Tiramisu

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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.

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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.

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safeway has ladyfingers. wonderful recipe! I serve already-made tirimisu at work and this tastes just like it.

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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

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I have lumpy and runny cheese mixture, what gives?

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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!

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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.

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