Johnny Garlic's Classic Tiramisu

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I wish I had checked these comments yesterday when my cream wouldn't whip. I ended up adding the mascarpone anyway & hoping that would help thicken it, then the mascarpone broke & ended up tossing $30 worth of ingredients. I did let the cream cool 10-15 mins, but obviously wasn't enough. I think I will go for a few of the other receipes that do not call for that step.

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If the cream doesn’t whip up I found a way to salvage it without starting over. If it won't whip, put it in a metal bowl and place in the freezer for 15 minutes. Double brew the coffee (2 Tbs grounds per 5oz cup. If it’s already brewed it, add some instant coffee powder or just run it back through the coffee pot with fresh grounds to double the strength. Roll lady fingers in coffee just enough to get the surface wet - no more than 2 seconds. Pull cream out of the freezer and beat until it’s the consistency of melted ice cream. Ladle cream over the each layer of lady fingers, and finish as directed. Lady fingers should still have enough dryness to pull some of the moisture out of the cream and allow it to set up reasonably firm over night. It won't be perfect, but it's a good rescue if you have problems with the cream. As for taste, it’s fairly average. I would personally reduce it to two egg yolks, as the cream had a strong eggy taste. That might also help with the whipping problem.

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Thanks LOVED this recipe! I have made it 3 times now and have left out the amaretto liqueur and exchanged it for homemade vanilla because I love love love vanilla. Thanks for the recipe it is fail proof!

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This was delicious! I love tiramisu and combed the internet for a good recipe. I used the DiSaronno as Guy suggested and a dark Italian roast coffee. The flavor was perfect. Exactly what I was hoping for. Just be sure to let the egg yolk mixture completely cool before combining the rest of the cream and cheese or it won't whip up as well, leaving you with a runny mess. Pop it in the fridge if need be until you get the consistency you want. And I suggest getting extra lady fingers. The recipe does make enough for an extra layer if you want it. DO NOT soak the lady fingers more than a couple seconds. 5 seconds is way too long. Just dip it and move on. It soaks up plenty of flavor if you use the right ingredients.

Amazing recipe. Will definitely make this again and again. Thanks Guy!!!

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Amazing! I made this and brought into work and it was the talk of the day.

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I made this to bring to Christmas dinner with friends. While a bit time-consuming, it was worth every second! Not only is this recipe delicious, but it is not the least bit heavy, so it made for a nice ending to the meal. I followed the recipe as written, with one exception: I did chill the bowl I used to whip the cream. It's an old habit!

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Prep time was a little bit but everything flew together flawlessly i cannot wait to hear the comments on this i was tasting all the way through the process and i am very impressed with what came out. Way to go Guy thanks for the exciting new dessert for thanksgiving keep up the awesome work

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Awesome recipe! Easy to make! My sister called it addictive.

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I followed the directions exactly until my heavy cream/yolk mixture would not whip. I started over. This time I froze my metal bowl/beaters. I decided to not put in the yolk mix at first. It whipped just fine. I took it just shy of soft peaks stage but when I added the yolk mix, it would whip no more. I added the cheese and hoped for the best. The result was a whimpy Tiramisu. I dipped the cookies a full 5 seconds bc I was concerned about a lack of flavor. The result was a watery dessert. I would say take that down to 3 but use traditional espresso-the coffee flavor was just too weak. I had doubled the liquor because I just didn't think 3 ounces was enough but I liked where Guy was headed with the Amaretto. All of the other recipes I saw called for rum or brandy. But I think Amaretto tastes oddly of cherries so I used Frangelico. That flavor was not strong enought either. So I wonder if the usual rum or brandy is just the better choice.

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This recipe is excellent. Love it!