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Rum Raisin Tiramisu Recipe

Rum Raisin Tiramisu

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (75)

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Average Rating:

Total Reviews: 75

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  • on December 09, 2012

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    This recipe was Horrible! The rum in the recipe is entirely too strong! It's like pouring straight rum into your mouth. My husband thought the same. I had to throw the entire thing out. I cook alot of Desserts, and this has got to be the grossest recipe I've ever had! And because of it, I will never try making anything with rum again. Especially not Tirimisu.

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  • on December 08, 2012

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    I made this last night and it was amazing. I used 1/2 the alcohol in the recipe and it was great. Yes, you have to buy the hard ladyfingers which I bought from Giant. The only negative was that when I soaked the raisins in rum and microwaved it for a minute, they were hard as a rock. So, next time I will soak them in rum and just leave it out for the rum to soak through. Regardless of this though, it was a huge hit. Will definitely be keeping this one!

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  • on August 30, 2012

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    Everything was perfect, suddenly the creamy mix became such as machinegirl mentioned. I can't tell what happened. I'm decided to try it again tomorrow. Tonight I am so sad. Can someone help me plis.
    My egg yolks were in the freeze, I wait until they chill... But mix was perfect after mascarpone. I stoped the electric mixer before the rum. Mascarpone was around the bowl so I though it needed to be pulled down manually. Probaly some of this could help to helping me.

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  • on July 15, 2012

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    This recipe is incredibly delicious! For those who felt it was too much rum, I have made her regular tiramisu in the past and my family felt that the rum was over powering. I used Bacardi that time but this time I bought the Mount Gray rum that was recommended in the recipe and what a difference!! Ingredient quality must really matter. I would suggest the splurge on a good bottle of rum for an amazing difference.

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  • on July 07, 2012

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    I tried to make the custard and measured and thought I did it right. The custard looked curdled and was very liquidy. Ina's looked a lot more creamy. I also thought it was too heavy on the rum and I even reduced it to 3/4 cup and made up the rest with more oj. What did I do wrong? I would love to have it come out right.

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  • on July 01, 2012

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    I made this recipe on Friday for a party on Saturday and it was gone in 10 minutes. I think the people who are complaining about too much rum didn't use the correct lady fingers. They probably bought the soft kind at the bakery instead of the hard "Italian" kind from the the cookie aisle. I can't remember if Ina stated there were differences but just seeing it on television you could tell the ones she used were hard like biscotti, I used Myer's dark rum and it tasted fine as that's what I had in the house.

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  • on June 21, 2012

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    The first time I watched Ina prepare this, I thought it was a little difficult, but when I tried it...I couldn't believe that I pulled it off so easy...My friend looks forward to me visiting her so that I can show her how to do it...I LOOOOOVEEEEEE THis!

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  • on May 15, 2012

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    Is it a lot of rum? Yes. Do my friends and family love rum? Most certainly yes. With that said, I must admit that I love this recipe. The texture of it is light and heavenly while the rum adds just the right kick to really brighten up the dessert. Each raisin is like a little rum bomb that explodes when you bite into it and, personally, I find it delicious! I get asked all the time to make this for parties and I'm always excited to comply.

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  • on May 03, 2012

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    This is an great desert. Don't throw it out. Wait a day or two and it gets better. Not such a strong rum flavor. Making it tonight for a potluck in a couple of days. Of course, any rum you have in the house will do. I buy cheap.

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  • on March 09, 2012

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    I must agree with the other viewers. This had way to much Rum. I am getting ready to make a fresh batch (threw out the others. This time I am going to use Bailey Irish Cream with Finlandia Vodka. I will let you know how it turns out.

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