Tiramisu

This tiramisu is truly amazing. Contrary to the opinion of others, the 1/4 c. of caster sugar was the perfect amount, and I can't imagine adding more. One thing I did do, was, for the bottom layer, dipped only the top half of the ladyfingers, keeping the bottom dry, and, occasionally, if I saw that a layer had too much liquid, just added a dry layer of ladyfingers. Quite the perfect tiramisu, thanks Syrah. (By the way...the reason everyone's ladyfingers are "falling apart" is because Italian ladyfingers, savoiardi, are hard cookies that soften when dipped, as opposed to the soft kind that you can get from the grocery store's bakery section. Personally, I prefer the soft kind.)

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I've tried a number of tiramisu recipes and this is my current favorite. I did find that 2 cups coffee is a bit too much since just a quick dip is needed or the ladyfingers come apart. I used instant espresso coffee (Medaglia D'Oro) and homemade "Kahlua" and more than the 3 Tbs. called for - how much I'm not sure, just a couple of glugs. Even more would have been good. I also used grated bittersweet chocolate between each layer and on the top rather than the cocoa. Thanks, Syrah, for the recipe.

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Wish I could personally say this was delicious but I can not.. (this time).
Made this for a family summer party and didn't even get a taste! I was told it was soooo good !! Next time, and there will be a next time....
I used a small blender to make regular sugar finer, then I measured it.
Used 3 pkgs. of 12 lady fingers and made only 2 cups of very strong instant coffee.
Added a little more Kamora coffee liqueur to coffee than called for. Kamora is a very close second to Kahlua in my opinion. Brushed/dabbed on the lady fingers. Thank you Sassy..

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I used a Godiva liquor and a pastry brush to "lightly wet" my Savoiardi ladyfingers (from Whole Foods). Awesome!

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This is very similar to Delia Smith's tiramisu that I've made & absolutely loved. The only addition in Delia's recipe is that she adds 50 gms of chopped dark chocolate, divided in half and added on top of each of the two layers of mascarpone.

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Made this last night for the Super Bowl game and it was absolutely perfect. I could not find lady fingers at my supermarket so I made the lady fingers in the Lady Fingers.
I pulsed granulated sugar in a food processor and used about 1/3 cup. I used coffee flavored vodka for the liqueur. Instead of freshly brewed coffee I used a high quality instant coffee 2 tablespoons per 2 cups of boiling water. I made individual desserts in wine goblets and quite frankly this dessert made me a rock star! Thanks Syrah.

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This is delish! I sub quark because mascarpone doesn't make it to my remote corner of the world... so I added a smidge extra sugar and a starbucks via coffee packet to get the taste right. And Amaretto again all there is here. It was still super!

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I made this for my girlfriend because she loves Tiramisu and this recipe was FANTASTIC! For my poor cooking skills, this was relatively easy to make. I dipped the (soft) lady fingers a little too much, so got soggy and fell apart in about 3 days, which was my only problem. But by that time we had devoured most of it because it's so delicious. I'll definitely be making this again sometime soon.

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An excellent recipe. The only suggestion I have is don't soak the lady fingers too much in the coffee or you get a soggy mess. I did that once with tiramisu. You don't you all the coffee in the recipe or I didn't anyway. I just dipped it in once and not for too long and it worked fine.

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just finished making this for my potluck at school. im a culinary student so we all had to make something ourselves. I thought this would be nice and fresh and not too sweet. I had a bunch of cream left over so i made individuals for here at home and i tried one and it was DELISH! its my favorite desert and now i love it even more since i can make it on my own.

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Amazing! This is the best tiramisu I've ever eaten. I've sampled tiramisu all over the world, but never had anything as good as this simple, from scratch, inexpensive version!! Unlike other posters, I think the amount of sugar is perfect.

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We gave this a try and it was outstanding! Reminded us of Tiramisu we had in Italy. We made our own caster sugar and I would increase the amount to 1/3 cup. But sweetness is very much a personal taste. Looking forward to making this recipe again in the near future.

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It's 4.5-star good. Like many reviewers, I used only about 3/4 cup of espresso. My ladyfingers are too soft to be dunked straight into liquid so I pour espresso into a shallow dish and soak the ladyfingers in there. I used 4 tbsp of liquor instead of just 3 (used Kahlua, will try Tia Maria next). In my opinion, the cream is a tad too much and sort of overpower the Mascarpone taste (will try 3/4 cup instead of 1 cup next time). To lend some more sweetness into the tiramisu, I used shaved milk chocolate on top instead of cocoa powder. This dish does taste better the next day.

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I haven't made this particular recipe but wanted to post that if you are dipping the ladyfingers and they are falling apart, put your espresso and liqueur in a spray bottle and spray the pan, then spray the cookies. I can't wait to make this!

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This is the BEST dessert I have ever eaten. I made this for friends over the weekend and they told me it was a good as a well-known Italian restaurant in my area (and it's a FABULOUS restaurant!) It has the right amount of sugar if you use superfine. Tiramisu should NOT be overly sweet. The only thing I would do differently is not dip the lady fingers in the coffee/Kahlua mixture but rather use a pastry brush and brush it in. My first layer got too mushy as they are very delicate.

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Excellent! But it really should be made at least one day in advance. I served it after only 2 hours of refrigeration and it was good but the next day it was noticeably much better! I used frangelico instead of tia maria and I quickly dunked each lady finger in the espresso mixture for less than 1 second each and had no problems with over soaked pastry. Thanks for posting!

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I think I know why people are saying its not sweet enough. Because the Savoiardi ladyfingers have a dusting of sugar on them and others dont so they possibly used something different therefor a not so sweet result. Wonderful recipe, its in with my favs.

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delicious...i even used brown splenda sugar and the flavor was still there. simply delicious!

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Ok, I'm updating my original comments. When I first made this I was disappointed. I knew the texture of the cream was perfect, but it needed improvement. So I made it again. As others have mentioned, definetely, more sugar 1/3 cup and even 1/2 cup is not bad. Don't think that is just the opinion of someone w/a sweettooth, the strong coffee overpowers the sugar. Also, in my first attempt, because I had never made tiramisu, I didn't know how absorbent ladyfingers are. When you dip them, it should be just in and out very quickly, a fraction of a second on each side. The first one had too much liquid. You shouldn't have to drain them, if you had so much liquid that it began to drip, you'd find that they will become very fragile and may break apart in your hands and in turn it will be mushy. Once I did that I was very very pleased. Thank you for the recipe.

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I'm italian, and my town is just some miles from the place where this recipe was invented. The Syrah's recipe is quite right. I would just add two hints: 1- good quality mascarpone and strong coffee are mandatory. 2- NEVER, NEVER ... NEVER eat tiramisu before 24h. I repeat ... NEVER. The taste is awful compared of what it can be after a night in the fridge. Ciao

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