Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.

Tiramisu Ii

white sugar

milk

heavy cream

vanilla extract

mascarpone cheese,

coffee,

(3 ounce) packages ladyfinger cookies

cocoa powder

Tiramisu II

In a medium saucepan, whisk together egg yolks and sugar until well blended.  Whisk in milk and cook over medium heat, stirring constantly, until mixture boils.  Boil gently for 1 minute, remove from heat and allow to cool slightly.  Cover tightly and chill in refrigerator 1 hour.


In a medium bowl, beat cream with vanilla until stiff peaks form.


Whisk mascarpone into yolk mixture until smooth.


In a small bowl, combine coffee and rum.  Split ladyfingers in half lengthwise and drizzle with coffee mixture.


Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.  Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that.  Repeat layers and sprinkle with cocoa.  Cover and refrigerate 4 to 6 hours, until set.


As a Tiramisu-Lover, I decided to try this recipe, based on the reviews.  The only thing I can say is WOW!!!!  The RICH & CREAMY flavor mixed with the Coffee-soaked lady fingers leaves you wanting more!  VERY IMPORTANT: Let it refrigerate AT LEAST 24 hours; the flavors really need to blend!! I tasted the mixture right after adding the Marscapone Cheese and it tasted very bland.  However, after refrigerating overnight, it was probably better than any Tiramisu I'd ever tasted.  ONE MORE IMPORTANT TIP: As others have mentioned, doubling the coffee / rum mixture is a MUST.  You get that espresso taste, blended with the creamy flavor - HEAVENLY!

This is the recipe to try if you´ll make your Tiramisu.  I was unsure wich recipe to try, ´cause others had more reviews.  Lucky me, I try this one. My husband, a very picky eater, loved this and didn´t stop the MMMM! while he was eating.  The milk in the egg mixture makes the difference. Few tips: 1. make 2 days ahead, it´s the peak of flavors and consistency.  2. double the amount of coffe/liquor, it´s not enough.  3. use soft lady finger, the others are just like rocks. 4. don´t be tempted to lower the amount of sugar, I did based on a preview review, big mistake, went from a 3/4 cup wich is what the recipe call for, to 2/3 cup, the little extra sugar was missing, and I don´t have a sweet tooth.  5.  serve chilled, just my taste but it´s wonderful in this warm day to have a cold dessert.  6.  be carefull, one piece of this has tons of calories, your waist and hips are going to tell you sooner than later.  7. mix well the egg and sugar and when you cook the mixture NEVER stop beating, this makes a silky smoth texture.  8. with a electrical mixer add the mascarpone to the milk/egg, this way you avoid clumps and keeps the silky texture.

I don't normally bring a dish to a party until I've "test drove" it with my immediate family, but I decided to go ahead and trust the allrecipes community and brought this to our extended family Christmas party this past weekend.  It was a hit.  I'm picky about my tiramisu and was doubtful that I could produce one that I really liked.  This is it.  
I took the advice of several others and doubled the coffee mixture, and had just enough.  I didn't have any rum on hand, so I substituted with Frangelica.  Yum!
Also, as noted by other posts, don't judge by the way it tastes when you are making it.  I thought it quite blah during preparation, but after 2 days in the fridge it was delicious.  
For presentation purposes, I made it in a trifle dish. I modified the layering a bit, but used the same amount of ingredients and it fit perfectly.  I covered the bottom of the dish with lady fingers and then also stood them up along the outside of the circumference of the dish (on the first layer only).  I then did a layer of filling, layer of cream, second layer of ladyfingers, layer of filling, layer of cream, third layer of ladyfingers, layer of filling, layer of cream.
Thanks for adding another great dessert recipe to my collection!

FanFreakin'tastic!!!! OMG....I am so glad that I chose this recipe over the many others on this site...I made this Christmas eve to serve for dessert on Christmas day for 10 of us. It was absolutely the best, and my family raved over it.....I made espresso using instant espresso granuals, used Kahlua instead of the rum, and did need to double this as the lady fingers are like little sponges. I did use the Savoiardi lady fingers that I easily found at Shop-Rite. They are the hard lady fingers, not the soft. I dipped each one half-way(long ways)and then placed the espresso/kahlua side up in a tin pan (11 3/4" X 9 1/2") and then spred my filling on top. By the way I loved that the egg yolks were cooked and that you didnt need to use a double boiler, after I made the egg yolk and marscapone filling, I made the whipped cream and then folded that into the cheese mixture (so I had one filling instead of 2)I layered the filling over the fingers and repeated. I made 3 layers with the marscapone cheese filling on the top. I dusted with the cocoa powder when I served the dessert. Everyone said it tasted like it was from a fine Italian restuarant. I was nervous that it would become soggy and runny....and that was not the case it was perfect. I recommend folding the whipped cream into the egg/cheese filling. I really think it saves a step and really makes the filling light and very flavorful. Thanks for this recipe. I highly rate this.....10 stars+!

