Tiramisu

Total Time:
2 hr 25 min
Prep:
25 min
Inactive:
2 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • *6 egg yolks
  • 3 tablespoons sugar
  • 1 pound mascarpone cheese
  • 1 1/2 cups strong espresso, cooled
  • 2 teaspoons dark rum
  • 24 packaged ladyfingers
  • 1/2 cup bittersweet chocolate shavings, for garnish
Directions
Watch how to make this recipe

In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.

In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.

Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.

Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.

Before serving, sprinkle with chocolate shavings.

Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.1 291
I was disappointed by the flavor of the recipe.  I increased the sugar to almost 1/2 cup, but the recipe still had a sour milk taste to it.  I've tried other recipes from Giadi's site and have been satisfied. Being Italian myself, I can appreciate the foods & recipes.  This recipe did not do it for me. item not reviewed by moderator and published
I made the recipe for my daughters' birthday. I increased the sugar to 5 tablespoons based on reviews , and increased rum to 1/4 cup. I also used a spatula to soak the lady fingers, I put 3 at a time on the spatula and poured the espresso mixture over it, and was able to slide off and place in pan. item not reviewed by moderator and published
Wow! This is the Real Deal I made this for a small dinner party and everyone raved! Comment was made "This is as good as you'd get in a restaurant" followed quickly by "This is better than you'd get in most restaurants! We did not use rum but sampled all of the likely liqueurs and liquor that sounded good (part of the fun of making) and chose a nice coffee flavored liqueur. I lined the dish with the lady fingers and spooned the cofee mix over since lady fingers get soft and fall apart when soaked - worked perfectly. Thanks Giada for a fabulous recipe! item not reviewed by moderator and published
Sterilize the egg yolks with about one teaspoon of white vinegar as soon as it turn white after beating with the sugar..then add about 1 table spoon of patron cafe liquor to it. Also, you can use cream cheese instead of mascarpone cheese. item not reviewed by moderator and published
I made this recipe just as it is and it was splendid its not supposed to be a sweet desert so I think the amount of sugar is perfect. Also if you don't like coffee or espresso then don't do the recipe because that's how it is supposed to taste. Good job Giada I love your recipes thank you for all you do.!!!!! item not reviewed by moderator and published
I made this recipe and absolutely loved it, I used 4 tbs sugar and double the mixture for a 13x9 mold, not enough mixture to cover you would have to use a smaller dish for the recipe given. Making it again for mothers day. item not reviewed by moderator and published
I absolutely LOVE tiramisu and found this recipe a while back. I followed the recipe exactly and it was PERFECT!!! I took it to a potluck and everyone else loved it too. Making it again tonight for my Bible Study group! item not reviewed by moderator and published
I made this and it came out amazing!! After a few changes. I used 5T of sugar, not 3. It came out with the perfect level of sweetness. I feel like any less and the bitterness of the coffee would have been overpowering. When beating the egg yolks, you want to keep beating them for a full 5-6 minutes, even if they look like they might be done sooner. Keep beating! For the lady fingers, I used the regular old store-bought sponge kind, I toasted them in the oven until they were crispy. Then when I put the coffee mixture on them, I spooned it over them instead of dunking them.. Dunking made them turn to mush. I also made a batch of fresh whipped cream and added it to the middle of the tiramisu. For that, I used 1C heavy whipping cream, 1 1/2T powdered sugar, and 1/2t vanilla, and whipped it until it was pretty firm. Lastly, I didn't even try to do this in a 13x9 pan. I used a 9x9 and it fit perfectly using the measurements given in the recipe. It made a nice high dessert. Yum!! item not reviewed by moderator and published
Easy Easy Easy! followed recipe exactly. If your custard came out runny Whip Whip Whip those egg yolks. I used the stand mixer with the whip attachment and it worked great! The 5 sec rule for the lady fingers was spot on. I did some less time and they were not soked thru. item not reviewed by moderator and published
For those having problems with is recipe, I think there are two things to consider. The egg yolks have to beaten longer than you think. I beat mine for at least 8 mins until they are very thick and pale before adding the mascarpone. The Lady Fingers need to be the hard cookie type. I bought mine at World Market. And only dunk them in the coffee rum mixture. 5 seconds is too long. item not reviewed by moderator and published
