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Tiramisu Recipe

Tiramisu

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

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  • on December 09, 2012

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    AWESOME!!! I've been making this recipe for several years now, and each time it turns out FABULOUS!!! Never had a problem with it being too runny. Definitely need to whip those egg yolks for the whole 5- 6 min (maybe even a smidge longer. A hand mixer works best for this recipe. Perfect combination of rum and espresso, YUM! Great holiday or any day desert ;

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  • on November 30, 2011

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    Very disappointing. I tried this recipe twice, and it was VERY runny both times. Tasted great, but horrible texture.

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  • on May 06, 2011

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    I've made this 3 times now. The first time was wonderful, second time, the filling was way too runny, and the third was good. Each time, I followed the recipe the same using my KitchenAid Professional stand mixer, but don't know why the second time was sooooo runny. The recipe calls for a total of 2C. rum espresso and I had a whole cup left over after dipping. I used the dry Italian savoiardi, not the soft American ladyfingers. I would suggest whipping the egg yolks for to a VERY thick consistency (more than 5 min. and would mix in the mascarpone before adding the liquids so you only add enough liquid to a soft BUT NOT runny custard consistency.

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  • on April 29, 2011

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    This is absolutely delicious! You really do have to follow the directions exactly and whip the eggs yolks until pale and thick. I used strong Starbucks coffee with Kahlua (less than the 1/2 cup just because I didn't want too much of an alcohol taste. I also made some fresh whipped cream and sprinkled with chocolate shavings. So good! I wish the Italian ladyfingers were more widely available since I couldn't find them I had to use the soft ones. Just barely dunked them in the liquid.

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  • on March 09, 2011

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    This tiramisu recipe was delicious! I made this for a Valentine's Day dinner for my sweetheart and there were no leftovers by the next day. I could not find any Italian ladyfingers in any of my local stores, so I had to get creative. It turns out, in a pinch, using almond biscotti instead makes a lovely tiramisu. Just dip the biscotti in the espresso-rum mixture for an extra second. I can't wait to try this with chocolate biscotti next time!

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  • on February 23, 2011

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    Awesome!!! I used Kahlua instead of rum and put a layer of whipped cream on top for an extra element of flavor. Beat the eggs/sugar for the full 5 min, and then a good 2-3 min (on medium after you've added the Kahlua/espresso/mascarpone. Let the espresso cool for a bit or else it'll melt the mascarpone mixture. My wife is a tiramisu connoisseur and said it was the best ever (and she's insisting that she's not just being nice.

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  • on January 28, 2011

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    Really good. If you like tiramisu and have ever tried to make it then you know how challenging it can be. This is a good "break-it-down recipe" to get you through the process. I used espresso instead of rum because I did not have any rum on hand. I thought it still came out wonderful. It might have been a bit runny for some but who cares when it tastes this good?!?

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  • on January 23, 2011

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    Awesome recipe!! Being half Sicilian myself, I've had a lot of tiramisu, and this one is fantastic! Thanks Ina! :

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  • on January 05, 2011

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    This was my first time making tiramisu. One thing I did was read the reviews and you Have to follow the recipe to a tee. I beat the eggs and sugar for 5 minutes, then when I added the rum, espresso and cheese, I beat it on medium for at least 2 minutes and it thickened up just fine. I think next time I'm going to use Kahlua to give it more of the coffee flavor than the rum.

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  • on December 29, 2010

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    i made this but to my disappointment its consistency was too runny

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