I made this recipe for company last Friday and it was wonderful.  I learned to make Tiramisu in Italy from my husband's family and this was every bit as good.  Even better because this recipe cooks the eggs.  I have two hints to pass along.  I increased the coffee to one cup and the rum to 4 tablespoons.  Also, I did not split the ladyfingers.  I put the coffee/rum mixture in a shallow container and then quickly dunked both sides of the ladyfingers in the mixture.  I'm looking forward to making this recipe again, soon!

I LOVE this recipe!  Originally, I was quite disappointed.  Shortly after making it, I had a piece and decided it wasn't worth the cost of the ingredients or the time it took to find them.  However, when I went back to it a day or two later...HEAVEN!  I've made it three times since (all in the last month) and I always make it two days before I need it or plan to eat it.  It's one of those recipes that needs to sit a while.  I use more vanilla, equal parts of coffee and brandy (and more than the recipe calls for), and I've even made it with pound cake when the local bakery/deli is out of ladyfingers...it's just as good and much cheaper!

Positively the best Tiramisu recipe ever but with adjustments!!  I took a long time reading the reviews and agreed with
most of the suggestions.  This is what I did and it turned out brilliantly.
1. I used a 9" springform cake tin and lined the outside with dry sponge fingers sugar side out cut to level of the tin. Bit fiddly but the shape can be perfected once you start putting in the filling.
2. Savoiardi biscuits are the best quality, but any supermarket sponge fingers will do. To use up leftovers I used a mixture of both. For three layers you need 2 or 3 packets especially if using a springform tin.
3. Agree egg/sugar/milk mixture must be stirred constantly whilst cooking to a nice thick consistency.  Also stirred it twice while cooling. You should end up with thick yellow custard.
4. As suggested, I added a little sugar (level dessertsp.)to whipped cream and vanilla mix. 
5. I folded the mascarpone mix and cream mix together.
6. Agree you need to treble the amount of coffee and rum.  Rum is best of all in my opinion to get a good balance of flavours. 
7. I mix rum/coffee in shallow dish and then with a sponge finger in each hand I dip, flip and out. This takes a second or two and just colours the fingers on either side. Do not soak them or you will end up with a mush!! Do a couple at a time and put sugar side down in base of tin to form complete layer. Totally unnecessary to split fingers.
8. I put a third of the mascarpone mix over the top of base fingers and sprinkled 

I am not a Tiramisu fan but apparently this recipe was outstanding. I did double up on the coffee and instead of rum I used Kahlua (which I doubled also). I used a pastry brush and brushed the coffee onto the lady fingers. I also whipped the egg whites and added them to the cheese mixture. Makes it very fluffy. Definately let it sit for 24 hours. The flavors really blend in. Don't forget to sprinkle your cocoa on just before serving or it will get soggy. I also added some strawberry chocolate shavings on top of the cocoa. Looked really good.

Wow! I made it yesterday for Thanksgiving and all our picky eaters loved it!It was the hit of our dessert table - Now I will be making for Xmas too! It really tasted like it was from my favorite Italian restaraunt!

I read all the tips and suggestions for this recipes -following is what worked (and didn't work)for me:
- made it 2 days ahead worked great
- added more coffe and Rum ( 1 cup strong coffe and 4 table spoons rum) this worked perfect!
- tried quickly dunking ladie fingers vs drizzling was a disaster! I tried quickly doing this with the liquid spread out, but it absorbed up almost all of the liquid after just a few ladie fingers, so I would reccomend the drizzle method which worked just fine.

Thanks for this great recipe!

I don't know if its that I don't like tiramisu enough, or if I did something wrong with the recipe, but I was a bit disappointed with how this turned out. It was a lot of work and the flavor of it wasn't all that great, even after letting it sit in the fridge for 24 hours. It wasn't sweet enough for me, so if I do make this again, I'll definitely add more sugar. It did make for a beautiful presentation though! Thanks for posting the recipe!

Create a delicious, authentic tiramisu--rich and impressive.

Weed gummies are very easy to make and they provide the perfect little bite-sized and delicious way to dose. They are easy and quick to make.

Weed Gummies

cannabis-infused coconut oil

water

gelatine

½ teaspoon sunflower or soy lecithin

This tuna wrap recipe is made with cheddar, red peppers, and tomatoes in a whole-grain tortilla. Plus, it provides 29 grams of filling protein and 5 grams of fiber. 