I followed the recipe exactly, and it was such a disappointment. It definitely needs more sugar, a LOT more. I also ran out of coffee after the first layer of ladyfingers. The Mascarpone mixture wasn't enough for the custard. It just wasn't tasty, it lacked flavor, and it ruined my Christmas menu. item not reviewed by moderator and published
my 9 year old daughter made this recipe. came out perfect. easy to make, we followed the recipe with no adjustment. all went well. doing it again for Christmas. Enjoy item not reviewed by moderator and published
Made this recipe once - the taste of the custard is excellent, but the consistency was way too soft to hold in the "defined" shape. I since spoke to an English lady who lives in Italy her whole life and when hearing about the runnyness problem she said - "well, maybe you didn't beat the whites enough". I was like "whites?" - yes, according to her (and lots of other recipes I found), you should beat whites separately and add them to the mixture - the consistency is then much closer to what it should be. item not reviewed by moderator and published
I made this last night and it was a success! Hubby said it's the best tiramisu he has had! lol But it's probably thanks to reading the review from some of the reviewers here. So instead of 6 egg yolk, I used 7. Instead of 3 tbsp sugar, I used 5 tbsp! Didn't dip the fingers for 5 secs though. Just really quickly coz I hate soupy tiramisu. TWO THUMBS UP! item not reviewed by moderator and published
Do not use soft ladyfingers it's like drinking espresso. also, I think it needs more sugar item not reviewed by moderator and published
I watched the video and it turned out exactly the same. I think people who complain that theirs is too runny should watch the video because maybe they aren't beating the eggs enough. Another issue I think others may be having is that they are using room temp mascarpone. Only the eggs and espresso should be room temp. My ladyfingers sucked up all 1.5 cups of espresso and rum. I sprinkled some cocoa powder on the top with a little sieve. I can't wait to try it! It looks perfect! item not reviewed by moderator and published
This tiramisu was so amazing! It was so easy to make compared to other recipes I've tried. I tasted the filling right after I made it and it tasted very weird, but after it chilled for 3 hours, it was so good! I used 7 egg yolks, 5 TBSP of sugar, 2 TBSP of rum and added a little sugar in the espresso. Best tiramisu ever. item not reviewed by moderator and published
I want to make this but am getting confused: If I use the "hard" lady fingers, they still only need 5 SECONDS of soaking (or a quick dip)? item not reviewed by moderator and published
I have made this recipe many, many times. It is easy and far the best. Some guests have thought it was from a restaurant. I make a double batch and put in in a trifle bowl with extra lady fingers lining the bowl standing up. I have made it with different alcohols. Last time I didn't have any rum so I replaced it with Frangelico and it was awesome!! item not reviewed by moderator and published
Awesome dessert and so easy! Had to double it but no other changes to this delicious recipe! item not reviewed by moderator and published
I've made this particular recipe a handful of times. The first time, I followed the instructions step by step. It came out pretty good but, I decided that more sugar was the key to perfection. I now add about 5tbs of sugar and it comes out to my liking. My husband and his family are Italian and they rave over this dessert. It's a keeper in our house! *** Tip! If your cheese mixture comes out soupy, it's probably because you did not beat the egg yolks enough. Do not stop mixing right after you see them turn pale yellow. They should have a thick consistency. They need to emulsify.*** item not reviewed by moderator and published
I read another review that had the same problem I did. On adding the mascaorpone to the beaten egg yolks, the filling mixture curdled. What the heck happened here? Guess I will go back to the Barefoot Contessa's Tiramisu … that one works for me. I had all my ingredients at room temperature … was that a problem? item not reviewed by moderator and published
The flavor was there but it was soupy and I ran out of the rum/coffee mixture for 1/2 of the top layer. item not reviewed by moderator and published
Easy, delicious, and everyone was impressed. I would have liked more marscapone mix, too. I used 'Nilla wafer cookies instead of lady fingers which i couldnt find (damn you, Walmart!, arranged in the pan and slowly poured really strong coffee over them being careful to not allow any more than the cookies could readily soak up. Also, used rum extract instead of rum. Be careful with that crap, its strong flavor neccessitated a rebrew of coffee before it tasted right. Grated a dark Dove bar over the top. Took about 25 minutes to prep, and a couple hours in the frig. Im just an old biker, but looked like a real pro today. Thx!! item not reviewed by moderator and published
ADD MORE SUGAR!!! I didn't use the dark rum or the chocolates shavings and I used 8 eggs instead of 6, I don't know how much of a difference that made but I think I would have preferred my tiramisu with 2 more spoons of sugar. Other than that, it was great. item not reviewed by moderator and published
