Tiramisu

From: Dessertcher

On Mar 3, 2008

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.

From: ajacot

On Dec 28, 2007

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!

From: sunny_day

On Sep 23, 2002

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!

From: SueOO

On Dec 5, 2006

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 !