Tuna and Cheddar Wraps

tuna fish pouches

c. olive-oil mayonnaise

scallions, chopped

red pepper, finely chopped

olive oil

whole grain tortillas

butter lettuce

c. grape tomatoes, sliced

This Christmas salad is a blend of mixed greens, oranges, pomegranate, feta cheese and candied pecans, all tossed in a homemade dressing. An easy and festive salad that is the perfect addition to any holiday menu!

Christmas Salad

spring greens

orange segments (mandarin oranges, clementines

pomegranate seeds (can substitute dried cranberries)

feta cheese (crumbled)

pecans (roughly chopped)

honey

Dijon mustard

apple cider vinegar

shallot (minced)

salt and pepper

Place the mixed greens, oranges, pomegranate seeds, feta cheese and pecans in a large bowl.

Place all the dressing ingredients in a small bowl, whisk until smooth.

Drizzle the dressing over the salad mixture to taste, then gently toss to coat. You may have dressing left over. Serve immediately.

https://content.jwplatform.com/videos/1YOSStT2.mp4

Vegan Tahini and Chocolate Chip Weed Cookies

(1/2 cup) mix of vegetable oil and cannabis-infused oil

(1/3 cup) tahini (, well mixed)

60 (1/4 cup) water

tsp vanilla extract

(1 cup) light brown sugar (, packed)

(1 ½ cup) all-purpose flour

½ tsp baking powder

½ tsp baking soda

salt

cinnamon

(1 cup) chocolate chips (or chocolate wafers)

Flaked sea salt

Preheat your oven at 350F or 189C

In a large bowl, whisk together all the wet ingredients until smooth.

Add all the dry ingredients at once and mix with a wooden spoon until just combined.

Stir in the chocolate chips and divide the dough into 18 equal balls.

Place the dough balls on a parchment-lined baking sheet,  and sprinkle with the flaked sea salt. I like to place one small ice cream scoop of dough on the baking tray, and then top it off with an extra 1/2 small scoop, for a perfectly thick cookie.

Sprinkle the flaked sea salt over each raw cookie dough balls.

Cook in the middle of your oven for 10 to  12 minutes,  or until the edge becomes slightly brown. Do not overcook.

Enjoy!

Sangria is known worldwide as the quintessential Spanish drink, which is fantastic for serving on a hot day. This “punch” style drink is a refreshing combination of fruits and wine, and while it is traditionally made with red wine, we also love the Sangria Blanca prepared with white wine.

ALToS: Sangria

preferred sweetener

orange

brandy

cinnamon stick

strawberries

red apple

lemon

dry white wine

blueberries

green apple

peach slices

These recipes are exclusively found in 'A Little Taste of Spain' - shop.skinnymixers.com

<p><em>Mahi Mahi, otherwise known as Dorado, is deservedly a popular fish. When done right, mahi mahi is tender, flaky, and deliciously flavorful. This lemon garlic butter sauce is sensational. </em></p>

Easy Perfect Mahi Mahi Recipe 

For the Lemon Garlic Mixture:

TB salted butter, softened to room temp

TB chives

TB garlic cloves, minced

kosher salt

tsp black pepper

TB juice from fresh lemon

lemon peel

For the Fish:

(1-inch thick each) mahi-mahi fillets, 4 ounces each

kosher salt and black pepper

Preheat oven to 400F with rack on middle position. In a small pan, combine all Lemon Garlic Mixture ingredients and stir to fully combine. Set aside.

Use paper towels to pat-dry all excess moisture from the fish fillets. This step is important, so be sure to pat off as much moisture as you can.

Evenly sprinkle both sides of fillets with pinches of kosher salt and freshly ground black pepper. Set aside. In a large, oven-proof pan, heat the olive oil over high heat. Once oil is sizzling hot, add the fish fillets to pan and let cook until browned on one side, about 3 minutes (do not move fish around much.) Carefully flip fish fillets over to the other side, turn stove burner off, and immediately transfer pan into already-hot oven. Let fish roast at 400F about 5 minutes or just until the top is golden and center is just cooked through. Take care not to overcook.

A minute before fish is done cooking in oven, cook small pan of prepared lemon-garlic mixture over medium high heat, constantly stirring, just until melted and bubbly. Immediately turn heat off and pour mixture over the cooked fish. Be sure to pour on any juices from the fish pan as well.

Made it. LOVED it! My daughter's not a lover of fish. She's usually anti-fish, but she asks for seconds when this sauce is involved. I just substitute different types of whitefish. Thanks so much!