Soupy! what happened...followed the directions exactly....everything goes down hill from there. item not reviewed by moderator and published
Fantastic and super easy! I agree that I wish I had more of the marscapone mixture- not sure I'd double it, probably 1.5x the eggs, sugar & cheese for a 13x9. It also used about 36 ladyfingers so you need at least 2 cups of espresso. Watch the video for the quick dunking technique- it's more of a two- sided "dip" into the espresso. If using 9x9 then I wouldn't change a thing measurement- wise. Made this for Easter & everyone loved it! item not reviewed by moderator and published
The taste of this dish is delicious but I did have to change some things on the ingredient list. With 6 egg yolks and a pound of mascarpone, I had to use a brownie pan (9x9 and slightly more ladyfingers (around 32 or so. Definitely double the recipie if you want a full 13x9 pan. If yours turns out "soupy", it's because the ladyfingers soaked too long in espresso. It took me a few tries to get the timing of how long to dunk down. My husband's grandma was born & raised in Italy, and she said my tiramisu was the best she had in a long time, so I am happy with how it turned out. Good luck to everyone trying this for the 1st time or again. Just make sure you have authentic Italian ingredients and you should be just fine. It's an expensive dessert to make but worth every penny! item not reviewed by moderator and published
Everyone loves this when I make it. item not reviewed by moderator and published
I have made this recipte a number of times over the years. Alot of my friends request me to make it when I come to parties. One friends says I can not come in the door until he check the cooler and it in the cooler. "An if not he says go home and make it right now"!! : An our grand mother use to make it every Christmas and we could not wait to get our yearly taste of it. I know my grand mother is looking down on me everytime I make it. An I am thinking of her. item not reviewed by moderator and published
Turned out delicious. One important thing is to know there are two types of ladyfingers: soft and spongy and one that is more crusty/cookie like on the outside. Use the latter. item not reviewed by moderator and published
This is the most authentic Tiramisu recipe out there. I watch Giada cook on TV everyday possible. What she does is the most authentic Italian home style cooking in the US today. Of course, she comes by it honestly. Growing up watching my Grandmother and Great Aunts in NY do these types of recipes validates it all. This was one of the desserts we would have at a typical 6-7hr. Easter Dinner. item not reviewed by moderator and published
I honestly didn't notice I needed a whole pound of cheese. I only got 1 container which is half so I made half. I don't drink rum so I bought rum extract and replaced it with that. It turned out really well except next time I will just be omitting the rum extract. Over powering! My fault though. I had no problem with the lady fingers. You have to dunk them pretty fast. I should have dunked them longer because they were soft but but what they should have been. So, I will do better next time. Its an awesome recipe though. I might add a little more sugar next time too. Not as sweet as I like. Will be making this again. item not reviewed by moderator and published
I don't know what happened. The taste was excellent but it is soupy. I used an extra yolk cause one broke and didn't get whole yolk in recipe and I used turbanado suger(larger crystals. Also, I used light rum. Could any above have been the problem? item not reviewed by moderator and published
Great recipe! I tried two other tiramisu recipes before. But this is the best. Easy an taste great! item not reviewed by moderator and published
I went out and spent 25$ for decent ingredients, not including thr rum. It was extremely soupy and never really set. Trust me that i know my way around baking so this was frustrating! I also worked at an italian bistro as cook/barista/server. As others said good flavor but custard nneeds more mascarpone, 8 by 8 instead of 9 by 13, xtra bag of lady fingers, and an xtra layer whipped cream mousse. So with those massive changes it could maybe reach 4, no way as is however. Very disappointing after u spend 6 hours for a sauce that goes with my manicotti. A decadent tiramisu would have made this meal better than....... Oh nm! Really bummed my favorite course was fail. As a plus i used her marinara sauce recipe and for the manicotti to which i changed just enough for my husbands preference. 2/3 id say is good! This is also my first review here, felt strongly enough to let others know before half your grocery budget is gone lol. I still love ya tho G-dawg! Others ive tried are amazing! item not reviewed by moderator and published
Delicious as my first effort at this beloved dessert! item not reviewed by moderator and published
I used this recipe and it rocked. The only thing was I went truly authentic and used Punch Abruzzo instead of rum. item not reviewed by moderator and published
