By Dib's on August 29, 2001
Photo by lilsweetie
Photo by lilsweetie
"This is an easy recipe for a fantastic dessert!"
Serving Size: 1 (122 g)
Servings Per Recipe: 6
"Great recipe, easy to make. I used 5 tbsp of amaretto in place of coffee liqueur, 4 tbsp of sugar in the egg yolk mix and 2 tsp of sugar in the whisked egg white mix. Next time I make this recipe, I will be more careful about how long I am dipping the lady finger cookies into the coffee/liquor. A swift dip will suffice for it to moisten over night because I found mine to be too soggy at serving time (though it didn't detract from the taste). Finally, I added a little bakers chocolate shavings into the marscapone mix. Prima!"
"Wonderful recipe~! I made this at the holidays and my guests just RAVED about it! I would definately make this one again."
"Great easy recipe! I substitutes 5 tbsp of brandy for the 3 tbsp coffee liquer. Thanks Diana, another winner"
"Once again a great recipe by Chef Diana. I made this for our anniversary celebration and it was a sinfully rich, very easy to prepare and beautiful in presentation. Will definitely be making this again! Thanks Di!"
"I decided to get all brave and make this--damn the salmonella full speed ahead! If you had the patience of Job, I think you could whisk the sugar/yolks in a double boiler over extremely low heat to bring the temp up to 140 F. Likewise with the whites (like you are making a sabayon). But, again, patience of Job!!!
As to flavor--I punched it up per others' suggestions by adding extra sugar (double the amt. called for) Amaretto, almond extract, lots of extra chocolate.
Oh, and a final thing: my ladyfingers where the hard Italian ones--Sar..something I think they are called. Ina Garten talked about them on her show when she made Tiramisu...
ANYWAY--I liked the result.
Will post again if I get bad food poisoning! :-)"
"Searched the Internet extensively and it is NOT easy to find an EASY Tiramisu recipe! Usually, we use the one on the inside of the mascarpone lid, but we bought a different brand with no recipe. Make this if you want luscious, creamy tiramisu with none of the fancy flourishes. Cake? No way! This is the REAL deal! Made by my 15-year-old son, with absolutely no problem (it helps that he loves separating eggs...)."
"Delicious!!! Made this for a little family barbeque of eight people, so I doubled the recipe and used a 9x13 glass dish to show off the layered effect. Good thing I doubled as there was one little piece left. Also more than doubled the Kahlua, as I think the amount used is individual taste. Voted a keeper by all!!!!!!!!!"
"super easy and really really delicious. I used old strong coffee, but I think next time I will use espresso. Delectable, and I will definitely make it again!"
"wait!! Raw egg!! You have got to be kidding. I was making this and realized I would be serving my guest raw egg!! No way - not me and I even have my own free range chickens and will still never consider eating raw egg."
"I made this last night for dinner with friends, hoping that it would be set up enough, as I made it late in the afternoon. I really liked this, and our guests took home leftovers!! It was fast, easy, and delish! I added more sugar to the egg yolks, and also to the egg whites, and grated some semi-sweet chocolate over each of the layers. MMMMM good!"
"Super Easy recipe...My 14 year old son made this for his Grand-Mother who's favorite dessert is Tiramisu. No one in the family had ever attempted to make it because we thought it would be too difficult. She loved it!...and she is a Tiramisu connoisseur."
"This is so easy and guests are always impressed! I drizzle some chocolate syrup or put chocolate curls on top to add more flavor. You do have to be careful not to dip the ladyfingers too long."
"completely bland. The egg whites require flavor, and the only thing that gives it any taste whatsoever is the expresso. I'd of been better off with a teaspoon of cocoa in my bowl of cream cheese with lady fingers as my spoon. what this recipe really needs is whip folded into the cheese."
"This was very good but I did a couple extra things. I made this dessert but was afraid of serving raw eggs. I took the sugar and put it in a suauce pan with 1/4 cup of water. I simmered it until it was close to the Soft-Ball stage on my candy thermometer. Then half of it I added to my eggs yolks and beated them until they were a creamy colour. The other half I put in to the egg whaites and beat them until they are stiff. Add the warm liquid slowly so that you do not get cooked eggs. also, I beat up a half a cup of whipping cream and folded into the egg/mascorpone mixture. Very light."
"This recipe was really easy and tasted so good! My husband was very impressed. I would recommend allowing it to refrigerate for 6-8 hours, to allow it to be moist. I couldn't find ladyfingers at the grocery store, so I used Stella D'ono's Magherite cookies, and it worked out great!"
"Loved this recipe, quick and easy, will dip my biscuits for a bit longer next time as I like a moist texture."
"I came across this recipe when looking for a dessert for a dinner party. I'd never had tiramisu before, much less made it. I'm so so glad I chose this recipe as I got great reviews from others. One even said it was better than the tiramisu he'd had in Italy. Thanks so much for making me a tiramisu convert!"
"this was a waste of time and money. i was very disappointed. i need a good recipe for this someone please help!!!!"
"I have made this reipe many times, and I think that it is the best Tiramisu recipe around. For a bit of an extra hint to the reviewers who had problems, dip the biscuits as quick as possible and try straining your marscapone for a couple of hours before you use it, this should make the mixture thicker. It will be well worth the effort !"
"While this tasted outstanding, my egg/cheese layer was so runny! I thought it would firm up after chilling but it didn't. (Makes me wonder if 4 eggs is too many?) It looked nothing like what I have ordered in restaurants but it did taste just as good. I forgot the coffee liquer so I'll have to make it again with some changes to see if I can get my cheese layer more firm. Overall outstanding flavor but I took one star off for ugly presentation."