Tiramisu

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I love Ina and all her recepies are great! I am a true Tiramisu lover and this one is awsome! Except for the strong rum flavor, I followed the recepie exactly and everything came out great. The flavor is nice but the rum is so over powering. Next time I will use less! Still yummy!!!

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I was wondering if there was any way the rum can be replaced? I read the reviews, and (not being a big alcohol fan myself.. saw quite a few reviews saying the flavor was too strong? Please help?
Thank you!

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My husband made a traditional italian dinner for his family so I decided to make Tiramisu for dessert. I reviewed many, many recipes and this seemed simple. It was utterly delicious. My husband is like Mikey - he hates everything, But he loved this TIramisu. I followed the recipe except I used Splenda instead of sugar with the egg yolks. BTW . . . his dinner was great, too.

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I tried this recipe over the weekend and the taste was great; however, i messed something up because the filling was a little lumpy...i am not sure if maybe the coffee was not really at "room temperature" or if maybe i did not mix it for a good amount of time.

Does anyone know how long it should mix at medium speed after the mascarpone is added? i am thinking maybe i turned the mixer off too soon.

But, everyone that had it loved it. Just as some people mentioned on their reviews, i had a few people say that the rum was too strong, and others say that it was perfect. i personally loved it!

Layda

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Tiramisu is my husbands all-time favorite dessert, so I knew I had to learn to make it before Christmas. After reading MANY recipes and watching several videos, I decided this one was the most straight forward one. It's still setting in the refridgerator right now, so I haven't tasted the final product, but the assembly was so easy and I had no problems with the mascarpone mixture being too runny at all. Having all your ingredients at room temp is very important.
SIDE NOTE: after the mascarpone mixture was finished, I beat 1 quart of heavy cream with 1/4 c. sugar. Once it was light and fluffy, I gently combined it with the mascarpone mixture. Aboslutely YUM! It also gives you more volume, so you can make your layers a little thicker, which....well, who doesn't love more??

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After going through almost all of the reviews, I was soooo confused on whether I should try this recipe or not. Having to stand by Ina I went ahead and did it. As others had said, I followed the recipe to the letter yet found the recipe to be flawless. I'm not a big tiramisu fan but it's my friends favorite dessert and she loved it. I even enjoyed it! So take it from me, if you want to use this recipe, just make sure your espresso is cool and you only dip one side of the ladyfinger for no more than a second.

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Surprisngly very easy to make. I have avoided making this thinking it was too complicated. The only comment I have is people who don't drink alcohol said the rum flavor was too strong and people that don't drink coffee thought the coffee flavor was too strong, so if you drink alcohol and coffee it was yummy!

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Very easy and taste fantastic!!!
I was wondering, if I could substitute the mascarpone cheese for regular cream cheese??? Can someone advise please?

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As someone making their first attempt at Tiramisu, this recipe leaves something to be desired in how it instructs you to mix the ingredients together for the cream. I'm sure the fundamental ingredients will attain the desired result under the right conditions, but that's not immediately obvious from the directions. I got a runny cream on my first try.

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I have no problem with this recipe, although I wish the instructions were a bit more clear. I read some other reviews which emphasized not combining the warm coffee with the room temperature egg/sugar mixture. I made sure to cool the coffee adequately so it would not curdle the yolks. Unfortunately, I did not realize that cold mascarpone would have the same effect on the egg mixture. My eggs curdled and looked like cottage cheese. After some internet research, I figured out that I probably should have let the mascarpone also come to room temperature before adding it to the eggs. I love Ina's recipes, so I can't give this one less than 4 stars because the actual recipe is great and the flavors are delicious. It's only the technique that was a bit challenging. I will be sure to try it again, though.