Tiramisu II Recipe
This tiramisu recipe features rum and coffee-soaked ladyfingers layered with mascarpone custard and whipped cream.
Classic tiramisu, with mascarpone cheese layered between coffee (or rum!) soaked lady fingers, and tiramisu cheesecake are just some of the tiramisu recipes Allrecipes has to offer.
Great recipe, but the real genius comes from fellow reviewers! I followed the modifications of other reviewers like so: 1. Triple the coffee-liquor ratio to 3/4 cup coffee and 6 tb kahlua. 2. Really pack as many soaked ladyfingers as possible into the baking tin. Makes a nice, dense, and even layer of soaked cookies. 3. For the custard: Beat eggs yolks and sugar together until well combined and mixture has turned a pale yellow AND THEN stream in the milk. Combine well before cooking. Stir mixture continuously during cooking and several times while cooling. Strain custard after cooling to remove any leftover clumps (yuck!). 4. Fold whipped cream (add 1 tb sugar) into egg mixture. 5. Let sit for 24 hours before serving. I also made my own ladyfingers and double-baked them so they were extra crisp before soaking. A wonderful recipe. Much better than most restaurants!
I don't normally bring a dish to a party until I've "test drove" it with my immediate family, but I decided to go ahead and trust the allrecipes community and brought this to our extended family Christmas party this past weekend. It was a hit. I'm picky about my tiramisu and was doubtful that I could produce one that I really liked. This is it. I took the advice of several others and doubled the coffee mixture, and had just enough. I didn't have any rum on hand, so I substituted with Frangelica. Yum! Also, as noted by other posts, don't judge by the way it tastes when you are making it. I thought it quite blah during preparation, but after 2 days in the fridge it was delicious. For presentation purposes, I made it in a trifle dish. I modified the layering a bit, but used the same amount of ingredients and it fit perfectly. I covered the bottom of the dish with lady fingers and then also stood them up along the outside of the circumference of the dish (on the first layer only). I then did a layer o
I used some leftover biscotti instead of lady fingers. They were SUPER hard. I used additional coffee and BOOZE and they soaked it right up and got properly "spongey". I added some Frangelico, Skrewball (peanut butter whiskey), Khalua, amaretto and used Kraken spiced rum. I also topped with a few cherries and sprinkled some of the cherry juice on top for some additional color. My only complaint heard was that there wasn't MORE!!! good.
After tasting tiramisu for the first time on our recent trip to Rome, my husband (who is not a dessert person) has not stopped raving about it. I had to fight him over the last bite of the piece that we shared in Italy. So when assigned by my sister to bring a dessert to our family Christmas dinner, I figured I would try this recipe. I made very minor changes to the recipe as written. I doubled the coffee and rum, as recommended by many reviewers. I also chilled it for 48 hours (which was really a big blessing --- allowed me to make the dessert 2 days ahead of Christmas -- no last minute rushing). And lastly I added 1 Tbsp of confectioner's sugar as I whipped the heavy cream and vanilla. Result --- it was wonderful (my husband says ALMOST, ALMOST as good as the tiramisu in Rome). One neighbor of my sister who happened to drop in, asked who made the tiramisu as he was headed to get his second piece. He said he was not a dessert guy and seldom ate any but that this recipe was outstanding. That seemed
I always use this recipe and made several times, always turn out very well!! I modified in mixing the mascarpone & yolk with the cream at the end, double the coffee if you love more coffee taste. Sprinkle some dark chocolate on each layer, and leaving it overnight (a must). I like to make my own lady fingers instead of buying because the textures turn out different, soft just like sponge cake but taste better I think ... thanks to this recipe
I've made this several times! Truly easy --it's become my bread and butter. Awesome reviews. I never use Rum though. Tip: 1. Don't change the amount of sugar. 2. Keep stirring the yolk mixture over the stove till the sugar has melted. Don't refrigerate the yolk mixture after it's been cooked. Instead... 3. Stir in the room temperature Mascarpone cheese into the hot yolk mixture so that it will melt easier and it won't be lumpy. 4. Stir the semi whipped cream into the yolk mixture. 5. Don't dip both sides of the lady fingers. It makes the Tiramisu runny. Yuck. (This can be made with both types of lady fingers.) 6. Sieve the cocoa on top the Tiramisu when it is ready to be served, otherwise the cocoa will get moist and won't be as pretty. 7. Refrigerate for 48 hours for best results. Make this ahead and you won't regret it!