This is my first ever negative review. I love Giada and I typically search for HER recipes specifically. This was horrible. Granted, I may have done something wrong, but as far as I know, I followed this recipe word for word. The ladyfingers were mush (and I know it said to dip them quickly and 1 1/2 cups espresso made them taste bitter and chalky. WAY too much espresso! The marscapone topping liquified when I mixed it with the eggs and poured over the ladyfingers like soup. It looked like a soupy mess. I refrigerated it hoping it would set up but it did not. I took a chance and served it TO MY MOTHER IN LAW on Christmas Eve and she gagged and spit it out. It was a horrifying experience and one I don't wish to experience again! Tirimisu is forever OFF MY LIST. Sorry Giada but this was an EPIC FAIL! item not reviewed by moderator and published
THIS IS IT! I researched tiramisu recipes, read the reviews, compared and contrasted. Finally decided on Giada's recipe for a friend's birthday dessert and it was a total success -- enjoyed even by those who don't usually eat dessert. Perfect. item not reviewed by moderator and published
The consistency was perfect but 3 tablespoons of sugar was not enough, I like my desserts sweet! item not reviewed by moderator and published
the only adjustment would be from an Italian recipe: 6 egg yolks, no whites. 1 & 1/4 cup sugar. 2 tsp. pure vanilla extract. 8 oz. mascarpone cheese (or cheesecake flavored pudding 1 & 3/4 cup heavy cream whipped gently fold in cheese. 1/3 cup premium coffee liquer. dust 1 tsp. of cocoa powder on top after complete. mix in medium bowl: beat yolks, sugar, & extract until thick & light yellow. in separate bowl: whip cream, then GENTLY FOLD cream & mascarpone cheese into yolk mixture until smooth. Line bottom of 13 x 9" dish with ladyfingers, brush with coffee liquer. layer with HALF of mascarpone cream mixture, repeat layers - refrigerate 1 hour. dust with top with Italian cocoa. item not reviewed by moderator and published
This is the closest American published recipe I've found so far, but still has a few issues. First of all, matteomama2012 is correct and you whip the whites and fold them in. Also, eggs have become a little hazardous in their raw state, so you can whip each component over a double boiler to "pasteurize" them in a way. Third, the original bakery originally used straight coffee as it was intended for families and children, but used only Grappa if they used any alcohol at all. By the way, the sugar is fine. Any more and you won't taste anything else! item not reviewed by moderator and published
This was a big hit for a small get together. I made a few adjustments: My lady fingers were soft so I put them in the toaster oven until they turned golden brown. I then laid them out and brushed the coffee over them so as not to over soak them. I didn't have espresso, so I bought a large coffee with 2 shots of espresso, black. I also used 1/4 cup of sugar to add more sweetness. I whipped up 1/4 pint of heavy cream and added more coffee to that, then folded it into the cheese mixture. I used a much smaller pan, and honestly, I think this would be better in a 7x11, with more layers. We ate the tiramisu after setting for only 3 hours and it was like pudding. The next day it was perfect. item not reviewed by moderator and published
the cream mixture is barely enough for one layer.... item not reviewed by moderator and published
The taste was good but it came out very dry. There is not enough cream mixture for the amount of ladyfingers and the size of the pan. You'll notice in other recipes that the same number of cookies and mascarpone are used but others also add whipped cream. I would not use Giada's version again. item not reviewed by moderator and published
A good starting place for tiramisu. To be safe, after 5 minutes in the stand mixer I heated the egg yolk + sugar mixture (3/4c sugar with 2/3 c cream to the boil whisking constantly, then cooled and whisked in the lb of mascarpone. I used 18 oz of espresso and 1/2 c Kahlua combined to really soak the ladyfingers. I also added a layer of cream (2c whipped with vanilla pod (2 seeds. I did a trifle presentation with soaked ladyfingers in the bottom and rimming the trifle bowl vertically - one layer. Then 1/3 of the mascarpone mixture, one third of the vanilla whipped cream and a dusting of cocoa, repeating the layering. Filled the trifle bowl perfectly and makes a lovely presentation. With these changes, it becomes a 5-star recipe unanimously. Be sure to make it 24 hours in advance for flavors to develop. item not reviewed by moderator and published
safeway has ladyfingers. wonderful recipe! I serve already-made tirimisu at work and this tastes just like it. item not reviewed by moderator and published
looks great,cant wait to taste it,i made it today and its in my fridge. The recipe was super easy to follow. you can get great italian imported ladyfingers at sprouts market or even safeway marscapone from trader joes,I think its from italy as well. and I used Starbucks double shot espresso in my recipe to dip the ladyfingers and instead of rum I used disaronno item not reviewed by moderator and published
