This is sweet, creamy, and coffee-flavored, but it's not tiramisu. My version came out much heavier, denser, and flatter than the photo version. It's okay, but I'll be looking for another recipe that's actually tiramisu.
Natalie137 Posted: 02/19/11
jwilliams7372 Posted: 03/07/09
This recipe is so tasty you'd think it was full of fat! Thank goodness it is light and airy and so flavorful it tastes as good as some I have had in top flight Italian restaurants. I made one improvement: In LA, one of the major supermarkets carries a tiramisu mascarpone made with real coffee. It adds another flavor dimension to the cheese filling and allows me to use less fresh coffee in the drizzle step. In my first attempt using the given recipe, I wet the ladyfingers far too much and got a soggy bottom layer that wasn't very good. As revised, this is a keeper!
lumins8015 Posted: 05/01/10
cab123 Posted: 03/23/09
I made this for the first time last night for a dinner party and everyone loved it....even my husband, who's not a tiramisu fan. I increased the drizzle by 1/2 and it was perfect. A keeper!
RenoTX Posted: 08/10/09
This is an excellent, company-worthy dessert. And, so easy because you use store-bought ladyfingers and everything else goes together in a breeze and then chills while you make the rest of dinner. I've made this several times for my family, and we all agree that the texture, flavor, and serving sizes are all excellent. Our only adjustment is that this just seems like too much cake - if you use both of the packages of ladyfingers it seems to overwhelm the other ingredients. I only use one layer of cake; drizzle all the coffee over it, and just top with the cheese mixture in one layer. We like it much better this way. And, less calories, too!
JamiCF Posted: 03/18/09
I've made this several times and it's always a hit. I use pound cake instead of ladyfingers and everyone loves it. Extra drizzle is always needed too.
goosesc Posted: 07/18/10
Excellent! I did double the recipe for the drizzle so that the ladyfingers would be nice and drenched and the end result was delicious! Tasted as good as a restaurant--will make again!
bellablue05 Posted: 11/04/09
I was surprised when I made this, and didn't like it, seeing all the rave reviews regarding this recipe. I am not sure if the coffee was too strong, or there wasn't enough of the drizzle, but something is really lacking in this recipe. The filling is way too thick. I was hoping it would be lighter and fluffier. I will not make this version again.
ald0ra Posted: 09/20/12
I had some reservations about making this per the other reviews. First, it was a little difficult to find ladyfingers in the supermarkets, as it's not a widely-consumed pastry; the same for mascaparone cheese. Anyways, in the anticipation of not finding ladyfingers (which I later found), I used some halved twinkies as the bottom layer, which actually served as a sturdier bottom layer (but it makes it sweeter too). I made 2 batches of tiramisu; so I doubled all the ingredient amounts. Also took everyone's advice of making more espresso. This is when you want to have an espresso maker that can make large quantities of it because it'll get really tedious if you have a single serving espresso percolator like mine. Aside from the espresso process, everything else was really easy to make. The assembly is easy; the preparation takes up a lot of time. Everyone LOVED this and was very surprised about the calorie intake.
Silvertongue Posted: 07/02/13
I was afraid of this recipe because of the non-fat cream cheese, but was very surprised by the finished product. I did separate this out into 8 ramekins for easier serving/storage. I also had a little difficulty finding ladyfingers, because I didn't know where in the store to look. They are sold in the produce department near the angel food cake in my stores. It was served to my family who mostly does not eat lighter fare and received rave reviews. I have already made this again, in a half portion and it worked just as well. The flavor and texture are very satisfying for a dessert, without having the sometimes watery consistency you can get at a restaurant.