Tiramisu

Recipe courtesy Gale Gand

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (79)

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.

Average Rating:

Total Reviews: 79

Showing 31-40 of 79

Sort by:

Newest
  • on December 19, 2010

    Flag

    This recipe looks pretty solid, I'm just confused on the espresso part of the ingredients (due to my lack of use of it. How does that even work? Is one expected to have an espresso machine in their house? I REALLY wanna make this recipe, I'm just unsure of how to go about doing it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 07, 2010

    Flag

    My tiramisu was a disaster. Maybe I did something wrong... not sure. The creamy mixture was too runny, so I added gelatin as per the recipe and got horrible lumps of gelatin in the creamy mixture. The tiramisu is almost unedible.
    Anyone know how to avoid the gelatin lumps?

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 02, 2010

    Flag

    looks tasty gonna try it

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 24, 2010

    Flag

    This recipe is excellent except that I do not want a gelatinous texture to my tiramisu. I am from NYC so I have been making this italian dessert for years and this one actually resembles the one from my grandmother. I use the Savoiardi lady fingers so they are crunchy initially and stay together so much better than any other soft one. Also, they absorb all the coffee/kahlua flavor and liquid! I think this recipe might be better with a bit of vanilla in the egg/mascarpone mousse. I loved it in general, and it IS THE REAL DEAL! No other ingredients would make authentic Italian Tiramisu and that is why I love this recipe so much! Buona Fortuna! Ciao!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 05, 2010

    Flag

    Always wanted to make this dessert and it was fabulous. This will be big hit for parties.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 27, 2010

    Flag

    That's a little scary after the recent recall.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 22, 2010

    Flag

    This was OK at best. I made it for a dinner with friends. It was just not all that.
    It had too much liquid. The Lady Fingers could not absorb it all. The ingredients cost over 25.00. Will never make it again.
    I threw out over 1/2 of it.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 15, 2010

    Flag

    It helped to read all the comments and suggestions from other more experienced cooks than I! My first attempt at making this I followed the recipe exactly. I had never used gelatin before and sure enough I ended up with the lumps, which were not very nice at all so I painstakingly sieved the whole thing until they were gone. My husband has a lot of business lunch and dinners and has tasted tiramisu many times before. He thought it was the best he had tasted.
    The second time I made it I left the gelatin part out and it tasted the same to me. Not sure what it will look like tomorrow.
    Both times I have ended up with a lot of the coffee and alcohol mixture left over so I must not be soaking the ladyfingers for as long as the recipe intends?
    So delicious I ate far too much of it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 16, 2010

    Flag

    This is amazinglt fluffy light and flavorful. I have made this my new signature dish. I am always asked to bring it to gatherings and parties.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 11, 2010

    Flag

    im not a big fan of this desert. but it is my husband favorite and i made it and now i am in love with it too. i did not use the gelatin and used vanilla wafers in place of the lady fingers and it was still just as good!

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

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.

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