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Tiramisu Recipe

Tiramisu

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (266)

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Average Rating:

Total Reviews: 266

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  • on April 28, 2013

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    Soupy! what happened...followed the directions exactly....everything goes down hill from there.

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  • on March 31, 2013

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    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!

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  • on March 30, 2013

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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.

    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!

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  • on March 17, 2013

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    Everyone loves this when I make it.

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  • on March 15, 2013

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    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.

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  • on March 11, 2013

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    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.

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  • on March 05, 2013

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    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.

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  • on March 04, 2013

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    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.

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  • on February 17, 2013

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    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?

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  • on February 03, 2013

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    Great recipe! I tried two other tiramisu recipes before. But this is the best. Easy an taste great!

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