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Tiramisu II
December 19, 2008

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

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