Chocolate Tiramisu

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Very Tasty. Quite fun to make and everybody loves it.

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This was the most delicious Tiramisu I have ever had. I have often been disappointed by the restaurant variety. Now I can make my own. Even my picky husband loved it! Enjoy!

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I really liked the flavor of this tiramisu, however I wished I had the following tips before starting. As others have said, the recipe is a little confusing. Hope the following helps you:
1 the number of ladyfingers is 32 not 24, which makes for 4 layers of ladyfingers - begin and end with ladyfingers and use 3 layers of chocolate filling
2 make sure your marscapone is very soft before adding, otherwise it will not mix in - even when blending with a mixer, and you will have little clumps of marcapone that you can see when you cut the pieces,
3 the 8 ladyfingers, laid side by side, will not fit in the pan size she suggests you use. I used a bigger loaf pan and it worked fine,
4 I used regular coffee, not espresso, and it was just fine - I liked it better because the flavor wasn't as bitter.
5 it took longer to cook the egg mixture before it was thick - more like 8 minutes and I used a double boiler,
Good luck and enjoy!

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Giada knows Italian! This dessert is fabulous. However, other reviewers are right that the recipe instructions are worse than awful. I re-wrote them for myself after the first time I made the tiramisu. I did add Kahlua to the espresso mixture because I like the extra "kick" the coffee liqueur gives. This recipe also looks good when served because it makes attractive slices on the plate. My guests practically licked their plates.

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I made this for Mother's Day this year and was so pleased with the results. I followed the recipe exactly as it is written here and had no problems with it. The Zabaglione was to-die-for and difficult NOT to eat before assembling the Tiramisu. Everyone loved it!!! I will definitely make this again and will keep it in my recipe file. Thanks Giada!

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great recipe! however, for the chocolate zabaglione, the recipe told us to fold cooled melted chocolate into the zabaglione, which i did, but after chilling it in the refrigerator for several hours, the melted chocolate froze into chunks! my zabaglione got lumpy with granules and small lumps of chocolate that froze! what should i do?

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Giada has a fantastic recipe with her chocolate tiramisu, but it is a poorly written recipe, both on the Food network, and in her book "Everyday Italian." The chocolate zabaglione is the only difficult part of the recipe, but it definately takes way longer than 4 minutes. Her cookbook says to whisk the egg mixture constantly until the egg mixture registers 160 degrees, about 4 minutes. I whisked it for 35 minutes, and still it never reached 160 degrees. I could only get it to 130 degrees and decided to stop before it turned into glue.
Also, it is a 8 oz. container of mascarpone (not 6 oz., 32 lady fingers, and I found that a Venti Starbucks coffee was just the right amount. I also added 3 tab. of Kahlua and half a cup of Marsala wine to the coffee for a little extra kick.
Also in her cookbook, she says to stir the mascarpone cheese 2 times or until smooth, but you do need to whip it to prevent clumps (which I had in mine.
I used the full amount of chocolate zabaglione (with the 8 eggs, not half like Giada says to do.
My only other problem was that her video showing how to make the dessert has the zabaglione already made in a bowl, along with the other elements. It would of been more helpful had she shown on TV how to make the zabaglione which was the most difficult part. After it was all finished, it was worth it. A delicious, free standing, and beautiful dessert, without the worry of the raw egg element that so many other tiramisu recipes have.

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Made this yesterday for dinner last night. Searched high and low for the lady fingers, finally realized my best bet was an Italian deli/market and there they were! A little time consuming to make, but well worth the effort! Absolutely delicious! Just be careful to dunk each lady finger into the espresso for a really quick dip.

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A delicious recipe every one loved. Will definitely make again and liked the idea of the loaf pan. Serving portions are easy to distribute with the loaf pan. Had no difficulties at all and followed the recipe exactly. I might put shavings of chocolate between each layer and without the chocolate shavings on the top the presentation isn't that great. Enjoy !!

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This was my first time making a tiramisu and it was a success!! I followed the previous comments and made sure to let the egg mixture and melted chocolate completely cool before folding it together. I also made sure that the mascarpone cheese was at room temperature. I will definitely be making this one again! Thanks Giada!