Tiramisu Italiano

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I also read the reviews, tips:chill bowl, let egg mix cool before adding Mascarpone & you tubed zabaglione. I did a lil tweeking, I know some of you really hate that, however it was unintentional. When I combined the 8oz cheese with the zabaglione I found it soupy & my zabaglione came out really creamy so I was confused. I whipped it more & the mixture curdled. After I discarded the mixture I realized that it was soupy because I forgot the whipped cream. I gave it another try. This is when I tweeked it because I had 16oz of mascarpone & the label stated, use promptly after opening, I did not want it to go to waste.I prepared zabaglione with 10 large eggs, little bit more sugar & extra drizzle of marsala. I folded the whipped cream with the zabaglione & it was perfect. Instead of lady fingers, my first layer were slices of entenmann chocolate loaf cake & then mixture. Used Captain Morgan & 2 TBSP of amaretto instead of Marsala. I let it sit for 1 day & tiramisu came out AMAZING!!!

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I read all 121 reviews before making this and it turned out great. Here is the advice I found most helpful from all the other reviews:
-Chill the bowl before whipping the cream.
-Let egg mix cool before adding in whipped cream.
-Use hot coffee to melt the chocolate instead of reheating.
I would NOT use Kahlua instead of the 2T marsala in the coffee mixture unless you want the tiramisu to taste distinctly of Kahlua. Also, my tiramisu came out a bit fluffy and cakey, so I think I took the advice about not over-soaking the ladyfingers TOO literally and didn't soak them enough. I will dip them for a full 5 seconds as in the original recipe next time.

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I just made it for the fourth time. It has been a while since I made it last. I found that letting the egg yolk rest after I thikened it over the boiling water really helped. I then was able to incorporate the marscapone cheese and whipped cream well. It never lost it's volume. Also I chilled the bowl before I whipped the cream.

Next time though I am going to make sure my expresso combination is blended well together. I let it cool off, but as I got to the bottom of the mixture there was soo much of the chocolate resting at the bottom. Consequently the top lady fingers got all the chocolate.

Oh well I guess I have to make it again soon. And I have no problem with that. LOL

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Thanks Tyler, loved this recipe. I feel so proud because my zabaglione came out amazing on my first try, though I started whisking and then changed to an electric beater and the consistency was perfect. The other recipes scared me a little because of the raw egg warning, didnt want to intoxicate my husband on my first try at the tiramisu he's been asking for, for so long. Will definitely repeat and serve to my friends at my next party.

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Easy yet fancy. A big hit at home -- especially with my tiramisu-loving husband!

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The best tiramisu I have ever had!

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I've tried several recipes for Tiramisu and this is by far the best one I have tried. I made it 2 days in advance for time and the flavors were fantastic. Thank you Tyler for another award winning recipe.

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I had put mine in the freezer and it tuned out so good, better than any ice cream cake I've ever had.

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This is the best tiramisu recipe. But instead of Marsala wine I used dark Haitian rum. It was amazing!

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I use this recipe for our restaurant when someone orders a desert for a special occasion. I do double the filling recipe so the desert is somewhat thicker and it does take longer to set up. It turns out perfect every time and the best thing, it isn't too sweet like most of the other recipes I have tried. I would recommend finding a place that sells the Italian style ladyfingers instead of using the American type. Thanks for the great recipe.