Tiramisu

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Clearly you people who have given this five stars have never tasted good Tiramisu. The Tiramisu I ate from the Marks and Spencer Dessert Section in Europe inspired me to get a recipe. This does not come anything close to it. This tastes terrible. I would never serve this at a gathering. If this was the first Tiramisu i ever tasted i don't think i would ever want to taste Tiramisu again.
I think i will try either Wofgang Puck's or Tyler Florence's own, they seem a bit more authentic especially as they contain Italian Marsala dessert wine.

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Easy and delicious!!

Receipe needs to be adjusted to add more of the filling.

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This Tiramisu recipe was super easy to make and delicious to eat! My guest were all impressed! However, I would recommend using a smaller dish to make it in. Using a 13X9 Pyrex dish as suggested in the recipe, my first Tiramisu fell apart. Good thing I live close to a grocery & could quickly make a new one for my company that was coming in 1 hour! A smaller dish packed it more tightly & it stood perfectly when cut.

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This recipe was SO good and EASY to make! But I should have read the reviews more carefully and doubled the recipe (cheese mixture and ladyfingers... I didn't care for the look of just the cheese mixture on top (mine turned out a little grainy looking; I probably didn't whip the eggs long enough or I added the espresso too soon so topped it with homemade whipped cream. It turned out perfectly! You probably only need about a cup of the espresso for dipping. I'm looking forward to making this again!

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I think Giada De Laurentiis is great and like most of her recipes. I find that they are easy and unpretentious. This recipe, however, needs work. There is not enough filling if it is made as instructed and the filling is on the bland side. The recipe just needed something. Someone suggested the type of ladyfinger used (Italian matters. I?d have to agree, having made it with standard lady fingers. I plan on making this again, but will experiment with other ingredients from other recipes on this site. So, overall it?s OK, but needs work.

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This was easy to make, great tasting, a big hit.

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It's quick to prepare!!! Absolutely great desert!

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To the rater who was looking for ladyfingers Or a substitute ... I've seen pound cake used; I've used my homemade biscottis & also have with the biscottis - bake them once for a softer cookie.
Savoiardi Cookies are Ladyfingers.
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To the raters - hard to find mascarpone Or too expensive, make your own for less $$$$$.

1 Mascarpone Cheese

2 c heavy cream, 1/4 tsp tartaric acid (see note, 1/4 tsp confectioners' sugar, 1/8 tsp salt
Over a double boiler, heat cream, sugar and salt, whisking constantly until temperature is 180F. (Do not walk away.
Remove from double boiler, add tartaric acid, and continue to whisk for 3 minutes.
Let mixture cool and thicken. Meanwhile, line a fine metal strainer with a doubled cheesecloth. Place strainer and cheesecloth in bowl large enough to hold strainer.
Once mixture has cooled slightly, slowly pour into cloth-lined strainer. Cover with plastic wrap and place in the refrigerator to remain undisturbed for 3 days.
Makes approximately 2 cups.
Note: Tartaric acid is available at wine supply stores. Less than $1.00

2 HOW TO MAKE YOUR OWN MASCARPONE
To make your own mascarpone, you'll need 1 c of whipping cream, 1 tsp cream of tartar (found on spice aisle, cheesecloth, and a strainer. In a small, heavy saucepan over medium low heat, heat the cream to scalding (200F or until small bubbles begin to form around the edge of the saucepan. Stir in the cream of tartar. cover and cool to room temperature. The cream will set.
Turn into a strainer that is lined with at least four layers of cheesecloth. Place over a bowl, cover, and refrigerate for 1 to 2 days or until the cheese feels firm to the touch. It is now ready to use. This makes about 1 cup of cheese. It will keep five to seven days, tightly covered.

From The Great Holiday Baking Book.

To #2 - I do add conf's sugar to it.
Buon appetito!

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Such a great easy recipe and it's a classic. I love it

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I changed this a bit but we love it. I have made it many times and now keep all the ingredients on hand for a quick elegant dessert.