By Canadian_in_the_Bay on January 31, 2007
Photo by Canadian_in_the_Bay
Photo by Canadian_in_the_Bay
"This is my grandmother's tiramisu. I have been eating this for as long as I can remember and I have yet to try a tiramisu that I like better. I made this over the weekend and I didn't have kahlua on hand so I used creme de cacao instead and I think I may even prefer it that way now. In the past I have omitted the liqueur and it has still been very good. I have also used part-skim ricotta instead of mascarpone if I'm looking to lower calories and cost. Cook time is chill time for first the coffee and then for the cake itself. Feel free to make this even as early as two days before serving- it will only be better for it."
Serving Size: 1 (88 g)
Servings Per Recipe: 12
"This recipe is spectacular!"
"This was an amazing recipe! It was my first tiramisu, and it came out nearly perfect. One thing with this recipe was that it didn't mention sprinkling any cocoa powder n the layers before the top, which many other recipes call for. It could be the preference of the poster, but i was looking for the most traditional version. However, I can't say thanks enough for posting!"
"OK ~ this was AWESOME!! I've made it twice already and realized that if you just dip the first layer and lay it out that it won't be soggy when you serve it ~ it tastes just like home! Thanks to Nonna for a great recipe!"
"The consistency of the creamy part was too thick in my opinion. Maybe I just did something wrong."
"This is a great recipe. I've always been a little scared to make Tiramisu, but your directions were great! I served it at a dinner party and my guests were actually scraping the sides of the pan, there wasn't a piece left over! Yum!!"
"Absolutely the BEST recipe I have found yet... and I have searched through almost a hundred! I just finished making it... Couldn't get my sister to stop eating the cheese mixture while was doing it... Can't wait to eat the final product. Thanks for the step by step directions and the tips!!!!"
"I don't know if I'm giving this 5 stars for being an outstanding recipe or just because I love tiramisu. Whatever, it was great. I went for half mascarpone and half ricotta. I didn't have any Kahlua so I added brandy and a bit of sugar to the coffee. I think my preference would be Tia Maria. Oh well, I'll just have to try it again. What a shame."
"Yum! This was my first time making tiramisu (and only my second time eating it!) and it was so much easier than I expected! I omitted the Kahlua and everyone said it tasted just like the tiramisu at Olive Garden. I used mascarpone cheese, grated super dark chocolate and a dusting of cocoa powder. Made for my sister's b-day and I have a feeling I will be asked to make it again next year. Thanks for posting!"
"Well, die-hard tiramisu lovers might say that I totally spoiled the good taste of this dessert, but believe me, I can live with that, 'cause I really, really do NOT like the taste of coffee! Why then, you say, did I tag this recipe in a game? Well, simply put, I had an idea & was willing to try it! Instead of soaking the ladyfingers in coffee, I soaked them in orange juice with a little added orange extract, & I think the resulting dessert is OUTSTANDING!"
"I sifted instant coffee powder as a garnish instead. I used ricotta ... like half the price of mascarpone ... mmmmmmm delish. Thanks for the easy- peasy recipe!!!!"
"I L-O-V-E, LOVE tiramisu and this hit the spot! I left out the alcohol and used mascarpone instead of the ricotta. I also used EggBeaters in place of the eggs because they are pasteurized; 1 c. regular EggBeaters for the yolks and 1 c. white EggBeaters for the whites. It seemed to work just as well and tasted the same. I also used a spoon to sprinkle the cocoa powder over the top since I don't have a small mesh strainer or sifter. I think I liked it better this way because the cocoa wasn't in a layer and gave me a break from the strong flavor every couple bites. One note on the ladyfingers: I put them in the coffee, not letting them sit at all, doing one full roll to coat each side. Even with what I thought was an extremely brief dunk, the bottom layer ended up a little soggy. I'm not sure how to combat this, although one of my fellow tasters suggested the liquer may help. I am thinking maybe only soak one side of the bottom layer in the future. The upper layer of ladyfingers was fine. I will definitely be making this again. I like having the control over my tiramisu!"