Tiramisu

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Very tasty. I halved the recipe and still ended up with quite a bit. As per the other reviewers suggestion, I skipped the gelatin step. Without this step, making the tiramisu was suprisingly easy, but still somewhat time consuming. The dessert was very light, but maybe a little too sweet. I was surprised at how mild the taste of espresso was. I expected a stronger coffee flavor. I used amaretto instead of Kalhua and maybe using Kalhua would have increased the coffee flavor. I DID use coffee flavored mascarpone cheese. Maybe the amaretto was also what made the tiramisu a little too sweet. I would recommend sticking to the Kalhua. All in all - I would definitely make this recipe again.

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Does anyone know how to prevent the beaten egg whites and gelatin from forming a marshmallow- like consistency; which cannot be folded into the custard mixture smoothly? Every time I've made this I encounter this problem. Please help!! I love this recipe and want it to be perfect.

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This is a great recipe, it's probably one of the better tiramisus I've ever eaten! I wouldn't recommend using the gelatin, it leaves these weird lumps in the zabaglione mixture, as I found out the first time I made it. The second time, I took the advice of the other cooks who reviewed this recipe and just made it in the traditional way you would prepare a custard, and it came out PERFECT. This is definitely my go-to recipe now!!!

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I LOVE this recipe!! Best tiramisu ever. I did include the gelatin, but to make it not so lumpy I whipped it in to the base with my hand mixer, still super light and sets up well. Couldnt find lady fingers but just used short bread cookies and it turned out to be my favorite part!

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This recipe is awesome. It's been a hit with EVERYONE I have made it for, and it is one of my personal favorites; so light and fluffy and creamy.

I also would suggest to people that either can't find lady fingers or who said the flavor of the coffee/espresso/kahlua was too strong for their taste try Vanilla Wafers. They're very easy to find and they work well. They also dissolve into a nice thin layer, which makes the taste of the kahlua/espresso much more subtle.

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This recipe is fantastic, however it does not need any gelatin if you make the custard correctly - i omit this step

i use the red box of Baker's semi sweet chocolate for the shavings and use a peeler to get the shaved look

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I skipped the kahlua and gelatin after reading other reviews and the fact that I couldn't find kahlua. Also, instant espresso wasn't available to me and I couldn't buy shots because I was in a pinch, so I just used instant Folgers coffee. Otherwise, I followed the recipe exactly and it turned out great! I was a little worried because the filling was kind of pudding-esque, but it still tastes amazing!

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Taste really awsome. I took the gelatin out of my recipe. and still tastes greaaat!

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Amazing recipe!! I have made this tiramisu many times for family activities and every time all people have nothing but to said "that's the best tiramisu I've ever had!!!". It's a lot of work, but so totally worth it!! I substitute one cup of mascarpone for cream cheese and the flavor is enhanced, I love it!!!

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Great and easy recipe. Don't use gelatin unless you want to unmold the dessert. I usually make 1/2 recipe which is ample for 6 people (served in small coffee cups. For a half recipe 1 250 g tub of mascarpone, 4 eggs & 1 c cream is appropriate.