Alessi's Tiramisu

The hardest part of this recipe is waiting for it to chill in the fridge before eating! It's such a great classic tiramisu. I'll definitely be making it again soon!

I wanted a recipe that did not include raw eggs, so I tried this. I was GREAT! I used only marsala, no brandy. Otherwise I followed the recipe to the letter except for the lady fingers. I used the soft kind of lady fingers from the bakery rather than the hard cookies called for in the recipe, but it turned out fine. I skipped the refrigeration of the marscapone/zablagione mixture because I was afraid that the chilling would make it too stiff to spread on the soft cookies. I'm glad I did that, because it would have totally destroyed the layering and just mixed the cookies in with the cream stuff. So, if you don't want to wait, just skip that 1 hour refrigeration step - it will work out just fine.

Very nice tiramisu. This was my first time trying one at home. I had no idea there was marsala in the custard but it was perfect in there. The sabayon came out beautifully and I liked the fact the eggs were cooked as opposed to so many recipes that use them raw. I didn't have any brandy (or alcohol besides marsala) so I upped the coffee appropriately and used a shot of rum extract. May not have been the best substitution but I really liked that there was not an over-powering alcohol taste. I gave this a 4 because there really wasn't enough custard for me. I think there should be a fairly thick layer. The ladyfingers were just moist but not a gooey soggy mess. I did the best I could with the custard made and then added a generous layer of whipped cream on top. Taste was perfect, even my non-tiramisu eating family members gobbled this one up. Technique was great too. I would just double the custard, or half the ladyfingers and put it in a smaller pan. Personal preference. Great recipe. Thank you!

WOW! What a great recipe! Tiramisu is one of my favorite desserts. I don't like dry Tiramisu. This one was really moist. I loved how all the flavors came together. I made a few changes: added 100 % cocoa powder, i used Marsala for the Zabaglione, but instead of the Marsala used in the coffee mixtures, i used Kahlúa 1/2 cup, and covered final layer with chopped good quality dark chocolate. I also dipped the ladyfingers in the coffee mixture, instead of spooning it. Will make this over and over.. For special ocasons. My concience will not allow me to do it too often! Strongly recommend it.

MAKE THIS RECIPE! DOUBLE BATCH! Made double batch of the Zabaglione Cream and am I glad it did! This is a FABULOUS recipe! I used Armanac and a slash of Frangelico in the wicked strong espresso we pressed (Italian roast beans) - brushed it onto the lady fingers rather than dipping. Had enough custard leftover to do a small single layer pan (4 x 6) - which we are nibbling on tonight after making yesterday. OMG so good! Made a part of my post periodontal mooshy foods recovery program (surgey in 2 days). This will do very nicely. Additionally, the 9 x 13 pan means there will be plenty for DH and friends who will come by later in the week. MAKE THIS RECIPE - it is GLORIOUS in balance of taste and texture. TY for posting this one Grace Lynn. It is a real keeper. FTR - brushing the lady finger 2 or 3 times with a soft brush dipped in espresso is plenty - I found 4 swipes ended up making them a bit too soft the next day (but they taste awesome in their espresso boozy mooshiness!)