They are the hard lady fingers, not the soft. I did use the Savoiardi lady fingers that I easily found at Shop-Rite. It was absolutely the best, and my family raved over it.I made espresso using instant espresso granuals, used Kahlua instead of the rum, and did need to double this as the lady fingers are like little sponges. Thanks for adding another great dessert recipe to my collection!įanFreakin'tastic!!!! OMG.I am so glad that I chose this recipe over the many others on this site.I made this Christmas eve to serve for dessert on Christmas day for 10 of us. I then did a layer of filling, layer of cream, second layer of ladyfingers, layer of filling, layer of cream, third layer of ladyfingers, layer of filling, layer of cream. I covered the bottom of the dish with lady fingers and then also stood them up along the outside of the circumference of the dish (on the first layer only). I modified the layering a bit, but used the same amount of ingredients and it fit perfectly.
For presentation purposes, I made it in a trifle dish. I thought it quite blah during preparation, but after 2 days in the fridge it was delicious.
Yum! Also, as noted by other posts, don't judge by the way it tastes when you are making it. I didn't have any rum on hand, so I substituted with Frangelica. I took the advice of several others and doubled the coffee mixture, and had just enough. I'm picky about my tiramisu and was doubtful that I could produce one that I really liked. I don't normally bring a dish to a party until I've "test drove" it with my immediate family, but I decided to go ahead and trust the allrecipes community and brought this to our extended family Christmas party this past weekend. with a electrical mixer add the mascarpone to the milk/egg, this way you avoid clumps and keeps the silky texture. mix well the egg and sugar and when you cook the mixture NEVER stop beating, this makes a silky smoth texture. be carefull, one piece of this has tons of calories, your waist and hips are going to tell you sooner than later. serve chilled, just my taste but it´s wonderful in this warm day to have a cold dessert. don´t be tempted to lower the amount of sugar, I did based on a preview review, big mistake, went from a 3/4 cup wich is what the recipe call for, to 2/3 cup, the little extra sugar was missing, and I don´t have a sweet tooth. use soft lady finger, the others are just like rocks. double the amount of coffe/liquor, it´s not enough. make 2 days ahead, it´s the peak of flavors and consistency. The milk in the egg mixture makes the difference. My husband, a very picky eater, loved this and didn´t stop the MMMM! while he was eating. I was unsure wich recipe to try, ´cause others had more reviews. This is the recipe to try if you´ll make your Tiramisu.
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