Lemon Hazelnut Tiramisu

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i made this in December in a 9x12 dish and used a third. The remainder froze beautifully and I served it on a square gold platter sprinkled with gold leaf for a v special new years dinner. It was fantastic. Both times a wonderful light dessert with a flavour punch.

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Usually love Giada, but this came out very dry and too lightly flavored for my taste. I'd think soaking the lady fingers rather than just dipping them would be a better option.

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I made this for the first time this weekend. My dinner guests loved it. The only problem I had was that the syrup was gone before I had dipped all the ladyfingers so I had to mae another batch. I thought the lemon and hazelnut flavors were proportioned exactly right. It was very light and refreshing. Will definitely make it again.

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It was amazing! Not too sweet, not too bland, just perfect. I could not find hazelnuts anywhere so I substituted crumbled Ferrero Rocher; OMG! it was out of this world! It was so easy to make and it looked beautiful in a cylindrical glass container.

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It was okay, but way too lemony and really needed some coffee or espresso. Overall I was really disappointed,I thought it would have been better.

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I have made this recipe 3 x and everyone loved it!

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ii haven't tried this yet, but i will i am sure it will be good the reason i want to comment first, issss, why can't people like martha get a life? Giada has more class iher little finger than martha has in her whole body. i'm 80 year's young and i think you should just stay in the kitchen and try to learn something

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where I live sommers are brutal so this dessert is
a must have the only complaining is the low cut tops
and dresses she is a professional not a game show
hostess so please cover up a little

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This recipe looked good, so I tried it. UMMMM....but not tiramisu. Tiramisu has the flavors of coffee and chocolate. None were anywhere to be seen here. I do, however, liked the process of how she made it. I will just substitute the lemon for coffe. I do like the hazelnut liquor. I will just use less.

On a side note. Every here obsessed with her cleavage....get a life. I could care less what the chef looks like. Are they making good food?

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Although I have enjoyed and marvaled at the majority of Giada's recipes, I found this recipe to be a dissappointment. It is costly, time consuming, and the result was too lemony and very dry (I used the hard ladyfinger cookes. Regretfully, due to the cost, I did not try the recipe first before making it and serving to our dinner guests. I ended dumping the dessert. Sigh............