johanessburg57 (January 10th, 2012 @ 7:46 am)

ive made this twice and its great. best tiramisu recipe!

97Mizzo (December 22nd, 2011 @ 10:37 am)

I used your recipe but instead of putting in a dish, I did little individual serves in wine glasses. Thank you so much it was delicious

MeganEMills (November 27th, 2011 @ 6:32 am)

@XerxesCandyBreaker07 You are so welcome - and I'm chuffed that it turns out so well for you! Regs... Megs

XerxesCandyBreaker07 (November 27th, 2011 @ 5:54 am)

I've been meaning to comment for a long time. This is an absolutely FANTASTIC recipe and THE BEST tiramisu tutorial on youtube!!! I made this tiramisu for my Dad's birthday and we loved it!! So, thank you so much for sharing this with us!!! <3 <3 <3

MeganEMills (November 20th, 2011 @ 2:36 am)

@xXLindasFishXx I'm sorry, I've never weighed the ingredients so I don't know what the equivalent is. I think you should be fine using the same volume of white sugar, though, as long as you make sure it is dissolved thoroughly so there are no "gritty bits". Regs... Megs

xXLindasFishXx (November 19th, 2011 @ 1:02 am)

Hi, I don't have castor sugar. Can you post weight measurements, please?

MeganEMills (September 8th, 2011 @ 6:23 pm)

@michaelhahnpingpong If everything is thick before you combine then I think the ingredients are fine. The only thing I can think of is that you are losing the 'air' out of the cream when mixing (which might explain why you have to whisk and chill to bring it back). Try very, very gently folding them together. If you are already doing it that way I'm not sure what the problem might be - with a bit of luck someone else reading this knows the answer. (Maybe chill a little before combining?)

MeganEMills (September 8th, 2011 @ 6:17 pm)

@rippy2 It is best too - it firms up better and develops a better flavour if refrigerated overnight. It is not essential though, if made in the morning and chilled until the evening it would still work and still be very nice.

michaelhahnpingpong (September 8th, 2011 @ 3:40 pm)

Hi from England :D I have to say this is by far the best recipe for Tiramisu and I, and the rest of my family, love it. However I always have one problem. All 3 elements of the Tiramisu cream are thick but when I add them together they go quite thin. Eventually, with a mixture of whisking and placing it in the freezer briefly, it thickens up however if you could make any suggestions for what I've done wrong or what I could do to help it would be great :D x

michaelhahnpingpong (September 8th, 2011 @ 3:37 pm)

@Baker8D Hi, although I agree it shouldn't do this, I suggest that you use an electric whisk to whisk the mixture so that it becomes smooth. One problem with this is that it becomes very thin. My solution for this is to keep whisking for a minute or two until it thickens up. Then you have to put the mixture into the freezer for about 10 minutes so it thickens up some more, and after adding the first layer you have to return it to the freezer briefly. Hope this helps :)

rippy2 (August 19th, 2011 @ 11:20 am)

Does this have to be made day before....

soggymarshmallow (July 30th, 2011 @ 9:16 am)

I miss the colour of real egg yolks... they're so pale and wan here in CA. *sighs*