87 Reviews of Tiramisu

From: Bevinda

On Apr 20, 2005

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.

From: Fieldmouse

On Oct 30, 2005

The best tiramisu of those I have ever made or eaten elsewhere, and that's quite a few. The flavor balance and the loft-in-your-mouth is indefinably just right with this recipe. I increased the sugar to 1/4 cup, but I feel 1/3 cup would have been fine. The recipe is perfect as it is. It had rave reviews from a tableful of loved ones, and a Birthday Mom, so that made me feel good, and a big thank you to Syrah!

From: robyn win

On Dec 18, 2006

This is definitely one of the best recipes for tirimisu I've found. I made it for a birthday party and learned that if I brushed the coffee/liquor mixture over the ladyfingers with a pastry brush, it is MUCH easier than trying to dunk and fit before the wee critters start getting too soggy to handle. Making it again for Christmas Day....way too yummy..lol

From: 573627

On Aug 29, 2007

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

From: Jack 937

On Oct 21, 2006

This was my first tiramisu. After having lusted over this dessert at many a fine restaurant, I was a little bit trepidacious about attempting to make one myself. However, this relatively easy-to-follow recipe gave me a delicious tiramisu, which, as somebody else said, is better than any that I have ever had at a restaurant. I used plenty of Tia Maria (way more than 3 tblspoons, and put cocoa powder in between the layers. Things that I found slightly confusing: Caster sugar (as I did not know but do now) is superfine sugar. When the recipe says "retain as much air as possible", this is a little confusing on paper but makes sense when you see it in action; basically, you have this incredible light and foamy substance being folded into another whipped substance, and you don't want to smash all the microbubbles by stirring too much. I also grated a little white chocolate over the cocoa poweder on top. Next time, I am going to drain the lady fingers much more thoroughly; I did them one at a time by hand and they kind of leaked a little bit after the mixture had set up in the fridge. Thanks for a great recipe!

From: WorkingMom2three

On Dec 16, 2006

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 brining 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 liquer - I used kalhua 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/liquer 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.

From: pgserver6

On May 15, 2006

I love tiramisu, it's at the top of the list of my favorite desserts. I had never made it before and decided because of the reviews to try yours. I will make this again but next time, I won't dip the whole lady finger into the espresso. The directions instruct to "drain well" but the lady fingers are so delicate and I wasn't quite sure how I was to drain them and I was in a hurry. I thought about letting them sit on a sieve for awhile but because of the lack of time, I just laid them in the bowl. The result was a runny, soggy bottom. The rest of it was delicious but the soggy part was a yucky texture thing. I was also told by others that it was a really strong coffee taste. I love espresso so I disagreed with that but next time I make this, I will only partially dip the lady fingers so that they don't get saturated with espresso. (They really absorbed the liquid quickly). I used Kaluha in the espresso. Now that I've made it once, I feel the next time will be a cinch. Thanks for posting an easy recipe with delicious results.

From: Kitty Kat Cook

On Jan 31, 2008

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.

From: Chef #279004

On May 20, 2008

I made tiramisu for the first time using this recipe as a surprise for my friend. His Italian father told me to tell people that I got the recipe from my Italian great-grandmother so I am assuming that this was a big hit. If my tastebuds are anything, I would say that I agree. Thanks for sharing

From: Stelliana

On May 26, 2008

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.)