• TerriS2 Posted: 03/12/13
    Worthy of a Special Occasion

    I tried this but wasn't very successful. It is quite labor intensive and mine wasn't very good. I don't make desserts very often and will definitely never make this one again.

  • magnut Posted: 02/21/13
    Worthy of a Special Occasion

    Love it. Didn't have enough ladyfingers and substitute with some Nillas - better with ladyfingers. Doubled the liquor - yummy! Taste even better the next day. Recipe is saved under my fave'd!

  • PKcookin Posted: 04/14/13
    Worthy of a Special Occasion

    Everyone at the table really liked this. I wasn't a huge fan. I thought is seemed soggy or watery or something. It had good flavor and is lighter than regular which I thought was good. I did not make it but the description and need for a good candy thermometer left me concluding that this one is too tedious for the end result.

  • JNBank Posted: 03/12/13
    Worthy of a Special Occasion

    This was wonderful. A bit labor intensive but so much fun to make. My kids couldn't get enough. I will try CL's other tiramisu recipe to compare since it has less steps.

  • nnaul66 Posted: 02/17/13
    Worthy of a Special Occasion

    This dessert was very tasty. It took quite a bit of time and effort, but the results made the effort worthwhile. I substituted thin slices of pound cake for the ladyfingers and dried out the cake slices for a bit in the oven before dipping them in the coffee mixture. The cream cheese mixture was so creamy and fluffy I did not miss the full fat mascarpone.

  • gjshgfksb Posted: 04/01/13
    Worthy of a Special Occasion

    Good one

  • seepat Posted: 02/22/13
    Worthy of a Special Occasion

    Cooking Light has pulled off an amazing feat: all the effort of the original with half the taste. Made the recipe as written the first time. I agree it is better the next day, but still lacks depth of flavors in the version from Gourmet 1/09. For all the work involved, I'd rather indulge in the real thing. I still had to buy a tub of mascarpone for only 2 oz. used in the recipe. I should add that I'm a loyal subscriber and have had many wonderful recipes from C.L. that I have been making for over 10 years. I've enjoyed watching the magazine evolve and I always look forward to the next issue. I admire the way the staff rises to the challenges of re-writing high-calorie recipes. "A" for effort, but I won't make this one again.

  • Beckyw66 Posted: 09/17/13
    Worthy of a Special Occasion

    This did not get any stars at my table watery, and too light. If I am going to spend calories, I will make it the full calorie way. Bleh!


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