For the first layer of ladyfingers, I followed another members suggestion and drizzled the coffee mixture-don't do this, dunk them in the bowl! I subsituted Kahula for the Rum. The one problem I had was the whipping cream, I think I had to triple it, 1 1/4 cups heavy cream is not anywhere near the amount needed for two layers!

I made this for my sis in laws b-day, and she loved it! The only thing is I would half the liquer that is used if serving to people how dont really like the taste. I used kalula instead of rum. I also used cool whip instead of making my own whipped cream. Doing this ommites and extra step and tasted just as good. I also used the hard lady figures instead of the soft, the soak up a lot of the coffe mix so be careful or else you end up with mush (but it still tasted great!).

This recipe was well-rated, so I gave it a try. Fantastic! Sooo easy too. A couple adjustments however: I followed several reviewers advice and tripled both the coffee and the booze (I used kahlua for booze and espresso for coffee). This is a lot of the flavour and since the lady fingers absorb it all so quickly it is very important to have plenty of coffee/booze. Also, try and have the mascarpone at room temperature before mixing in...otherwise it'll likely be lumpy. Other than that, great recipe! Will definitely make again.

It got 5 stars from my guests, also. I made this following the recipe except that I wound up doubling the amount of rum and coffee because I ran out before I was finished brushing it on the ladyfingers. I would suggest making it as written and using all that on the first layer, then mixing another 4 T. coffee with 2 more T. of rum for the second layer of ladyfingers. I used the recipe for ladyfingers from this site. I was very impressed with the final product. I made it a day ahead and the flavors had time to meld.

ok I just finished this about 10 mins ago ! I am so pleased the way it came out, looks beautiful, I am raiting 5 stars because of how easy it is to make, I will post later on taste amd texture, YAYYY Cant wait for it to set ... We'll see what the kids and hubby have to say !!! OK I am back a new hours later !!!! OMG sooooooooooooooooo good ! I love this recipe and I will definitly make again ! thank u so much for this beautiful recipe : )

Superb!!!

Unbelievable! This is the dessert I make when I want to impress, but best after a light meal, or served later in the evening - its rich! For sure, double up the coffee/rum mixture and prepare at LEAST one day in advance. The coffee/rum mixture tastes pretty bad alone until it has had time to permeate the whole! Also, I cut some ladyfingers in half and stand them up on their cut ends all around the outside - looks pretty and adds more surface area for the coffee rum!

Delicious!! I've had this recipe in my recipe box for months, just waiting for a reason to make it and Christmas was the occasion I was looking for. I made it 2 and a half days in advance per reviewers' suggestions and it turned out perfect- just as good, if not better than at my favorite restaurant. I found the mascarpone cheese in the deli's section of imported cheeses at my local grocery store and used the "hard" lady fingers since that was all I could find. I was nervous about using those after reading multiple reviews saying to only use the soft ones but they are wrong! The hard lady fingers soaked up the coffee/liquor mixture and turned very soft (even the parts that weren't soggy were soft). Everyone loved this dessert and it was much easier to make than I expected. I also made it in a trifle dish and it turned out really pretty.

Tried this recipe a few days ago! I loved it and my whole family loved it! I took alot of tips from everyone one else and 1. Double the coffee/rum 2. I used the hard lady fingers and they were just perfect for me 3. Add a 1-2 tablespoon of sugar to the coffee cause its a bit to bitter 4. Seriously for the best flavor wait 2 days to eat it first day you might bedissapointed but on that 2 day the flavors where amazing^_^ 5. Add bout a teaspoon of sugar to the whipped cream 6. Let the cheese be room tempature it will make it easier to mix and finnally 7. The cocoa makes the difference get a sifter and put it i between your layers! It makes it amazing and very geriously but for the top add it on the day you will be serving! but over all this was amazing just wait the 2 days you will love it!

I love Tiramisu and this is my favorite. I've used this recipe several times already, and every time comes out wonderfully.I double up the espresso and rum. Driggle the coffee mixture over the dry lady fingers. I use as much cocoa power to cover the entire surface, which is probably more than 1 Tbs. One time I put a cover while refregilating, and the cocoa power got too wet. I guess I did not wait the egg mixture to cool down long enough. Taste the same, but it did not look as good. I would leave the cover off for the first few hours.

