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I actually have used this recipe for many years ago and it was by Maida Heatter. The instructions neglect to tell you to fold in the egg whites into the mascarpone mixture. I like doing this one with pound cake, but the traditional way to make this is by using ladyfingers. If you use the ladyfingers, make sure that you use Savoiardi ladyfingers - they are dryer than the cake-like version and won't desintegrate when you soak them in the coffee mixture.<br/><br/>This recipe is by far the best tiramisu that you can make. It's a little bit of time to do, but it's all beating, really, and very, VERY easy to make. Enjoy!
This is the exact recipe I've been using for about 2 years now. It is certainly a bit of work, but well worth it as my wife will testify when I make this. It doesn't last long. The Grand Marnier comes through just enough to taste it along with the rum. Treat yourself, this is great!