Tiramisu Italiano

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Can tiramisu be made without alcohol???

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is very good recipe, it tasted awesome, but did enybody had a problem after edding cheese to the egg mixture? i did as recipe called, first wisk eggs and sugar untill thick and doubled in size, then removed from heat and edded mascarpone, as soon as i did this egg mixture became runny, any sugestions?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is an AWESOME tiramisu recipe. Makes some of the best tiramisu I have ever had AND my kids like it too.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutely spectacular. I made this for my husband as an extra special birthday treat. His verdict: the best tiramisu he has ever tasted. Tweaked it a little by reducing the amount of marsala wine in the custard and omitting it and the rum from the coffee mixture replacing both with a few tablespoons of Kahlua. Terrific dessert which was also suprisingly easy to make.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I've been making this for years and people ask for it over and over again. It's wonderful and totally traditional just as it is, but I've added "something extra". In the middle of the layers I add a layer of fresh raspberries. The first time I did it my guests were ecstatic. What could be better than the flavors of chocolate, coffee, raspberries?

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Mai, Putting the ingredients over direct heat is exactly what caused your downfall, the ingredients when put in a bowl over simmering water are being melted by steam you cooked yours,(not Good Then you added extra whipped cream and beat it instead of folding. Start over and follow the instructions. It's worth the second attemp.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe and it didn't come out right. I'm assuming I did something wrong because all the comments here say it's amazing...and I wanna experience this amazing-ness too! So what had happened was...my egg/mascarpone mixture decided that it wanted to curdle. I didn't know exactly what was meant by the "dish over simmering water" part. My interpretation was placing a bowl into a pot with simmering water in the pot...but (and this may have caused my downfall I thought "well, the simmer water is gonna heat up my bowl, so why not just put my mixture into the pot and set it on a lower heat??" And it was a really low heat...low enough so that I could touch the actual pot comfortably while on the stove at the setting it was at, so I eventually turned it up a little (maybe the lack of heat was the problem? Regardless, I whipped my cream and added it to the mixture...and it seemed to curdle even more. So in an attempted to get all the lumps out, I used the electric mixer on it (I know, it clearly said "fold". But it wasn't working! And what ended up happening was that my egg mixture separated into a kinda-solid top half and a nasty liquidy bottom half. And no amount of beating was going to combine the two. I even tried to add more whipped cream in an attempt to thicken it up. My dreams of a smooth, creamy, thick mascarpone layer were dashed into oblivion! Instead, I got a lumpy, runny, soggy concoction. As far as how it tasted, it was ok. I think I brewed the coffee a little too strong for my liking and I didn't require as much Marsala as was listed.

Anyway, can someone please tell me what I can do so that the mascaropone mixture will be smooth and not separate into liquid and solid? Thanks!

And I'm gonna give this 5 stars anyway because I know when I figure out the problem it will be sooo good!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

If you're going to do it right, this is the recipe! Perfect.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I wanted a truly authentic tiramisu and this was it. The flavor was perfect, the texture was great, and this is the one I'll make again and again. I would make a couple suggestions if you've never made tiramisu: (1 If your egg mixture isn't completely smooth, run it through a fine mesh sieve before you mix in the marscarpone. (2Let the egg mixture cool completely before you fold in the whipped cream, otherwise the whipped cream will deflate and your filling will not be as fluffy. (3 It isn't necessary to cook the espresso mixture. I just poured the hot coffee over my chocolate and stirred in the liquours, and it melted just fine.
This was exactly what I was hoping for in a tiramisu. I'm so glad I decided to try it out!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I used this recipe, using chocolate "balloon" cups (dip small ballons in melted chocolate, them them cool and harden, pull out ballon, fill w/ tiramisu for Easter. They came out absolutely perfect, like little Easter eggs. A great recipe!