You don't have to refrigerate the yolk mixture before putting the mascarpone in. In fact, I always [I've made this many times] put the mascarpone in while the yolk mixture is still hot. It's much easier to mix then. And then I just let it sit (unrefrigerated) while I prepare the rest of the dessert. And, yes, agreed, double the rum; & use real espresso. An hour in the fridge is enough to let it soak a bit, but it definitely tastes better after 24 hours.

Didnt turn out at all!

Followed recipe as stated to make birthday cake...doubled the coffee mixture and had plenty. Used Trader Joe's soft ladyfingers. Made the custard two days in advance and put it together 24 hours before the party. It was delish!

I chose this recipe because the eggs are cooked (raw eggs make me nervous). I have made this recipe twice and received rave reviews. Pretty easy to assemble and looks impressive when you are done.

Thanks to all for the reviews. I followed many of them with great success. I used 1 cup strong coffee to 4 Tbsp kahlua. I added 1 Tbsp powdered sugar to the whipped cream mix and used the mixer to whip the cheese into the cream. I folded the (delicious) custard with the (delicious) whipped cream and cheese, which was delicious by the way. :) I made my own ladyfingers from the recipe on this site which I have found to be more flavorful (if less voluminous) than the storebought. When making them, I always spread the batter out, bake, and then cut into bars. It makes it so much easier than piping! That recipe yielded just enough ladyfingers for two layers when layered into a 9" springform pan. (I did not split them in half.) I also waited until the last day to sprinkle on the cocoa and made the tiramisu two days in advance. Since I had turned my ladyfingers upside down and dipped the top third of them in the coffee mix (as opposed to drizzling), I was worried that they might be soggy two days later, but they were not. This received rave reviews! Simply superb. Thank you!

This is a great classic recipe and really makes a wonderful tiramisu. The only problem I saw was that the Tiramisu really has to sit longer then then even 5 hours for the taste to really be there. I'd recommend keeping it in the fridge overnight! Also, I needed more espresso then what the recipe called for. I ended up lightly dipping each ladyfinger in the coffee instead of drizzling. Will definitely make again. Thanks!

Tiramisu is my favorite dessert, and this is an excellent recipe. I've never made it before, but found this recipe quite easy. I doubled the coffee and rum, and I used a pastry brush to soak it into the ladyfingers as I layered them. I'm having a hard time staying away from it!

Very nice. I followed recipe exactly, except I doubled the rum/coffee. Very expensive recipe -- I won't be in a hurry to make this one again! I just used the standard "hard" ladyfinger cookies, which worked fine.

Amazing!! Dip cookies for a second or 2. Any longer than that and the tiramisu is soggy. I know from experience. but everyone to there own.

I made this recipe twice in 2 weeks since I found it...people advising me to start a bakery now...it was so good... as advised by other reviewers, definitely increase the coffee liquor mixture, also I added 2 teaspoons sugar while whipping the cream and vanilla together to add a little sweetness to it... otherwise its soooo good :)

followed the recipe and i have been baking for many years but i was very disappointed in this recipe. it was just ok. will not be using this one again...i wouldn't waste my time nor my ingredients on this one guys :(

This is THE tiramisu recipe to go for - as good or better than many I have had in excellent restaurants. I did make a change or two. 1: I doubled the amount of espresso that I used. 2: I used Kahlua instead of rum. IT was delicious. Definitely leave it for at least 24 hours and don't be too worried about using another kind of sponge cake if you cannot find ladyfingers. I would however be wary of substituting mascarpone with cream cheese, though admittedly I have not done it.

Healthy tip: You will burn about half the calories in this cake if you try to whip the cream by hand. (And wake up with a sore arm the next morning). But it is so worth it.

I love this recipe! The only thing I changed was I used Brandy instead (the italian market where I purchased the ladyfingers suggested it). I put the coffee mixture in a shallow dish (I used an old pie tin) and quickly rolled the ladyfingers in the mixture instead of sprinkling it on. Also be sure to use the hard ladyfingers! It came out excellent and I always get asked to make it!!

Great recipe! I am a very picky Tiramisu eater and this was great. I used Kahlua instead, and lots of it. I don't have an espresso machine so I just used espresso grinds in a regular coffee machine. I also sifted a little unsweetened cocoa powder between layers and added a little on top, it made the presentation nicer and complimented the coffee flavor nicely.

