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Tiramisu Recipe

Tiramisu

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

Showing 11-20 of 70

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  • on September 20, 2011

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    I would love tiramisu if i didnt have to use coffee or espresso lol. Is there any way to make tiramisu without using those two ingrediants?

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  • on September 15, 2011

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    It tastes really good, but I have trouble with the runny filling. I beat the yolks+sugar for 5+ min but after adding the mascapone and liquids, it become runny and looks grainy. Any suggestions how long I should beat the cream after adding the mascapone and liquid? The recipe does not specify. All ingredients were at room temp as other reviews suggested, but a Cook's Illustrated recipe said to keep the mascapone cold. I would like to make the recipe more fool proof for next time.

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  • on September 06, 2011

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    I really liked this recipe. I made two changes though. I added some whipped cream into the egg yolk mixture and substituted Tuaca (an Italian liquor for the rum. I only gave it four stars cause I thought it was missing something. Maybe more dark chocolate next time.

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  • on July 24, 2011

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    I haven't had tiramisu this good at any restaurant I've been to. Easy and wonderful. My guests loved it! It tastes just like my mother in law's authentic Italian tiramisu.

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  • on May 22, 2011

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    This was so easy and the filling tastes just like one I had in Rome years ago. I did not have my mascapone at room temp, but it turned out great! Could not wait the whole twenty four hours. As ever, Ina is fantastic!

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  • on May 07, 2011

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    Super good! Thanks for everyone's advice below. I folded in whipped cream to the espresso cream (fluffier. With each layer I added chocolate shavings over the cream for texture. On top I cut out a piece of paper towel into a heart and set it on the cream, then I dusted around it with cocoa powder then removed the paper, so now there is a little cream heart in the center, since it's for Mother's Day. My Mom is going to love it for tomorrow's dessert!

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  • on March 31, 2011

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    This tiramisu was good but since I love different textures and flavors I bought some Pirouline cookies (hazelnut chocolate filled wafer straws and broke them in pieces to spread all over the top before serving. I also shaved dark chocolate on top (which is pretty traditional. Everyone loved it!

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  • on March 21, 2011

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    The first time I made this recipe it was perfect and delicious. Our guests licked their plates clean.Tonight I made it for the 2nd time. The mascarpone mixture was slightly separated, lumpy and thin. A few thoughts..I'm not sure if the expresso was cooled off enough. The mascarpone was cooler than room temp. Also, the first time, I added the rum/expresso first to the egg mixture to incorporate. Then I added the mascarpone. I agree with the reviewer who stated the importance of room temperature ingredients. I think this is where I went wrong. It's in the refrig. and I'm hoping for 24 hrs. to make a difference.

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  • on March 12, 2011

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    I tried this recipe before I watched Ina do this on the show. The 1st time I made this, I followed the recipe, using a soft lady fingers. I ran out of dip and had to make another batch - making it TOO bitter because of the rum. But my friends who are happy with alcohol absolutely loved it.

    On the show, Ina added orange juice to balance the bitter flavor of the rum. I will do this again with the orange this time.

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  • on February 26, 2011

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    great! only thing was that me and my sister can't enjoy it because we aren't 21 yet...and you don't cook it

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