This was incredible. I served it alongside green beans and quinoa salad. Will definitely make this again.

https://i.ibb.co/M6fCkL9/IMG-20191027-184202187-1.jpg

This was absolutely delicious! I’m always unsure when it comes to cooking fish but this recipe was easy and tasty. It will definitely be a go to for me. My 13 year old son whose particular about fish, loved it! Btw I’m a fellow San Diegan:) going to try your fish taco sauce next. Thank you!

I followed recipe to a T and it was perfect!  My husband said “don’t loose this recipe “

This recipe was so easy and simple to make. It taste so good and the lemon was refreshing yet mild in the cold weather in NYC . Will use the sauce for other dishes as well. Thank you!!!!

If I could give 10 stars i would. Delicious, had my 6 year old with his nose in the wondering what dada was cooking. I made cocktail winners and beans which he loves also incase he did not like it, we make him try everything new... well all he ate was fish. Said he wants it again tomorrow. My wife loved it also and she dosent eat fish. Thank you for sharing!!!!!!!!

Great recipe!  I did overcook the fish a little bit, but the lemon garlic sauce saved me!!  Very tasty!  I will definitely make it again, but pay closer attention :)

This was absolutely amazing!! Not only delicious, but so simple! I tossed my steamed carrots and green beans in the leftover sauce and it coated them beautifully! Thank you for sharing your recipe, I'll definitely be using it frequently!!

I have never tried Mahi Mahi before. I thought, when I do try it for the first time, I have to get the perfect recipe. This was so good!! The fish and your recipe was a match made in “culinary heaven”. The best thing about this recipe was, I had all of the ingredients in my kitchen.!! Thank you!

Made this for dinner last night....WOW was it good.  Thank you for a great recipe.  This is the first of I'm sure many of your recipes that I will try.  Thank you again.

I followed the recipe exactly as described and my Mahi came out absolutely delicious!

This Mahi recipe is fantastic and easy to make. My husband said it was THE BEST FISH I'd ever made. That's in 20 years! Excellent recipe. Thanks so much for sharing.

This Mahi Mahi recipe is THE BOMB! I’ve never cooked Mahi Mahi before. As a matter of fact, I only picked it up last week from the store because our usual Sockeye Salmon was out. 

Simply wonderful! The taste and texture of the fish in this recipe are spot on. I added a a tablespoon extra of fresh lemon juice because I didn’t want to waste the other half of the lemon, and served it on a bed of cous cous and roasted asparagus. 

Flaky. Fast. And Fabulous! 

Signing up now for more recipes from chew out loud! Thank you!

Having made this recipe for the first time, I am eating it as I type this review.  It is absolutely delicious and incredibly easy.  I used a thawed out MahiMahi filet purchased from Costco.  It is one of those recipes that at first bite makes you go, “Mmmmmmmm!!  OMG!”

We made this recipe for a cookout and it was just amazing! I had to share it with my friends. Can’t wait to try the mahi tacos!

As the name implies, this is incredible easy to make. Although we love grilling, sometimes our afternoon summer thunderstorms require using indoor cooking  methods, this was perfect. It was quick so we didn’t heat the house up too much.  The lemon is a nice compliment but didn’t overpower the fish. The recipe was made with simple ingredients most people have already. 

I served with steamed broccoli and mashed cauliflower to keep it low carb.

This is my new favorite way to cool Mahi. It’s incredibly flavorful, easy and quick. The garlic butter mixture seeps into the fish as well as whatever side dish is on the plate and it’s perfectly cohesive. I follow the timing exactly and it comes out golden and flaky each time. Have made twice now and many times to come!

It was a little overdone. I would try 3 or 4 minutes in the oven.

That was delicious!! Thanks for the great recipe! We all loooooved it =)

Very tasty!  We love Mahi-mahi and this was a great way to prepare it using my indoor grill. Will do it again.

Fantastic recipe. I made 1/2 for sauce for 2 of us. Very good flavor, not overwhelming with garlic or lemon. Nicely balanced. Quick and easy to make. I think would work well with other fish as well.

First time ever searing anything.  I was nervous.  Love this recipe and that sauce. I served the Mahi over brown rice. Very tasty!  Thank you!! This is going in my favorites for sure.

Excellent!!  I’m not a big fish eater, but loved this!!  Enjoy!

Chestnut Cream (Mont Blanc) Cake

2.75 inch sponge cake

table spoons chestnut paste

vegan whipped cream

1-2 chestnut(s) in syrup (optional)

*Chestnut Cream

chestnut paste

White sugar (to your liking)

This fun dessert is great for gift giving. They are so easy to make you can involve the whole family.

