Chocolate Tiramisu

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Ignore all the complaints and re-dos of this recipe. I made it exactly as written, with one adjustment: it takes 32, not 24 ladyfingers. I had no problems and got fantastic results. I made the Zabaglione on Thursday. assembled the Tiramisu Friday morning and served it Saturday night. By Sunday, the leftovers were a bit soggy, so I wouldn't do it any further ahead than two days. Longer than that, I would freeze it. Easy do-ahead, impressive recipe that is sure to please.

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This is a very rich Tiramisu, but very good. I added a dollop of whipped cream to cut the richness a bit. The egg yolks took longer to cook than four minutes. I used a double boiler. And...it seems to me that the recipe calls for 4 layers of 8 cookies each (32 and not 24. Serve it chilled, or even frozen as it will fall apart once it gets warm.

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This recipe was one of the easiest things i have ever made not only that but it was delicious. I read some of the reviews before hand and i was very reluctant to try to make this especially after everyone kept saying that it was to runny, not thick enough or enough of the mixture, and also gritty. All that i can say to all those people that in my book are consider epic failures is that your supposed to FOLD in the mascarpone cheese, later the mascarpone filling along with the chocolate zabaglione. Because if you a mixer it loses all its fluffy texture. so for future references FOLD not MIX!! other then that its quite a simple recipe to fallow with a very happy ending. My family loved it even my boyfriend who doesn't like sweet things thought it tasted great even though it was very rich and creamy yet very light.

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Zabaglione did not work for me the first try. Took other reviewers advice and used a hand mixer on the second batch and it worked like a charm. Simply delicious, and everyone loved it!

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This recipe is always a hit. It is easy to make and delicious. Bon apetit!

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The chocolate tiramisu was amazing! The taste was very light and a nice balance of chocolate and espresso flavours. However, for the recipe, to make the zabaglione, I used an electric mixer and definitely mixed it for at least 10 minutes. I don't see how 4 minutes of vigorous hand-whisking could get the proper creaminess and thickness for the zabaglione.

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I love it taste very good !...I would not dip the ladyfinger next time was too much they became too soggy( if you can find a Italian Store for the Italian ladyfingers but overall wonderful recipe was my first time on Tiramisu and I do not cook much dessert... I will do it again

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I saw Giada make this months ago and wanted so bad to make it. I finally did yesterday and it turned out GREAT! I went to 3 different stores looking for crisp ladyfingers and 2 places looking for mascarpone cheese. It was worth the trek! The filling wasn't as firm as I expected once it chilled for 6 hours. I tried to put it on a plate but it started oozing all over the place. I just put the dessert back in the loaf pan. It is so delicious! I plan on making it again in the near future.

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the person who ended up with soggy pudding probably used the lady fingers at the local grocery instead of the crispy italian version. The first time I made it that is the result I got also,, a very great tasting soggy mess! the second time I toasted the lady fingers in the oven and used a turkey baster to lightly coat the fingers with the coffee liquid instead of dipping them.... much better. the third time I found an Italian deli/grocery that sells the recommended crispy italian lady fingers,, as recommended in the recipe to begin with,,, no surprise, a much better result. although, all 3 have rave reviews : even the people that overlooked the soggy mess said it tasted great!

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Excellent. I think this is very hard to mess up. I did not have marsala so I substituted Guinness and it was very very good. I took it to work and there was not a single bite left.