If you want an all-out fancy restaurant-style tiramisu with all the fixin's, this is the one. People will speak of this for years to come. You can also make it in a bowl like a trifle.
I love this recipe! The homemade l;ady fingers are awsome and easy to make. I'll never use stale, packaged ladyfingers again. I made several modifications to this recipe. Fisrt of all, like one other reviewer, I found this recipe very sweet. I omitted sprinkling of powdered sugar on the lady fingers. I substituted coffe liquour and creme de cacoa for the rum, to give it more chocolate flavor which was one of the coments I recieved the first time I made it. Because they are very sweet, I reduced the sugar in the filling by about 1/4 cup. To give it more chocolate flavor I also sprinkled grated chocolate and powdered cocoa on top of both layers. The result was perfect. I also make this in a square pan, without the lady finger "sides" when I need to bring it to a function. Much easier to cut and serve, and still delicious! - 23 Jul 2003 (Review from Allrecipes US | Canada)
I have made this tiramisu many times. Each time I received RAVE reviews (some people are still talking about the first one I did over 2 years ago). Anyhow...the only thing I change is that I use an equal amount of Irish Cream instead of rum as I personally do not like the flavor of the rum. Aside from that, this last time that I made it, I tried what one reviewer suggested, doubling the marscapone. I would NOT recommend it. The finished product was much firmer and easier to cut (more like that of a cheesecake), but the flavor was just totally off balance. I would recommend following the ORIGINAL recipe amounts exactly, as that is the way that I received the most amount of compliments. - 25 Sep 2004 (Review from Allrecipes US | Canada)
This is tooo sweet. Please do the following: Only lightly dust the ladyfingers For the syrup only use ¼ cup sugar,1/2cup water, 1/4cup coffee and 2tbs rum For the filling only use 4ozs mascarpone 1/2c sugar 2tbs rum 1/2tsp vanilla 1cup heavy cream use only one ounce chocolate for the topping and dusting confectioner’s sugar at the end should be optional. - 11 Oct 2005 (Review from Allrecipes US | Canada)