Great recipe! The balance of the flavor of ingredients is perfect. I did double the amount of espresso and used Borghetti Italian coffee liquor in place of the rum. We live in Germany and have an awesome Italian supermarket close to us so all of the ingredients were very readily available. Definitely use the hard ladyfingers...They don't even make the soft variety in Italy. You will not get crunchy ladyfingers as long as you let the tiramisu "marinate " for at least 24 hours. Thanks so much for this DEVINE recipe!

Delicious recipe for tiramisu! It came out a lot like restaurant tiramisu. You will need to make a lot more of the coffee/rum mixture than the recipe calls for, though.

This recipe was amazing. Tasted just like my local bakery if not better and it was so simple. I will definitely be making this one again.

Here's what I don't understand. Why does it not tell you at add sugar to the whip cream? Now fortunately I was smart enough to add the sugar to the whip cream anyways. I'm unsure as to why you'd have to cut the lady fingers in half, or why you would just drizzle them with the coffee. I recommend making double the amount of coffee, and not cutting the lady fingers in half. If you cut them in half it makes the whole dish just a custard mess. This doesn't come close to the tiramisu dishes I have had in the past. I recommend staying away from this recipe and venturing elsewhere for a better authentic tiramisu recipe. Nothing about this dish was good.

My husband's favorite, and he even makes it! I use the soft, cakelike ladyfingers when I can find them, over the harder, cookielike ones.

This recipe is great!! So rich and delicious!! But I would make a few changes next time I make it. 1.) I added a pinch of salt( to bring out the sweetness) 1 tablespoon of vanilla and a pinch of cinnamon to the custard filling. This improved the flavor alot. 2.) NEEDS MORE COFFEE/chocolate FLAVOR. Don't be afraid to really soak those ladyfingers in coffee. I added about 1 tablespoon of coco powder to my coffee because I like that mocha coffee/chocolate flavor together. Add double the amount of coffee As well. Also I sprinkled coco powder in the middle of the layers. This improved the flavor greatly. 3.) Mine came out a little runny, the custard didn't set up very thick. Not thick enoughto cut a perfectly square slice. Next time I will fold some of the whipped cream into the custard filling. This will make the texture better for slicing. Overall with a few changes to add flavor= delish!!!

This was my first time making tiramisu. I brought it to my boyfriends parents house for a get together with his family. His dad said that I could a win tiramisu contest & even mentioned it again to my boyfriend to tell me that "he was out of tiramisu" (haha). Everyone loved it and was really impressed. Only thing though I added sugar to my whipped cream. And I had to work around food allergies so I made one with strawberries (one layer of strawberries in the middle) and one with chocolate shavings and curls on the top. (see my picture). It was a huge hit!!

Easy and DELICIOUS recipe, but a bit time consuming. My boyfriend, friends, and family were so impressed with my potluck contribution. It was such a hit I will be making it again for this weekend! (Tastes better than the ones I've had at Italian restaurants.) **Recipe Notes/Adjustments** As suggested by other reviewers, I doubled the coffee/rum mixture. I left the tiramisu in the fridge, covered, for about 48 hrs to allow all the lovely flavors to marry. Longer, between 48-72 hrs, would have been even better. I must have overcooked the zabaglione (milk, egg, and sugar custard mixture) a bit because it came out lumpy. Per Martha Stewart, I simply put the mixture through a strainer and, voila, out came smooth zabaglione custard. Next time, I'll cook this mixture on medium-low heat. I will take the advice from a previous reviewer who suggested adding the mascarpone cheese into the warm zabaglione custard mixture and then leaving the mascarpone-zabaglione mixture in the refrigerator for 1-2 hrs. Mixing these elements while they were cold made it challenging for me to combine them both into a smooth mixture.

Tasty! I cut the recipe in half and made 4 little individual ones in these clear ramikin-type things I have. I couldn't for the life of me find lady fingers, and the Italian market was closed, so I used pound cake cut into small cubes, and it was still amazing! I topped it w/the cocoa powder, then i put a little biscotti cookie sticking in the side of the bowl with a fresh strawberry cut and fanned around the cookie. My hubby and sons loved it! Thank you!