I have lumpy and runny cheese mixture, what gives? item not reviewed by moderator and published
Turned out PERFECT!!!!!!! I did use 500g of marcapone and a little more rum with the espresso. I can see how it can get soupy and curdly though if you don't follow the instructions properly. I can't wait to try the chocolate tiramisu and the raspberry tiramisu! Giada you are my hero! item not reviewed by moderator and published
Followed the recipe exactly and it came out perfect!This is what real tiramisu tastes like, just like what we get when we are in Italy. item not reviewed by moderator and published
I only gave this 4 instead of 5 stars because there was not enough espresso mixture to soak all of the ladyfingers. I had to brew an extra batch to finish assembly. I've read several of the reviews that say it came out "soupy", but I don't see how that would happen unless the recipe wasn't followed precisely. The most important step is to whisk the egg yolks for 5 minutes, until thick and pale. If yolks are left runny, it won't work. So, in a nutshell, follow the recipe as outlined and you'll have success! One last thing...I used a tablespoon of Kahlua in the espresso mixture rather than the two teaspoons of dark rum. item not reviewed by moderator and published
This is not a 4 star recipe the result is a runny soupy mess. Years ago I made tiramisu regularly when I worked at an Italian restaurant. It had been awhile since I made it, so I really just wanted a recipe for the proportions. I tried this one out and the tiramisu never really set up properly. The flavor was fine, but it wasn't really tiramisu. item not reviewed by moderator and published
Use 500 grams of mascarpone (more than a pound. Use 5 egg yolks rather than 6. Less soupy result. And whisk the egg WHITES and fold in to add volume!!!!!!!!!!!!! item not reviewed by moderator and published
This recipe is great, everyone loved it! I used tiramisu mascarpone I found in the store, which was coffee flavored. It turned out great. And as someone already pointed out, it doesn't fill a 13x9 pan. item not reviewed by moderator and published
This recipe is ok. I prefer using my other recipe that requires you to make a zabaglione first. I should have stuck with my usual instead of changing things up! item not reviewed by moderator and published
I think the flavor is great but this recipe certainly doesn't fill a 13x9 pan. I had tirami-soup. Also, don't dip the lady fingers for 5 seconds. The dish turned out soggy. item not reviewed by moderator and published
Wish I had read reviews before making this tonight. I too followed the recipe to the letter and it curdled as well. It was very bland and soggy...and no I didn't soak the ladyfingers long at all. I have made so many Giada recipes and unfortunately this is the first I wouldn't make again. item not reviewed by moderator and published
Good base for the recipe, but it needed some alterations to make it great: First, 4-5 tablespoons of sugar for the marscapone and eggs mixture, three just was too bland. I also whipped 2 cups of heavy cream with 3 tablespoons of powdered sugar and a tsp of vanilla and added it on top of the layers of marscapone for even more flavor. Lastly, and MOST importantly, DON'T soak the lady fingers. I used the traditional, hard Italian cookies and I brushed them with the coffe and rum mixture. I soaked one as a tester and it completly fell apart after a 2 second dip. I made this on a Thursday afternoon and served it Saturday night and people went NUTS for it! I loved that it held its texture and the flavors were very mellow and tasty. Make these simple changes and you will be very happy with the results...dare I say it will be a 5 star dessert : item not reviewed by moderator and published
I've been looking for tiramisu that is similar to what I had in Italy, instead of the dry, cakey American version, and Giada's recipe is fabulous! Even tho the first time I messed up a little by soaking the lady fingers too long and so ran out of the espresso/rum mix, it still tasted delicious and had that creamy, custardy quality that I've been looking for. For those who have said it's too liquidy and you have to eat it with a spoon, this is how authentic Italian tiramisu is. It's not suppose to be like cake. They serve it in a custard dish, and you DO eat it with a spoon, and it's wonderful! I would say if you want to make the cheese mixtures a little thicker, just add some more marscapone and perhaps another egg or two. Thank you Giada! item not reviewed by moderator and published
This is my go to tiramisu recipe. For the people having trouble with this recipe your problem is YOUR USING THE WRONG LADYFINGERS!!! You have to use the hard ilalian ones not the spongy American ones! Just turn the fingers once around and your good. Every time I make it, it comes out perfectly fine. I use pound cake instead sometimes because the ladyfingers are hard to find and kinda pricey. Also watching the video may help. item not reviewed by moderator and published
