Food Network
Home> Recipes>
Tiramisu Recipe

Tiramisu

Recipe courtesy Wolfgang Puck, 2002

Show: Wolfgang Puck

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (26)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 26

Showing 1-10 of 26

Sort by:

Newest

  • on January 27, 2012

    Flag

    Really GOOD ...delicioso !!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 17, 2011

    Flag

    This recipe was a big hit at a family party. The store bought pies that others brought just sat there uneaten ! I am not a big Marsala fan so I substituted and used a quarter cup Grand Marnier and a quarter cup of Zaya Rum. Zaya is a 12 year old sipping rum from Trinidad. Open the bottle, close your eyes, and breathe in ! You'll smell brown sugar, spice and cinnamon. It is absolutely delicious. Other reviewers have commented on the essential need for espresso. I agree. Thank you Wolfgang. BTW... Wolfgang's grandmothers apple pie recipe is the bomb too !

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 19, 2011

    Flag

    Wow. This is an absolutely delicious recipe...no changes needed at all. The only thing different I would do next time would be for presentation purposes ~ put in in a trifle bowl. Initially, I was going to use strong coffee as I do not have an espresso machine. I ground the coffee extra fine and made it strong...but it didn't have that espresso taste at all so for those of you wanting to use espresso and don't have a machine, I would recommend going to Starbucks and asking them for four double shots (8 oz of espresso. Cost slightly over five bucks.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 19, 2011

    Flag

    I made this recipe today for the first time and everyone loved it!!!
    It came out perfect and simple to make; just follow the directions; I did not have Marsala so I used Frangelico (hazelnut wine and the flavor was just delicious.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 19, 2009

    Flag

    I love this recipe. It is quite simple and delicious. I put it in a trifle bowl to make it even more festive. My family now requests it and all tiramisu is measured against it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 29, 2009

    Flag

    This was the best recipe and so simple. Not sure why some people said takes all day. It was very easy and not time consuming at all. My son who has always been a picky eater loved this and couldn't stop eating it. Thanks Wolf Gang.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 28, 2009

    Flag

    I've made this recipe several times, and always the flavor is outrageously good. I typically make it for my husband when he comes home from training/deployment and it has always been a major highlight. The last time I made it, though, I had a little trouble with the marscapone cheese. It appeared to separate and I have no idea why. I've never run into this trouble before, so am unsure what I might've done wrong. Has anyone else had this problem or know what might've happened or did I just suddenly forget how to cook? :

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 13, 2009

    Flag

    This recipe was quite time consuming. It was definitely worth it though. The only problem was that I used a pan that was too small to make my lady fingers so they were a bit thick and didn't completely soak up the expresso syrup. It was still great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 26, 2009

    Flag

    This turned out nicely. It tasted as good as anything I've had in a restaurant. I didn't have an 8x10 mold, so I used a 9-inch round springform instead, which was the perfect height. For each layer of ladyfinger, I put in a large square of ladyfingers and filled in the gaps between the edge of the square and the pan with scraps. After the tiramisu was in the fridge for the prescribed two hours, it came out of the springform beautifully and looked really nice. It may even be preferable to use the springform because then, the tiramisu can come out of the pan and displays like a beautiful cake. Also, if you can't make espresso for the syrup, extra strong coffee works fine. When you make this, just make sure that you have a lot of time on your hands, because it is a labor of love.

    FInally, the liquor taste is not overpowering if the sabayon is cooked long enough in the double boiler.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 14, 2008

    Flag

    I made this for a bbq get-together and it got raves from my guests. An outstanding recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 Next »
Advertisement
[an error occurred while processing this directive]

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.