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.
delicious...i even used brown splenda sugar and the flavor was still there. simply delicious!
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.
This turned out beautifuly, Syrah. I made it exactly as posted. We're big Tiramisu fans and this really hit the spot. Thanks for sharing another great recipe.
MY FAMILY LOVED THIS!!! Follow the recipe to the T and all will be well. I decided, however to add more tia maria than called for, but i thought that just wansnt enough to get by on... :)
Heavenly tiramisu!! I wish I knew how simple it is to make... when you have the right recipe. Since I didn't have any coffee liqueur, I just added a teaspoon of vanilla extract to the coffee, like some of the other reviewers did. Looking forward to trying the (almost) real deal, with my homemade coffee liqueur which is cooking in the cupboard :).
Thank you Syrah!! Who would have thought that Tiramisu could be this easy!! And did I mention absolutely delicious!??!
Ok, I've made tiramisu many times before, and everyone raves about it, but I was looking for a recipe that had a lighter cream layer (for anyone interested, my benchmark best ever tiramisu is at the Cafe Vitorio in the North End in Boston). So, I decided to try this recipe. I doubled it because I was bringing it to a pot luck and because I bought the large tub of marscapone. I also didn't know what caster sugar was, but going on one of the reviews, I used powdered sugar - and it worked fine. I also only made the 2 cups of coffee, but I used about 1/4 cup. I can't imagine using so much liquid in the recipe. I very quickly dipped the lady fingers so that they were barely wet with the coffee. The recipe came out excellent. I think tiramisu is all about ingredients (use marscapone, good lady fingers, and good liqueur - I used Kahlua and brandy) AND technique - the whipping of egg whites and folding, and not soaking the lady fingers are key to a good tiramisu. My original recipe called for some of the coffee/liqueur mixture in the marcapone mixture - I'm not sure if this recipe needs it or not, but it wouldn't hurt either. I will definitely make this again - it will be my new standard.
What an excellent recipe - I don't like tiramisu, however, my SIL loves it, so for a special family dinner I decided to make this. My SIL likes to rate meals using a rating of fail, satisfactory and outstanding - he gave the entire meal an outstanding + due mostly to this recipe. I must say that I have never tasted a tiramisu I cared for, both due to texture and flavor, the flavor in this was amazing, the only part of it I didn't care for was the texture - I've got to find a way to put some crunch in there in the future. That being said I will make this again even if I'm not able to find that crunch factor :) Thank you Sassy Syrah for posting this.
I love the cream for this recipe. I did not add extra sugar and found the recipe perfect as-is. I bought another brand of lady fingers and the result was too soggy. I could have used a tip about how to make sure they weren't too wet. I am thinking next time I will let the lady fingers get a little stale. Otherwise I thought that this was a terrific recipe!