Liquied Tiramisu. Terrible texture. The marscapone mixture could not be spread over the ladyfingers; it could only be POURED. This recipe does not yield the traditional fluffy texture of true Tiramisu. Tastes great, but be prepared to serve with a soup spoon. item not reviewed by moderator and published
I, being me, had to change this a little. I used a round tall bowl and I use more liquor. You have to listen to Giada when she says DON'T SOAK FOR LONGER THAN STATED!! So the error is the one reading. I also added baby chocolate chips the cream. This my Italian family had done with theirs. Other than that, it was awesome and everyone loved it. item not reviewed by moderator and published
it came out really good icouldnt stop eatin!!! i used non sweetened cocoa powder instead of the grated chocolate & it worked perfectly. item not reviewed by moderator and published
I followed the recipe and it came out soggy. Wasn't happy at all. Well, I am going to go back to my old recipe. item not reviewed by moderator and published
This is a traditional Tiramisu recipe and it's very tasty. 3TBS of sugar makes it a bit bland, so I added an additional TBS of sugar. The taste got more pronounced. Mascarpone makes tiramisu soooo smooth , simply DIVINE. item not reviewed by moderator and published
In reading reviews prior to actually trying this recipe, I was suprised with comments regarding how soggy it was and/or how folks tweaked the recipe so that it would work. I tried it, did not change a thing and the result: Liqued Tiramasu. The taste was there, but the recipe is wrong. Plain and simple. I am disappointed with Food Network not checking the recipe prior to posting. It needs to be proofed and revised. JMHO. item not reviewed by moderator and published
Definitely double the recipe or use smaller bowl. Use Italian Savoiardi (even Trader Joe's has them during the holidays, not the fresh sponge cake like ones, then you won't run out of dipping liquid. Room temp. egg yolks will beat up thicker and may take more than 5 min to get there. Use chilled mascarpone as room temp mascarpone may separate like cottage cheese. Also never freeze mascarpone as it becomes grainy when defrosted. 4 stars because it's an expensive dessert so the recipe should be more specific to ensure success. item not reviewed by moderator and published
Giada -- it was divine! Thank you so much! I made two substitutions. (1 I drizzled 10 oz. of high-quality milk chocolate syrup across the top layer, and (2 I used a "marscapone substitute" found online (8 oz. cream cheese; 3 Tbsp. sour cream; 2 Tbsp. heavy whipping cream and it was absolutely mouth-wateringly scrumptious! Wowsers! Thank you! item not reviewed by moderator and published
Absolutely loved the recipe! Made it for a get together for the first time and it turned out to be great! Everyone loved it. I omitted rum as we have zero consumption of alcohol in our house. Also instead of chocolate shavings, I sprinkled hershey's cocoa powder instead. Making it for another get together tonight. I tweaked it a little bit more. I whisked the leftover egg whites (with a tsp of sugar till they had soft peaks. Then folded it into the Mascarpone cheese mixture. Hence, double the amount of cheese mixture!! :-D plus no leftover six egg whites! (I hate wasting food. Anyways, it's in the fridge cooling down. Let's see how it turns out...fingers crossed!! Eeekk! item not reviewed by moderator and published
I followed this recipe to the letter. When I checked on my egg yolks and sugar at 5 min, they looked smooth & pale yellow. I added the marscapone for almost no time and the mixture curdled. I dipped the lady fingers in the espresso and rum mixture for 5 seconds and they literally fell apart. I tried quickly dipping and that also made them too soft. The end result was a mushy, wet, tiramisu-ish creation. It was pretty horrible. I'm going to go back to my own personal recipe - sprinkling the lady fingers with the espresso and rum & lightly hand beating the yolks, combining with with the marscapone & some homemade whipped cream. item not reviewed by moderator and published
This is really good, not sure that I like it more than this recipe on the stacy and dot blog called Courtney's and Ristorante Arrivederci's Tiramisu Recipe. item not reviewed by moderator and published
I made this last night and it turned out great! My first time making tiramisu! I used an 8x8 pan instead and still used extra ladyfingers. I think the trick to making it thick is making sure you beat the eggs and yolks long enough. I needed more coffee mixture and used Starbucks VIA instant packets which worked great! I used DiSorrono instead of rum which was very good! Definitely only used the hard lady fingers because I found even 5 seconds soaking them was too long. I bought a little .95 cent shaker that I put Hershey's special dark cocoa in and shook some on the middle layer and some on the top. I shaved a special dark chocolate bar with a vegetable peeler and it worked ok.... As long as the chocolate bar was room temperature. Next time I will soak the bottom layer less than the middle layer so the bottom hold together a little better. item not reviewed by moderator and published
