Tiramisu

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Thanks Giada. Thanks for offering this Tiramisu recipe for a 10 inch by 10 inch baking dish. Unfortunately you instruct us to use a 13 by 9 inch baking dish. Shame on you.

And thanks for telling us to use only 24 lady fingers for two layers when you know darn well that it will only be enough for one layer. Shame on you.

And thanks for telling us to dip the lady fingers for five seconds, so that they disintegrate when lifting them out of the coffee/rum to be placed in the dish. Did you ever try this??? Shame on you.

Giada, let me give you a little advice. Either you test the recipes that are handed to you by your producers, or just stay off the air. With all your family's money, you'd think that you could hire a drone to just test the recipes. Or maybe you're just too cheap to pay someone for this service.

We don't need you to look pretty on TV while giving us untested recipes. I've now stopped wasting my time with your useless recipes and will use the recipes from real chefs like Marianne Esposito and Nick Stellino.

Shame on you.

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Lady fingers are hard to find and you really have to use real Italian ones that are crispy for this to work. Delallo brand Savoiardi Lady Fingers are crisp and work just like the recipe suggests for soaking 5 seconds. However, I could tell right away that a 13x9 pan would not work for the amount of lady fingers and mascarpone. I think they must have meant to use a 9x7x2.5" glass dish like my Pyrex one that works perfectly for this recipe! It is exactly the right size except I ended up with 2 lady fingers left over. I like Giada's recipe best because it does not have as much added sugar and the Italian lady fingers provide the perfect amount of sweetness. This is the perfect tiramisu recipe if you use the right sized pan and the correct type of lady fingers.

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Made this recipe a few times and it turns out great! By the way, there's a big difference between Italian ladyfingers and the americanized ones at the grocery store. Italian ladyfingers are crispy and longer then the typical ones in the cookie aisle and are essential to making the recipe work-24 fill up the recommended sized pan appropriately and their crispness is why there is no toasting step.

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I have made tiramisu several times a week when working in the food service industry and decided to make it for my girlfriend on Vday. I have made several dishes from Giada in the past and they have been wonderful, so I decided to try her desert and see if it would top the one I have made for years. I now know that she is not that experienced in the desert department.

When making Tiramisu you MUST bake the ladyfingers so they are no longer soft. The reason for this is so that they do not soak up to much expresso when you dunk them. If you follow this recipe it calls for soft ladyfingers and when you dunk those into the lquid they soak it up like a sponge and instantly break apart. Even waiting the 5 seconds like she recommends is disasterous!

The liquid that you dip ladyfingers into needs to have more rum otherwise the expresso will overpower anything else in the dish.

24 ladyfingers does not even fit on one layer of a 13x9 dish like recommended and you only get 2 layers out of it if you use 48. If you have had this dish before you will know you have never been served such a sad and tiny desert. I recommend using 24 lady fingers in a loaf dish (5.25x8ish. This way you have a stacked desert like in the restaurant.

The cheese needed more sugar because when I ate it the cheese favor overtook any sweet favor!

This was a huge disaster and I am rating this 1 star for several reasons as I mentioned above.

Giadi you are an excellent cook but I feel you were given a rocket launcher and missed the barn!

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We went to a friend's house last night for homemade pizza, and they used their new out door oven. The pizza was great........BUT.......I MADE THIS TIRAMISU AND IT SO ROCKED!!!

Everyone was so impressed, I felt they didn't compliment the hosts on their new oven like they should have!

Giada........you seem like a great person, and you are a great chef! I wish I could meet you in person sometime, and cook with/hang out with you. I think we'd be great friends. I've been told that some of the faces you make and your expressions & things you say, reminds my friends of me. I'm sure you won't see this.......but just thought I'd throw it in anyway. Love Todd and your baby Jadie too! God Bless!

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The tiramisu recipe was easy to follow and soooooooo good to eat. I used dark coffee and Capt Morgan because I had those on hand. I would however next time just sprinkle the lady fingers since they are so fragile and fall apart if you try to drag them through the coffee rum mix. Thank you for the great recipe and the easy access to it!

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It is my third time doing this recipe, every time that i do come out better , I just would like to know if i can use crem cheese replacing mascapone cheese.

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The cheese mixture was way too liquidy...had to be served and eaten with a spoon! Not sure why, but wouldn't recommend. Still tasted good, though (how could those ingredients taste bad?

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I made this over Christmas holidays and had to warn everyone NOT to eat and drive. It was OUT OF THIS WORLD. I used Banana Rum the Islands and well thank heavens no one drove that night. Thanks Giada

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I've never made tiramisu before, but this recipe was doable, if a tad time consuiming. I, too, found that more than 24 ladyfingers were necessary; I used 35 and still came up short, lining the baking dish with four by six layers. I also added a dash of Tia Maria to the espresso dipping mixture, which complimented the flavor hugely. A great, mostly uncomplicated and yet impressive dessert.