Tiramisu

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Wow, talk about authentic. The one and only time I had Tiramisu this good, was in Montalcino, Tuscany. My husbands favorite, and he says mine is the best, thats because I use this recipe!

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I read the reviews and really whipped the egg yolks and sugar. Espresso at room temp and marscapone was cold. Lady fingers took a quick dip in the espresso and rum. Saw Giada do this once. Turned out great! I think the key is to really whip the eggs and sugar for good form. Thanks Ina!

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I read all of the reviews before making this, so I really appreciated the heads up on making sure it wasn't too runny. Mine turned out wonderfully, and here's what I did:
(1 Whisk the egg yolks/sugar with a hand held blender if you can, rather than a stand alone. Makes it easier to get the mixture thick. I did this for 6 minutes rather than 5.
(2 Although the recipe doesn't say, after you have added the marscapone, espresso and rum, mix it for 2 minutes with the hand held mixer. This makes it thick.
(3 Hold the lady fingers and quickly dunk the bottom half into the espresso/rum. Do this quickly so that they are not too soggy and so that you have enough for all 30 (I ended up using 36 lady fingers.
If you follow these instructions, there's no reason why your tiramisu shouldn't turn out perfectly!

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Just tried this recipe, have never made this before. Feeling nervous, making for a dinner party for tomorrow night. Mixture was very runny. I should have read reviews first. Will make a back up desert just incase....

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All I can say is: WOW, YUMMY!!!!

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The taste test is pending 24hour refrigeration period, but this was my experience following this recipe. What's the egg/mascarpone mixture supposed to be like? Mine turned out thinner than cake batter, and I think the 1/2 cup total liquid was too much. Some hints: the coffee must be no warmer than room temp; Start with 2Tbsps each of espresso and liquor and whisk into the eggs, then fold in mascarpone; the mascarpone should be cold or it'll be too thin; you can add remaining espresso/liquor if mixture is not thin; if you keep whisking the mixture will smooth out; if you've already added all the liquid and the egg mixture is too thin, fold in some whipped cream (start with 1/2 cup.

With the lady fingers, mascarpone and Kahlua alone costing $30+ I hope it looks and tastes good. Am concerned it will not have the distinctive layers and be mushy. Stay tuned for results!

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Delectably tasty according to all accounts! However, I substituted the rum with Gianduia by Bottega and it was lovely! Also refrigerated it for 4.5 hours before consumption! The ladyfingers held up great even after 3 days—texture was not soggy! Wonderful! Thank you Ina!

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I made this for my husband's birthday cause he LOVES tiramisu. It was really easy to make, but the rum was really really strong. Also, it was runny even after it was left in the fridge overnight. BUT, a day later it set perfectly. So I guess it just needed more time. The taste was great, next time I'll probably just use less rum! :

Thanks Ina!

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Everytime i make tiramisu i always end up with lumpy cheese!! The recipe says to whisk the cheese but the every time i do that even on low speed it gets lumpy n watery it does not turn out
smooth. Help

Catherine

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This is GREAT! Sorry it's so simple; it'll be hard to resist making more often than I should. Made for my daughter's birthday; she loves it. Thanks Ina!