Tiramisu Italiano

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I made this along with creme brulee for New Years. It was an incredible recipe, this for sure scored a 12 out of 10. Absolutely amazing!!!! Very, very light and not heavy at all. I had it in the fridge overnight, I put an extra tablespoon of kahlua in the liquid. I found it very helpful to watch videos on U Tube on the making of tiramisu (it gave me more confidence when making it then followed
this to a T, other than adding an extra tablespoon of Kahlua. This was definetly the best tiramisu I've ever had!!!!!!! My News Years guest loved it so much she is making it this weekend for company. LOVED, LOVED it!!!!!!!

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Love the fact that this can be made a day in advance...is easy to make, tastes great and because it's not heavy....doesn't leave you feeling stuffed! Perfect indeed!

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Hands down the best Tiramisu I have ever had, including some at very fancy restaurants. Not quick or easy, but worth every second you put into it.
If you want your dinner party to be talked about forever, use this recipe and don't skimp on the ingredients.

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I registered with the website just so I could review this recipe....because it was fabulous. I followed it, with a few adjustments to my taste (less marsala, more rum. Easily doubled. And it tasted JUST like tiramisu is supposed to taste.... creamy, light, coffee with some punch, refined.

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Tiramisu is by far my favorite dessert. This recipe does not dissapoint. Much better than a lot of tiramisu's I've tasted in Italy. However, I found that by letting it sit in the fridge overnight makes it ten times better!

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this was my first attempt of tiramisu....it didn't crash and burn but it didn't fly with amazing colors either....all together nice flavor and it set up well.....it had a strong alcohol flavor and mine was not as tall as what i imagined an original tiramisu would be....next time i will probably use more dark chocolate and make more of the cream mixture....my mom and other family members really enjoyed it so im pretty sure others will too

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This was my first time making Tiramisu and I wanted to pick a recipe in which the eggs got a little bit of heat instead of going in totally raw.

It turned out beautifully and exactly how I imagined tiramisu from any restaurant I've tried.

I only used 24 of the 48 ladyfingers. But this could be because my ladyfingers were bigger, or I used smaller dishes. Otherwise, this was a perfect recipe!

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I made this several years ago and got RAVE reviews! Our son wanted to make for a company dinner but when I moved I had lost the recipe. Just found it again and he made for his dinner party. All of his office now has the recipe with the instructions to use italian lady fingers (they are firm and follow it exactly. Be sure and keep the water simmering only and beat, beat, beat!!!

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Tyler, You've done it again ! This recipe is a winner. I've made it several times for friends and family and have gotten rave reviews every time. Normally, I'm not a big fan of incorporating alcohol into my cooking but the Marsala and rum served to complement and enhance the richness of this desert. I did double all the ingredients and made my own lady fingers because I couldn't find any at the stores. I used a double boiler and electric mixer to make the zabaglione which thickened up nicely after about 10 minutes and doubled in volume just like you said it would. I layered the mixture into wide mouth wine goblets for a pretty presentation. It's recipes like this that boost confidence. I'm finally starting to feel like a real cook ! Thank you Tyler. You rock !!!

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I really enjoyed making this recipe. It was a little more complicated than most basic dessert recipes, but that made it challenging and really rewarding. I've had Tiramisu at restaurants before, and I always enjoyed it, but at $6.00 a piece, I thought I would try making my own at home. I doubled the filling as many people suggested, and it filled a 13X9 pan as full as it could get. It probably would have served 20 people. When I make it again, I will use half the amount of ladyfingers and a single amount of filling and a slightly smaller pan. Thank you for the recipe Tyler!