Rum Raisin Tiramisu

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I absolutely adore the flavor of rum when cooking, but it was incredibly overpowering in this dessert. The bitterness of the rum was not masked at all but the sweetness of the dessert, and I even used LESS rum than the recipe called for. The entire dessert is not even edible. I am very disappointed and surprised by this recipe. All of Ina's other recipes are fabulous, save for this.

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At first I wasn't sure I would like using rum and raisins instead of the espresso, but it was a VERY pleasant surprise. My family loved it. The only thing I changed was adding more raisins and a little more rum to soak them in for a 9 X 12" size pan. The addition of fresh orange juice with the rum was wonderful and I really appreciated Ina when she said "don't soak the lady fingers....just a quick dip"
This recipe is a keeper and all my guests raved. Thanks Ina ....again!!
Veronica from Seattle

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Well - yes there is a lot of rum but it works out well in the overall taste. However after reading sufficient number of
reviews I did add about 1/2 cup strong espresso in place of the rum mixture for soaking. Also since I did not
have traditional lady fingers I used similar in an Italian
cookie - therefore I needed to re-mix the soaking mixture twice. Other than that it is a great receipe.
Jim NY

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I made this for my husband's birthday. He loves rum raisin ice cream, so when I saw this I knew I had to make it. Of course it helps to that Ina uses rum made from the country I come from : The flavours are excellent together. I will be making this again. Thanks Ina for another great recipe.

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I must start by saying that I love Ina Garten, so I am sad to write anything critical about of one of her recipes. After I got over the raw egg yolk issue by cooking them in a double boiler with some of the liquid ingredients, I ruined my pretty custard mixture and cookies with the addition of 1 cup of dark rum. I love rum, but one cup overpowered this dessert. In fact, my family doubted that I read the recipe correctly. They insisted that it must have read 1/8th of a cup. I had to toss the whole thing. Just as well since I had eaten almost the entire penne pasta dish featured in the same show. Could the amount have been a misprint?

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so firstly 'cooked' doesn't mean heated! when we say cooked, we are actually saying that denatured proteins. and there are several ways of denaturing protein and heat happens to be the most common one. We can also denature protein by physical shear force and acid. so when this recipe calls for beating the york and sugar then plus the alcohol?! you will be fine with the 'raw' york.
but if you are immunocompromised population (you are on antibiotics, chemotherapy, AIDS... you should stay away from raw eggs. you can use pasteurized eggs.
as for the rum, I haven't tried this recipe yet, but it does seem like a bit too much rum. so just cut it back on the rum. you can even substitute with rum flavoring.

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I'm thinking of making this but am concerned about the egg yokes not being cooked.

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I followed the recipe to the letter (with the exception of the brand of rum; still, I didn't use rot-gut - it was Bacardi Select. The rum flavor was quite overpowerihng, and made me wish for whipped cream. I believe the amount of rum could be cut in half without the recipe suffering at all.

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I love the barefoot contessa. One of my favorite foods ever restaurant included is her mushroom soup. I was so dissapointed with this tiramasu, I should have just stayed traditional. It is so overpowering with 1/2 c. rum, & rum inflused raisins. Ech. I don't have a problem with alcohol in foods, just when the only thing you taste in it is alcohol. It was nauseating. I won't be trying this again.

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I made this recipe this past weekend and the hit from eating one serving is intense. The alcohol does not evaporate; it stays soaked up in the biscuits. It is definitely a substitute for an after dinner liqueur or two. It is a very delicious dessert as well.