Tiramisu

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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.

My result looks like the picture on the website so it was a success but I like my cream layer more fluffy so I am going to use more mascarpone next time.

My husband's grandma was born & raised in Italy, and she said my tiramisu was the best she has 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.

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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.

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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.

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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!!!!!!!!!!!!!

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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.

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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!

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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.

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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.

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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 :

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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!