This was my first attempt at making Tiramisu, and I have to admit, it turned out pretty well. I've been wanting to make Tiramisu for a while now, and was glad that I found this recipe. I took the advice of the other reviewers and doubled the rum/coffee mixture, but it still wasn't enough. Quadrupling would have been better, and I would have had a better result had I quickly dipped them instead of drizzling the liquid on the cookies. Also, I didn't see the point in splitting the cookies in half. I took the advice of combining the custard with the whipped cream to save a layer, as my pan was quite short. Very good eaten a few hours later, but even better the next day!

I found this recipe to be excellent and my friends, who had never tried it, loved it. I did add a layer of biscotti instead of Ladyfingers on the second layer...almond biscotti...excellent!!!

OKay I just made this exactly by the recipe but I did double the coffee and rum, not sure if this is the dessert for me. I felt like I was eating mouthfuls of whip cream and the taste was bland. I might try this again with a few modifications. I also drizzled the coffe/rum over the ladyfingers and I think next time dunking them would better. This dessert is still in the fridge for the second day so I might try another piece...

This is soooo good!!! Let it sit in the fridge 2-3 days before you intend to serve it. Make sure you use really strong coffee and double if not triple the coffee/rum mixture. This is THE BEST!!!!

first time i tried it. really good. i followed the suggestion of doubling the coffee-rum mixture. next time....will add chocolate shavings on top, might give an extra yummy look aside from the cocoa powder

I've made it twice and have found it to be extremely easy and delicious. The most time consuming part is separating 6 eggs. I like this recipe better than others because you have three layers; other tiramisu recipes combine the whipped cream with the marscapone layer. This one is prettier. And you don't need to use a double boiler with this one! Also, each time I've made it, I made it the evening before, so it was in my fridge for about 24 hours before serving - that's perfect for letting the flavors really come through. I also just drizzle the ladyfingers with a strong coffee and kaluha mixture instead of rum and espresso and instead of soaking.

This was wonderful! I made a few changes to it: Used a combination of chocolate and yellow lady fingers, added 1 cup of melted german chocolate to the marscapone, and upped the coffee/rum to 1 cup coffee and 1/2 cup rum for EACH layer. Fantastic!

Easy to make, nice and creamy. Made a couple of substitutions: used Kaluha instead of rum, flavored marscapone cheese instead of plain. Result was a very intense coffee/chocolate dessert.

I made this tiramisu for a family/friend get-together, where there were more than a few "food snobs". It was such a HUGE hit, I was asked to make this every year as a new menu staple. Relatively easy preparation, attractive presentation, and DELICIOUS! Thanks for the recipe!

Awesome tiramisu! this is just like the high end dinning tiramisu. I made it for a wedding tea and everyone loved it. My mom said that it was great and she thought that she did not like tiramisu. I will make this again and often. thanks for a great recipe

"This... is... AMAZING!" is what my (very picky) boyfriend said after his first bite. :D I made this cake for a small gathering with a few friends and they all had seconds and thirds. This tiramisu is just as delicious, if not better, than the one from our favorite (expensive) italian restaurant. This is seriously one of the best desserts I've ever had! And I don't even drink coffee. . It requires a bit of work, yes, but it's generally very easy the make. I followed the directions for the most part, but modified one or two things. I mixed in most of the whipped cream with the mascarpone/custard mixture because I thought it was too cheesy otherwise. I made 1.5 cup coffee and used Kahlua instead of rum. I poured 1/4 cup coffee in a small bowl and mixed in 2 tbsps + 1 tsp Kahlua. I soaked in the ladyfingers for around 1 second on each side and poured in more coffee/Kahlua mixture when needed. . I only had an 8x8 inch dish, but it worked out perfectly in the end. I left it in the fridge for 48 hours before serving, but I think it would've been good after 24 hours too. Awesome recipe!

This was a winner! Did not change a thing. One question I was asked..."is there more?"

Awesome. Made 2 days prior, used 1/2 c expresso w 1/4 c Kahlua. Substituted 2 containers of cream cheese, 1/2 c heavy whipping cream and 5 T sour cream for the marscapone. Added the mascarpone substitute to the egg mixture while they were still warm so they would blend well. This custard was delicious by itself. Not overly sweet. So I did not combine it with the whipped cream as some reviews suggest. Really liked having the custard and whipped cream as separate layers. Thank you for a great recipe.