Tiramisu

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i love your reciep loveeeeeeeee it swell job

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There was not too much rum in this recipe. Lady fingers tend to absorb quickly. The previous reviewers may have soaked them too long. They just need to be quickly soaked and removed. If you have doubts just increase the espresso flavor. The mascarpone cheese in no way was lumpy or runny.

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if you want an authentic,easy and not too expensive version of this delicious recipe,well this is it.very easy to make,and there are no hard to find ingredients,which i love.there is never leftovers when i serve this to my guests.

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This was delicious and easy to make. Served with cocoa sprinkled on top with bitter chocolate shavings. Everyone love it. Will make again.

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Easy and delicious

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I thought this recipe was very simple and made a beautiful, store-quality tiramisu. The only thing it doesn't say that is important- and I learned this the hard wasy- make sure that the espresso you're using is at least room temperature. I used hot espresso the first time I tried to make it, and it scrambled the eggs! After I figured out why I had such a lumpy mess I started over from the beginning and it came out perfectly. Good-quality rum is key as well.

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I made this for Christmas dinner's desert. It was sooo easy to do! I made sure I chilled the mixing bowl a few hours in advance, and the topping came out perfect and fluffy. I took the advice of some people and subsituted Bailey's for the rum, and it added some extra thickness and complimented the coffee beautifully. I can't wait to make this again! Everyone who had some loved it!

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i am a big fan of ina's cooking and this recipe was very disappointing. the cream was very runny and even though i cut the rum down to half as other reviewers tipped the rum was still way too strong!!! so here is my input on this. If you want this to be a good recipe, i would lessen the rum to 1 tbls with the espresso for the lady fingers and none in the filling. also, instead of using 1/4 granulated sugar, use 1/2 a cup confectioners sugar. and last but not lease, i would definetly add 3/4 of a cup of heavy whipping cream to the mascarpone, espresso, egg mixture. whip it until nice and fluffy. that filling should be light, airy, and fluffy. not runny. when you cut into it, it should keep its shape, not break appart into a thick soupy mess. sorry ina! i love you still and will continue to try your recipe. try my suggestions... : keep cooking happy!

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Easy to prepare, great flavor, not too sweet..just PERFECT!!

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I used only half of the rum in the recipe and it was still way too strong! I was embarrassed by the comments party-goers were making around the dessert buffet.