No ImageHow to Make Classic Tiramisu

Did you make it? Rate it!

  1. Afiza

    I made this. Still in the fridge. Havent tasted it yet but it looks promising. Read in the comment to soak the ladyfingers longer in the coffee, if you’re using Forno Bonomi Savoiardi Ladyfingers, please don’t soak it too long. It absorbs liquid real fast. I was so afraid of overbeating the cream and mascarpone, turned out it took me longer that 30-60 seconds to get the peak. The whole portion is quite big for my baking dish.

    xxxxxyyyyy

    Show Replies (1)
  2. Jenny

    Looks great but can I use brewed expresso as i cant find instant

    xxxxxyyyyy

    Show Replies (1)
  3. Mike

    I don’t drink so I added milk instead of the rum, This tastes perfect best One I have had If possible id like a 9×13 recipe for this :) ,.

    xxxxxyyyyy

    Show Replies (1)
  4. Yvonne

    I’m alway not successful to get the correct texture for my custard, it always turns out too runny, any tips?

    Show Replies (1)
  5. Deanna

    My first time making tiramisu and it turned out beautifully! The zabaglione didn’t turn out the first time for me — pretty sure I had the heat too high and overcooked it without dissolving the sugar. Second time it came out perfectly! It held its shape and tasted wonderful. Thank you!

    xxxxxyyyyy

    Show Replies (1)
View More