This recipe was very easy to make. Will be making this over and over again. Thanks Giada! item not reviewed by moderator and published
This recipe is fabulous and easy to make. I searched and reviewed several Tiramisu recipes before settling on Giada's version. My dinner guests raved about the lightness of the custard/cheesy filling and the subtle favor of the espresso soaked ladyfingers. Speaking of soaked ladyfingers, I used Frangelico instead of the rum . . . it was super yummy. When making the espresso called for in this recipe, I used my stovetop Bialletti espresso maker and was quite pleased with the result. The coffee flavor combined with the Frangelico was a perfect balance. Will definitely use this recipe again when making Tiramisu. item not reviewed by moderator and published
I made this dessert for my mom for her birthday. I do not like Tiramisu usually, but this recipe was AMAZING! It couldn't have been easier/more delicious. Will make over and over!! item not reviewed by moderator and published
The recipe is a breeze to work with. I made it a little differently, and the ingredient sizes are spot on. After mixing the eggs etc, and making the cream, I line the soaked ladyfingers in a row of 8. I then cover with the cream and add a second , and then a third layer, then cover this loaf with the remaining cream. Then refrigerate this overnight. Next day, I slice it into individual slices, wrap in saran wrap, and freeze. When required, remove from freezer, unwrap frozen, and place on individual plates. Leave for 1/2 hour and serve. This way, you always have this delish treat, on hand!! Thanks Giada!! item not reviewed by moderator and published
This was the Best Tiramisu we've ever eaten. I followed the recipe exactly as written and put them into martini glasses and topped with chocolate curls. Found the hard lady fingers at our local Kroger in the Italian section and just dipped them into the espresso for 5 seconds. So quick and easy to put together, and you can do it ahead of time. Thank you Giada. item not reviewed by moderator and published
I've made this recipe on many, many occasions. The only time I was slightly disappointed was the first time as I used those TERRIBLE lady fingers in the supermarkets. It took me a long time to find ITALIAN lady fingers. From that point on it became one of the easiest dessert recipes I've made. I'm loving the reviews saying to use Kahlua instead of rum. I'm planning on making it this weekend for Mother's Day. You can fix this up any way you need to. I've put it in a pretty bowl, I've made up individual servings, and I've made it in a loaf pan and sliced it like a cake, then sprinkled cocoa powder on it. I've also put chocolate shavings on it. Truly a fabulous recipe as long as you have no difficulties finding the right lady fingers and the marscapone item not reviewed by moderator and published
I have been making this recipe ever since I first saw it on food network. It is AMAZING! The only thing is, I use 1.5 lb of mascarpone and 9 egg yolks. It makes it much creamier. I also add some espresso powder to espresso coffee. It intensifies the taste of coffee in the cream. I have been told by people that this is THE BEST Tiramisu they ever had, including the ones in Italy. Oh, and another thing, you HAVE TO use italian made lady fingers. They are different than the ones we have in the states. Soak them very quickly, so that they do not get soggy. item not reviewed by moderator and published
This was an amazing tiramisu recipe! It's super easy and delicious! I would definately recommend it! item not reviewed by moderator and published
This was an expensive failure. I do not think anyone made this recipe before posting it. The pan was too big. I cannot believe all the 4 star ratings. That makes me question the authenticity of the reviews. item not reviewed by moderator and published
Very nice taste, simple to make had to share the recipe with my daughter's friend. Recommend this recipe. item not reviewed by moderator and published
This recipe is super easy and literally fool proof. You need to use the hard Italian ladyfingers...you can get them anywhere. I got mine at my local Trader Joes. If you want to leave out the rum, just use a little vanilla extract instead. There is also no need to soak the ladyfingers for 5 minutes! They will mush and fall apart...like Giada says in the recipe...5 seconds is enough! item not reviewed by moderator and published
Awesome tast and super easy to make. I used Mocha Kahlua instead of rum. It was still great! item not reviewed by moderator and published
THe problem everyone has is they are using a spongey ladyfinger. The kind you use are hard like a biscuit and need to soak for 5 minutes just to slightly soften them. The recipe works perfectly fine with the right kind, if you have an Italian market they can be found there. item not reviewed by moderator and published
