Tiramisu IV

"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 Ti..." See moreramisu 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! (:"

"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 ho..." See moreurs 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."

"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,..." See more and was a big hit!"