About this recipe: The yummiest dessert ever, and very easy to make. One serving is not enough, believe me! Don't substitute double cream for the mascarpone: there is no tiramisu without mascarpone. And use the best quality coffee.
first i changed the servings to yeild 11 servings. this made enough cream for my 8x11 baking dish. I used enough lady fingers to fill the dish. (appx 30?). i followed the recipe exactly with all the ingredients, but i also added a secret ingredient to the mascarpone mixture. i used a pint of heavy whipping cream, beat it seperately to make my own whipped cream and folded it into the mascarpone mix together with allt he other ingredients. this will make the consistency of the cream JUST RIGHT (so its never runny) without changing the taste. then, to solve your problems of the lady fingers breaking.... use VERY COLD coffee. i buy a large cup of black coffee WITH 2 SUGARS IN IT and refrigerate it for a few hours. then i dunk the lady fingers very quick on both sides but give them no time to soak. i serve the next day. IN-FREAKING-CREDIBLE!!!! - 30 Nov 2006 (Review from Allrecipes US | Canada)
Very horrible recipe, I thought with all the good reviews it would be good. The ladyfingers were soaked with coffee making the dessert very juicy. I would suggest just brushing the ladyfingers with a coffee-soaked pastry brush. - 23 Jan 2005 (Review from Allrecipes US | Canada)
This recipe is great! Like other reviewers, I made changes based on the unavailablity of lady fingers in my area, and with the filling amount and process. I used one, store bought angel food cake in place of the lady fingers. I also used a 9X13 pan. Here are the amounts of other ingredients I used: 5 egg yolks 1/3 cup white sugar 3 Tbsp vanilla extract 16 oz Marscarpone cheese 1 angel food cake 1 cup strongly brewed instant coffee 1.5 Tbsp cocoa powder I placed slices of angel food cake in the pan, then spooned 2 teaspoons of coffee per piece over the bottom layer rather than dipping. Then I put a layer of filling, and then a layer of cake, this time with 3 teaspoons per piece. It worked out wonderfully and was not soggy at all. As a former health inspector, I was concerned about using raw eggs, but there's enough sugar in the mix to not allow bacterial growth. I also made sure to promptly refrigerate any remaining cake. I especially love this recipe because I wanted tiramisu without the alcohol. I will definetly make this again. I may substitute the marscarpone with neufchatel cheese, as I wouldn't mind it tasting a bit like cheesecake, and it would make it less expensive. - 19 Feb 2007 (Review from Allrecipes US | Canada)