As this was the first time to attempt Tiramisu, I was very disappointed. There was too much liquid. Obviously I did not have the correct kind of lady fingers. The ones I purchased from my local Meijer store were very soft and soaked up all of the expresso and rum. The whole recipe ended up in the garbage disposal. item not reviewed by moderator and published
Easy recipe. I changed a few things. added 2 more egg yolks. I used Grand Marnier , just a hint of orange. After each layer of the cheese /egg mixture i covered it with grated bittersweet chocolate. I always make extra coffee to make i don't run out. I ended up using about 30 lady fingers, it made 4 layers. Anyway it was gone in 10 minutes...who-ahh!!! A major hit at a birthday party! item not reviewed by moderator and published
Make more strong coffee (or espresso), buy more lady fingers, and dip them only a second. I use KAHULA or AMARETTO instead of rum and it's always DELICIOUS! Thanks for the basics Giada! item not reviewed by moderator and published
I was in a bit of a hurry when looking for a Tiramisu recipe but because this was Giada's recipe - and she's Italian, "raised in an Italian kitchen" as her bio depicts - I thought I couldn't go wrong, and boy was I wrong for thinking that! I wish I would've read the reviews first. The final product was totally off in consistency...way too runny. Tasted ok but not light in texture - like it should be - so that right there kills whatever little good is left. You'll definitely need more than 24 ladyfingers or a smaller pan. Dip these in the espresso for only a second; that should be plenty. You'll also need more espresso or strong coffee than the recipe calls for. Not satisfied AT ALL with the end product - too dense, too runny, too heavy, too wet! Giada, did you try this at home/work before posting the recipe for everyone to make? item not reviewed by moderator and published
This recipe is wonderful. You only need to dip one side of the ladyfingers in the expresso mix for only 3 seconds literally. Or they will fall apart. I like that it's not too sweet. I do mix 2 tbls cocoa & 2 tbls cinnamon to sprinkle on top. This recipe makes great single servings if you layer them in martini glasses. Very romantic & festive. I do that every New Year's Eve with our friends. item not reviewed by moderator and published
I didn't read many reviews, as I usually do, before making this. In the end it turned out yummy, but I did run out of coffee (even after making more than the recipe called for and was glad I decided to buy two packages of ladyfingers, I needed more than the 24 the recipe said to use. I would definitely soak the ladyfingers for less than five seconds- that was too long. The mascarpone mixture was wonderful, though I might add just a little more sugar, since I have a very strong sweet tooth! I will definitely use this recipe again, but am disappointed when I have to "wing-it" to finish a dessert because somehow things were off. I'll know how to adjust for next time. item not reviewed by moderator and published
super easy to make... my only problem was that my lady fingers came out too soggy... i should've read the reviews and tried brushing them... next ill try that. but other than that, everybody loved it!! item not reviewed by moderator and published
Delicious! Super easy to make. At first I was afraid of sogginess, so for the base layer of ladyfingers, I alternated dipping each side in the espresso, and then brushed all the tops with the espresso. The middle layer, I dipped the bottom side & brushed the top side. The consistency was perfect!! item not reviewed by moderator and published
so easy and so good im only 16 and i made this like less than 15 mins! fun to make with the family. item not reviewed by moderator and published
i could not believe how easy it was to do. my family( wife&father-in-law )could not believe i made it. it was really great. thank you. item not reviewed by moderator and published
I decided to try this recipe out for thanksgiving and my family absolutely loved it. It was very easy to make however i decided to brush the liquid ingredients onto the lady fingers rather than dipping because i didn't want them to be soggy and it came out perfect, I will be making this one again. item not reviewed by moderator and published
bland, needed more rum or something item not reviewed by moderator and published
First time I tried making Tiramisu and it came out PERFECT. Its my favorite dessert and I am obsessed with the one at Olive Garden. Mine came out JUST like the one from the restaurant. Perfect recipe :) item not reviewed by moderator and published
Sour milk?  Maybe mascarpone past its prime?? item not reviewed by moderator and published
how can it be a epic fail if u made ur Mother in law gag? that is a million dollar win right there :p. use more sugar, more cheese, and mellow coffee might fix ur troubles :) item not reviewed by moderator and published
I don't like my desserts very sweet, but you are absolutely right... I DOES need more sugar!! item not reviewed by moderator and published

This recipe is featured in:

Valentine's Day