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Like others I used pound cake and cocoa for garnish. It was VERY good and most importantly easy to make ahead. I ate leftovers the next day and think it was even better the second day.
OMG this was SO easy and SO good! Thanks so much for sharing this gem of a recipe! Will be making this more often.
Yum! I doubled the recipe to make a tiramisu trifle for my mother's birthday. I also added homemade coffee whipped cream rosettes and a dusting of cocoa instead of cinnamon. A big hit, thanks!
phew! i just spent a VERY long time trying to re-locate this recipe. i didn't even know if it was on recipezaar, or food network, or somewhere else... but all i knew was i HAD to find it! believe it or not (considering most tiramisu recipes are relatively similar) i reconized this recipe from the wyoming review with population 79 and lack of a good ladyfinger supply. strange how the brain works, isn't it? well, thanks again for another night of delicious tiramisu cups! all my guests went crazy for them! i'm making more this time because last time everyone battled for seconds but there simply wasn't enough.
I gave this a test run for a girl friends' breakfast brunch, I had wanted a Valentine's dessert that wasnt overly sweet. Since my husband is NOT a chocolate fan as I am... face it not many men are.. anyhow.. I made this with sliced pound cake as was suggested by another reviewer. Living in WY in a town with a year round population of 79 and the closest town is 1100 people. Its not easy to find lady fingers. Unless you want to make the 110 mile drive to the next town. And in this weather.. I think not. Nonetheless. this was an EXCELLANT recipe and will review again on the 15th when he gets to test it for me too. Thanks again for a perfect romantic and EASIER than PIE recipe...
I have tried many, many Tiramisus (with assorted alchohols) but this was by far the favorite with old and young alike at my house. No eggs is a good thing---and I actually substituted sliced pound cake for the Ladyfingers at a fraction of the cost. I personally think that gives a creamier, Trifle-like consistency (and not one of my Italian friends noticed). Thanks, Meghan