This is the real deal - a tiramisu recipe that has you baking the sponge fingers yourself before assembly. It really is worth it!
Only just finished making this and it's already yummy... can't wait to try it tonight (6-7hours to settle)! I made it in rectangular pyrex dishes so I could put the lid on and take it to a friends for dinner - looks good layered through the glass. This recipe made lots of syrup - have left over and also left over biscuits/sponge (but they'll get eaten - nice and light as a biscuit). I'm getting a big smile from my fiancee - i made a little sample one to keep him happy until after dinner! "Oh yum, can't wait to try it after it's been in the fridge!" Remember to keep the chocolate cold to be able to grate it (I left it sitting by the oven and so I had to fridge it for a while, oops!) Also remember to whip the egg whites firm before adding the sugar (just sharing my silly mistakes in the hope it stops someone else making them). - 24 Jan 2010
I love this recipe! The homemade l;ady fingers are awsome and easy to make. I'll never use stale, packaged ladyfingers again. I made several modifications to this recipe. Fisrt of all, like one other reviewer, I found this recipe very sweet. I omitted sprinkling of powdered sugar on the lady fingers. I substituted coffe liquour and creme de cacoa for the rum, to give it more chocolate flavor which was one of the coments I recieved the first time I made it. Because they are very sweet, I reduced the sugar in the filling by about 1/4 cup. To give it more chocolate flavor I also sprinkled grated chocolate and powdered cocoa on top of both layers. The result was perfect. I also make this in a square pan, without the lady finger "sides" when I need to bring it to a function. Much easier to cut and serve, and still delicious! - 23 Jul 2003 (Review from Allrecipes USA and Canada)
I have made this tiramisu many times. Each time I received RAVE reviews (some people are still talking about the first one I did over 2 years ago). Anyhow...the only thing I change is that I use an equal amount of Irish Cream instead of rum as I personally do not like the flavor of the rum. Aside from that, this last time that I made it, I tried what one reviewer suggested, doubling the marscapone. I would NOT recommend it. The finished product was much firmer and easier to cut (more like that of a cheesecake), but the flavor was just totally off balance. I would recommend following the ORIGINAL recipe amounts exactly, as that is the way that I received the most amount of compliments. - 25 Sep 2004 (Review from Allrecipes USA and Canada)