This is Tiramisu from RHC (cake No. 41). I made the Ladyfingers as well.

I was curious to see how this compare to my favorite tiramisu recipe from William Sonoma’s. I’m happy to report that Rose’s recipe won, though they came pretty close, . I love that Rose use Sweet Marsala vs. WS’s use of rum. Also, I love that Rose is very detail in her instruction and tells you exactly how long to whip etc.

Though, sadly the egg yolks, marsala, sugar mixture didn’t triple in volume. I whisked and whisked for 10 minutes and it became thick but only barely doubled. I repeat the process and got the same result. So I ended up compensating by doubling the heavy cream and adding some whisked stiff egg whites to add to the volume.

I was glad I did this as you can see that it filled up the pan.

Jenn, they look so delicious! I don’t think I noticed the Tiramisu or it might have appeared too difficult for me but I am noticing it now! It really looks delicious

Looks wonderful, and a great choice for this transitonal time of year!  I loved this when I made it, too, the custard is about the tastiest thing ever.  Congratulations on making your own ladyfingers!

I made tiramisù for the first time a few months ago. I used Rose’s recipe for the ladyfingers and Cook’s Illustrated’s recipe for everything else (CI uses rum, but I used sweet marsala because I like it better). It was really fabulous.

That looks really wonderful and the ladyfingers are beautiful!

missyjean - I didn’t notice the tiramisu either until someone mentioned it. I think it’s because there’s no picture of it.

Julie - the heavenly smell of ladyfingers coming out of the oven a few minutes before finished baking was so good.

Patrick - the Williams Sonoma recipe I’ve been using also use rum. How does Rose’s tiramisu recipe compare to the CI one?

Anne - thanks!

Jenn - I used CI’s recipe mainly because it looked quick and easy! I haven’t made Rose’s recipe, although I’m sure it’s delicious. The CI uses raw egg yolks instead of a custard, which made it a snap to prepare. Whip egg yolks with sugar, beat in marsala and vanilla, beat in mascarpone, fold in whipped cream. Super simple.

Patrick, Rose’s recipe calls for whipping the egg yolks with marsala and sugar over simmering water, then folding in mascarpone (that’s whipped for a few seconds), then whipped cream. It sound very similar to the CI’s recipe.

Good job and thx for reporting.  Rose’s recipe is very authentic to Italy, and most defenitelly worth using imported mascarpone from Italy, which in my opinion has a distinctive EXCELLENT flavor and expense!

Hector, thanks for the compliment! I’ve been using BelGioioso which is made in the US, I’ll make a note to try imported mascarpone next time.

If an import isn’t availble, perhaps Vermont Butter and Cheese marscapone.