Caramel Marshmallow Rice Krispie Balls Recipe

caramels (Kraft caramels)

condensed milk

Tablespoons butter

marshmallows (large)

Rice Krispies Cereal

In a medium saucepan place the caramels, sweetened condensed milk, and butter. Over medium heat stir constantly until smooth and creamy.

Using a toothpick or skewer, dip each marshmallow into the caramel mixture. Tap off the excess.

Pour the Rice Krispies in a big bowl and then gently roll the caramel covered marshmallow in the Rice Krispies.

Place on a cookie sheet that has been lined with parchment paper and gently pull out the toothpick or skewer from the marshmallow.

Let set up for about 30 minutes.

This slow cooker chicken breast is simmered in a flavorful garlic and herb gravy until tender. Serve your crock pot chicken breasts over mashed potatoes for a comfort food meal that&#x27;s sure to earn rave reviews.

Slow Cooker Chicken Breast

olive oil (divided use)

chicken breasts

Italian seasoning

chicken broth

soy sauce

balsamic vinegar

brown sugar

garlic

cornstarch

butter

parsley

Heat 1 tablespoon of olive oil in a pan over medium high heat.&nbsp;

Season the chicken breasts on all sides with the salt, pepper and Italian seasoning.

Sear the chicken for 4-5 minutes per side, or until golden brown.

Place the chicken in a slow cooker.

In a small bowl, mix together the remaining tablespoon of olive oil, chicken broth, soy sauce, balsamic vinegar, brown sugar and garlic.&nbsp;

Pour the sauce over the chicken. Cover the slow cooker and cook on LOW for 4-5 hours, or HIGH for 2-3 hours.

Remove the chicken from the slow cooker and place on a plate; cover with foil to keep warm.

Pour the liquid from the slow cooker into a pot. Heat the pot over medium heat and bring the sauce to a simmer.

Mix the cornstarch with 1/4 cup of cold water. Add the cornstarch to the pot and bring to a boil.

Cook for 1 minute, or until sauce has just thickened.&nbsp;

Add the butter to the pot and stir until melted. Remove the pot from the heat.

Slice or shred your chicken and pour the sauce over the top. Sprinkle with parsley and serve.

These Venison Cream Cheese Stuffed Crescent Rolls are a simple and delicious way to use up your deer meat! And they are family friendly! You can also substitute any other ground meat, including ground beef, turkey or chicken.

Venison Cream Cheese Stuffed Crescent Rolls

lb venison

oz cream cheese (plain, softened at room temperature)

onions

onion

jalapenos (diced)

crescent rolls

tsp chili powder

onion powder

cayenne pepper (more if you like spicy)

Salt and pepper (to taste)

Preheat oven to 350 degrees Fahrenheit. Prepare two medium baking sheets with parchment paper and spray with non-stick cooking spray. Set aside.

Season venison with chili powder, onion powder and cayenne pepper. Cook in medium skillet over medium high heat until cooked through.

Drain any grease if needed.

Transfer cooked venison to a large bowl with softened cream cheese and add chopped green onion, red onion, yellow onion, jalapeno and season with salt and pepper, to taste.

Using a spoon, stir well until ingredients are evenly distributed and cream cheese is mixed in.

Take crescent rolls out of packaging and lay each one flat on your baking sheets. Spoon about 1/3 cup of filling onto each roll, until all 8 are filled evenly.

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Trending Recipes

(30,274)

See the most viewed recipes by Recipe Cart users, saved from over 6,000 sites. Tap to save.

Top Tags

Tiramisu Ii

Weed Gummies

Tuna and Cheddar Wraps

Christmas Salad

Vegan Tahini and Chocolate Chip Wee...

ALToS: Sangria

Easy Perfect Mahi Mahi Recipe

Chestnut Cream (Mont Blanc) Cake

Caramel Marshmallow Rice Krispie Ba...

Slow Cooker Chicken Breast

Venison Cream Cheese Stuffed Cresce...

Easy Bibingka Recipe (Filipino Rice...

Lauren Conrad'S Brie & Apple Tart

Halloween Puppy Chow Snack Mix

Tartelettes Pistache &amp; Chocolat

Slow Cooker Creamy Chicken Taco Sou...

Wholemeal Loaf | Recipes | Delia On...

Chicken korma recipe | How to make ...

Crock Pot Picadillo

Biscuit Chicken Pot Pie

Glazed Grilled Carrots

Cheesy, Spicy Black Bean Bake

Stovetop Mushroom Lasagna

Cacio e Pepe Rösti

Tartelettes Pistache & Chocolat