Tiramisu

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The taste you expect from tiramisu
Rated: 5 stars out of 5

This tiramisu is excellent, although I don't use gelatin or Kahlua (whatever that is but I've made it several times already... and my husband says it only gets better every time! It is very delicious and just the taste I expect when I think tiramisu. There are a lot of versions out there but this is the real deal!

Mary!!!!! Kahlua is a coffee liqueur its what they make white and black Russians with if you know what that is i love this recipe as well and would use it a hundred time if my family wasn't so sick of it lol

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First time I have tried to make tiramisu and it turned out amazing. I went with the suggestion of not using the gelatin. It turned out perfectly, definitely a five star recipe!

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We are Tiramisu fans, I made this recipe and this is the best we have ever tasted. it is easy to make, good directions. just make sure your don't soak the lady fingers for very long. I let them sink for a second and they were a little soggy. Otherwise the espresso and kaluha flavor the next day is awsome ! it made a 9x13 pan. 1 1/2 pks of lady fingers. a little too much for us, will probably 1/2 the recipe next time.

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O my gosh! My mouth drooled over this recipe before I even made it! When I finally made it and tasted the finished product I thought I was in heaven. My mouth melted into the dish! I wanted to eat it all at once but then I knew it would be gone! It took me 5days to eat it all with some help of my family! Before I knew it they wanted more! So my mother suggested I make delightful deserts and dishes from extravegant chefs like you! Good one Gale!

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Ever since my co-worker has shown me this recipe, I have been cooking this wonderful fluffy Tiramisu for three years now on New Year's Eve. It is super easy to prepare. Very low in sugar. Melts in the mouth. I get RAVE reviews every time!! Thank you!

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I have tried many Tiramisu recipes and while some of them were good they just missed the mark. This was the best recipe for Tiramisu that I have ever tried. As good as or better than some of the Tiramisu's I've eaten out at fancy restaurants. It's also pretty simple to make. I pretty much followed the recipe as is. I did use the gelatin. I believe it's so the whip cream mixture holds it's form over time and doesn't weep. I always use real whip cream (heavy cream and if I need it to hold up....I add unflavored gelatin. Doesn't change the flavor but keeps the whip cream whipped. :

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This tiramisu is excellent, atlhough I don't use gelatin or kalhua (whatever that is but I've made it several times already and my husband says it only gets better every time! It is very delicious and just the taste I expect when I think tiramisu. There are a lot of versions out there but this is the real deal!

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I love, love, love Tiramisu. However, I rarely have it because I had not found a place that served it that tasted just like the ones in Little Italy in New York. Or, when I did find it, it was too expensive. I decided to make one myself if I found a good recipe. FOUND IT! I love Gale Gand's recipes. They are great! I've tried many of them. Now I did make a change to the recipe for those who do not want to use Kalhua (considering kids enjoy this dessert as well, instead I used Maple Syrup and I did not use the gelatin either. I'm not sure what the gelatin contributes to the taste but it is Authentic Italian restaurant quality taste without it. My kids and I love it!

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My friends love this Tiramisu. The trick is to nail the technique for the mousse. Don't leave out the gelatin. Add the gelatin to the water, don't stir. Heat over simmering water until dissolved. Let cool while you put the rest of the mousse together. Once the gelatin is lukewarm, pour thru sieve to remove any undissolved gelatin. Whip the whites w/sugar to soft peaks, and slowly dizzle gelatin into the whites as you continue to whip. Whip only until incorporated; overwhipping will create lumps. Immediately fold into the egg/mascarpone mixture; if you delay, the gelatin will set up. If you can do this right, you own this tiramisu. It takes practice, but it is so worth it. I make this in a square springform pan, which makes it easy to portion and serve. Lastly, do not oversoak the ladyfingers; maybe two seconds immersion, that's it (but it depends on the humidity at the time you make it.

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The best of many tiramisu recipes I've made. I feel the gelatin is necessary to hold the egg whites properly (for the right amount of fluff/texture. The trick is to make sure it is completely dissolved before adding it to the egg whites. Slowly pour it into the whites (think tempering, and it works great.

All of the chocolate shavings on top aren't necessary. Using a Microplane on a piece of quality chocolate works fine (it resembles coco powder on top when using the Microplane. Good luck!