Chocolate Tiramisu

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I didn't realize how different from the traditional tiramisu this recipe. The zabaglione was very sweet and rich by itself and I used 1/2 dark chocolate and 1/2 bittersweet. I cooled both the melted chocolate and cream mixture and the whipped egg mixture before mixing the two together. I had to whip the zabaglione for about 10 minutes before it was thick enough. I had the opposite problem with my ladyfingers as they were not soft enough probably because I did just "dip" them in espresso. If you dip them, there's no way you'd need more than 2/3 cup of espresso. The other reason the ladyfingers did not soften like you'd expect was that there wasn't enough filling even after mixing the zabaglione with the mascarpone and whipped cream (and I used all 8oz of mascarpone. I also let it sit overnight so the flavors could incorporate better. Next time, I think I'm going to try Ina's tiramisu recipe despite the raw eggs and see if it's closer to the traditional flavors.

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Just cant seem to get the mascarpone to blend well with the whipped cream! Anyone have a suggestion? I made my own chiffon cake...in 2 rounds and split them..so good! Cant imagine using store bought cookies for such an incredible dessert! I would just like a smoother filling and topping. Thanks

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Came out as one of the best desserts I've ever made!
Changes to recipe given: Used dark chocolate, chocolate chips for not only melting with the cream, which gave a richer flavor, but also chopped them as "shavings" for the topping.
Also, my grocery didn't have lady fingers so I used Vanilla Wafers.
Everyone at the party I took it to raved about it!

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If you are having trouble with the lady fingers falling apart of being to soggy you are probably soaking them. Just dip them. This is a fantastic tiramisu. better than both of my Italian grandmothers recipes

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This was so good and rich with just the right amount of expresso flavor. It is easy to make but does take several steps, so plan ahead. I can't imagine that anyone would have trouble with the ladyfingers becoming too soggy unless they used soft ones and soaked them for way too long. For those of you having difficulty finding crunchy ladyfingers,I found them at World Market. Also, I made only three layers total as called for and it was perfect, don't know why people think it needed another layer.

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OMG! Delicious!! The recipe looked a little hard at first-read it through a few times-read everyone's reviews. Definitely use the Savoiardi lady fingers-dip them quick. Used Amaretto instead of marsala-it was so good-I was asked to make this for a wedding!!!!!

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I had made this muliple times now, each time I get rave comments! All my guest ooh and ahh as to how great this is, even better than many restaurants I tried at! Thanks Giada!

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Ok I am going to say how this is not fair how completely amazing this recipe is. Sigh...I have to get it out of the house tomorrow otherwise I will eat it all. I love the chocolate zabaglione. This was my first time making tiramisu from scratch and I am glad I came across this recipe. It was challenging enough but easy. I stupid left out the sugar in the espresso and could tell in some of the lady fingers I ate but over all still tasty. Definitely want to try your basic tiramisu recipe too but this is addicting! Want to make again for a friendly sit down dinner :.

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The best Tiramisu I have ever had. Made it for my daughter's 23rd birthday and it was a hit! YUMMY!!!

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Recently made this recipe for an Italian family dinner.Note: have never made this before. Found it to be fairly easy with another set of hands. Took a couple of tries to get the correct consistency but once we did the presentation and taste was amazing! I couldn't find ladyfingers anywhere, so I substituted pound cake. I also spooned Regular coffee onto my cake layers; I didn't use expresso or "dunk" my cake,it was great!!