Frangelico Tiramisu

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Aaaargh... disappointing. The ratio of frangelico to coffee results in a dessert that tastes of alcohol and not much else. Don't get me wrong - I love in alcohol in desserts. Until today, I didn't really believe there could be too much alcohol in a dessert.
But after following this recipe, I feel like I just wasted a whole bunch of really great (and pricey ingredients. Dousing mediocre ingredients in alcohol to overpower and hide the taste is a great idea, but if you are aiming for the subtlety that you expect in a sublime tiramisu with delicately balanced flavours, you wont achieve that with this recipe.
I looked up a bunch of other recipes (I KNOW, I KNOW, should've done before I started, and NONE of them reccommend near this much alcohol.
The filling though, was wonderful. The egg white really made the texture light and super airy. I would try this again, but with MUCH less alcohol.

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There was quite a bit of expense involved, but as it was the only contribution my son (a CIA trained chef would allow at Christmas dinner, I didn't mind. There was a 1" puddle of liquid in the dish & reduced the ladyfingers to mush. Every person that ate it remarked over how overwhelming the alcohol was & that it was the only thing they could taste. I was very embarassed.
*PS: Talk about being embarassed! While contemplating what to do with the leftover lady fingers, I noted something I hadn't before (first time working with them ~ that they have a top & bottom, like hamburger buns. It instantly ocurred to me that the recipe had not failed, but that I had. This was as big a disaster as when, newly married, I proudly made corned beef and cabbage for St. Patrick's Day and didn't know that a clove of garlic was a small part of the entire bulb. That was 40 years ago, so it proves you're never too old to learn in the kitchen. MY APOLOGIES!!!

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FINALLY!! THANK YOU!! Someone finally uses eggwhites instead of whipping cream for the custard! Although this recipe seems to have more sugar than I would use, it has peaked my interest and I will be using it as an influence on future endeavors : FYI, my family has been consuming Tiramisu for over 3 decades from Treviso, Italia. (I think it's been even longer, but not sure

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This was a major hit at the party I served it at. It is creamy, luscious, and packs a real flavor punch! The strong espresso and the buttery Frangelico are a match made in heaven. The easy preparation makes it even better...it's one of those ones that your guests will think you slaved over.

True, the Frangelico is an expense, but I believe it is worth it. You will want to have it on hand so you can make this anytime!!

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Four stars for a very easy and quick recipe but ingredients were expensive and there was an off flavor to the final product. I used a 7oz bag of ladyfingers and it was perfect for a 10x7" pan. You can reduce the Frangelico and water to half cup each for the soaking liquid (even if using the 14oz bag of cookies. Using 1 cup each as written resulted in a LOT left over and Frangelico is not cheap. To salvage it, I made an espresso martini by adding vanilla vodka and chocolate liquer (yum - but strong.

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Easy and it looks delicious