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Tiramisu IV

Tiramisu IV

  • Prep

    20 m
  • Ready In

    1 h 20 m
Nette

Nette

I got this recipe from my mom from Germany.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. In a medium bowl, combine coffee and amaretto. Divide cream cheese in half and stir coffee mixture into one half of cheese. Set aside.
  2. In a medium bowl, whip cream with vanilla until stiff peaks form. Fold whipped cream into remaining cream cheese.
  3. Line a 7x11 inch dish with parchment paper. Place 10 ladyfingers in the bottom of the dish. Spoon one-half of the coffee mixture over the cookies. Top with one-half of the whipped cream mixture. Repeat layers. Sprinkle with cocoa. Refrigerate one hour before serving.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Leslie A.
169

Leslie A.

12/26/2003

This recipe could easily be the best Tiramisu you've ever had if you make the following simple changes: 1.) For an authentic Tiramisu you ALWAYS use Marscapone cheese and NEVER cream cheese! 2.) A Tiramisu should be LIGHTLY sweet, but not overpowering, so add about 5 sachets of vanilla sugar in place of the vanilla extract. (If you don't know what that is, add 3-4 Tablespoons of sugar, to taste along with the vanilla extract. 3.) It's better made the day before so the flavors have time to meld. If you don't have time, at least give it 8 hours. Note: I make it this way and everyone tells me it's better than a restaurant's and there's NO raw eggs to worry about. Try it with the changes and you WON'T be disappointed! (:

holly
36

holly

3/14/2007

Ok, I made this tiramisù last night, following suggestions from other reviewers - I added about 3 tablespoons of sugar to the cream, used marscapone (of course), and refrigerated it for about three hours before eating it. It was ok... didn't really taste like tiramisù, but it tasted good. A little too much vanilla, in my opinion. But today i took it out to have a small bite after lunch.... 100 times better than last night!!!! It really helped to let the tiramisù sit over night in the refrigerator. It was excellent!!!! I still wouldn't say restaurant quality, but it tasted damn good.

SITHGODDESS
25

SITHGODDESS

12/8/2006

This is so easy and I love that there are no eggs in it. It tastes just as good as "classic" tiramisu! I made it with the slight changes recommended by Leslie A. and it came out great, travelled well, and was a big hit!

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