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We were orginally concerned that we would not get a lot of comments about the Tiramisu website. Boy, we were wrong! So many of you have written! We also receive photos and these are on our Photo Album Page as well.

And now, many visitor comments can be seen in the Tiramisu Lovers Community!

Annelise McDonald: I can’t believe there’s a website about the Tiramisu dessert, but to be honest good stuff it is such a FAB dessert. I just love it – so lite and creamy. Yum-O!!

Kebba Buckley: Thanks for your great site! We love tiramisu as much as you do. I have lost my favorite tiramisu recipe and am trying to reconstruct it. We have now seen the word “Tiramisu” used to describe cream cake (La Madeleine, Phoenix, AZ, contrary to a reviewed experience on your site), any cake containing a bit of rum (various), and a kit-made cheesecake with a bit of cocoa swirl in it (Monti’s La Casa Vieja, Tempe, AZ). The term we now use to cover these usurpers is “terriblemisu”! Thanks for your passion and all your hard work.

Sazlina: Love this website, I tried Sergio’s non-alcoholic recipe, turned out good. Thanks! I want to try an egg-less recipe, but worry that egg-less version might not taste as good. What do you think?

Charles Tran: I just wanted to drop a note to tell you what a great job you did putting together this Tiramisu resource. My girlfriend loves Tiramisu. Thanks again and keep up the great work.

BansMama: It’s been almost 3 years since we have moved away from Fayetteville, but we have yet to find Tiramisu anywhere near as marvelous as is served at Luigi’s. We are going back for a visit soon and I decided to look up Luigi’s online since we plan to eat there during our visit. Imagine my surprise when I found that we weren’t the only ones with a love for their Tiramisu! We mention it often and can’t wait to return and taste that little bit of heaven all over again!

Angelec Campbell: I had so much fun on your site it is nice to know there are more crazy people out there just like me that are in love with beautiful foods! Keep up the good work!

Kristen: I am in love with Tiramisu! As a New Yorker, I have many wonderful Italian restaurants and bakeries very close at hand in order to fulfill my desire for delicious Tiramisu. As an Italian American, I have tasted tons of different recipes, including homemade ones. I am writing to let you know that I think I might have struck gold right in my own backyard! Over the holidays, I was going to a relative’s house and wondering what I might bring. My first thought was Tiramisu, but I could not find one large enough to serve the 20 guests that would be there. I turned to the Internet and there it was: Three Jay’s Tiramisu, located right in Brooklyn. I ordered two, an original and a white chocolate raspberry. I have never made a better food related purchase in my life. Besides being affordable, their product was absolutely heavenly to the senses! I am writing this to you as one Tiramisu aficionado to another. If you want to sample heaven, just go to I promise, you will not be disappointed.

Lynette G.: I don’t recall the first time I ever had Tiramisu, but over the years I have convinced many a friend or family member to try it…and they have fallen too! I even had a friend bring me some last year when I was hospitalized as I had missed her 50th birthday dinner the night before. Well, just last night we were planning an Italian dinner for my birthday and a mutual friend and I said I would bring the dessert … Tiramisu … nothing else would. I have never attempted to fix Tiramisu but your web site left me with several tasty sounding recipes and I am going to try more than one. Wish me luck!

Mrs. Howell: I have never tasted this recipe before but at a company dinner my 16 year old son got a piece of the dessert and said it was so good he wouldn’t even let me taste it. I have found the recipe but are their any recipes without raw eggs and what could you use for the liquor? Our family does not purchase any alcoholic drinks. (NOTE: Use a non-alcoholic wine, or skip the liquor all together. If raw eggs both you, use a recipe that calls for zabaglione [Italian custard] instead.)

Rhoda Yamanaka: I just recently discovered Tiramisu, and I have completely fallen in love with it. I tried it at Buca di Beppo, and I couldn’t get enough. It was a big bowl filled with Tiramisu … enough to serve 4-5 people. I swear … if no one was with me there at the table, I would have eaten the whole thing by myself!! I just would like to thank you for your site, and for providing all these recipes for Tiramisu! There’s so many recipes and so little time in one’s life to try them all!

Mindy Wilson: Friends of mine came back from a cruise last winter raving about the Tiramisu that they had on their trip. They were having a party and asked if I had ever made Tiramisu. I am not much of a cook, and live in the country where I have limited grocery store availability. I decided to surprise them, and then found your site. I used the Scoutmaster’s Tiramisu recipe because it called for cream cheese rather than mascarpone (which I couldn’t get at my local grocery). I used Kahlua instead of coffee to baste on the ladyfingers. It was wonderful, and they told me it was better than what they had on their cruise. Thanks for the recipe. I’ve got it in my “favorites” file now.

Tina McFadden: I just tried Tiramisu for the first time yesterday and am totally hooked. I tried to get the recipe off a gourmet priest friend but, although he’s a fan (“Your eyes will roll back in your head over a great Tiramisu”), he didn’t have one. I’ve just spent the last 2 hours on the net looking for the perfect recipe. How about publishing your co-worker’s wife’s recipe that was equal to your first try in Chicago? (Note: Hmmmmm, now why didn’t I think of that?)

Maggie Adler: My mom thought I would like Tiramisu, so she ordered it for me and I’ve been hooked ever since. While in Rome last spring, we had the best Tiramisu ever. As soon as I can, I’m going to find out the names of the restaurants and let you know. I’m studying in Rome next fall and I am looking forward to devouring my fair share of this incredible dessert. I love your page!

“FF”: We write from Italy, Torino, the city of the aperitif Martini that was created in 1879. We don’t go to the restaurant to eat Tiramisu. We make it at home because it is better! Ciao to all the guys and girls, women and sisters of Hawaii!

Shira Ledda: Siete Matti! is what I think, an entire website dedicated to Tiramisu! But it deserves it, and that’s the truth! Your site is great. By the way, as an American living in Italy, I must say that the Tiramisu you get in America is often better than the one you find here.

Madelyn Miller: I am a former restaurant reviewer who is now a travel writer (NPR radio, NBC-Dallas, Nashville Business Journal), and I just spoke at the Public Relations Society of America Travel Section meeting in Dallas. Unfortunately, they did not serve Tiramisu, mostly cheesecakes.

“KMH”: I can’t believe I have found a site entirely dedicated to Tiramisu. I’m an American student who studied in Venice for a semester. I ate lots of Tiramisu over there and as yet, I have not found anywhere in the US that quite compares. But, that is beside the point. I’m taking an Italian class and have to give a rather long presentation on a topic of my choosing. Tiramisu seems to be a perfect choice. I have plenty of recipes, but I was wondering if you had any interesting facts or anything about the origins or history of tiramisu that I can relate to my audience. Thanks for your help.

“Nathan”: I have recently visited your page, and to my amazement, I had never tasted Tiramisu. I would like to make it at home, but do not know what mascarpone cheese is. Can you help? (NOTE: See the description page “What-is-Tiramisu.htm” and if mascarpone is not available, see the recipe listings for substitutions.)

Brian Lance: I have had Tiramisu in Florida and Illinois, and in restaurants and places unexpected. I would be glad to review and add my comments. What do you do about restaurant chains? Thanks for a very informative and well-done site.

“Maria”: I have been trying and trying to get a “Crespede” recipe. I am sure that I am not spelling it right, but my grandmother used to make them and the whole family loved them. They are what I would call a doughnut, dipped in liquified sugar. If you have any idea what I am talking about, please email me at “” and I will be in your debt forever.

R. J. Nash: Some years ago, Wolfgang Puck presented a recipe for an eggles Tiramisu. I have lost it. Does anyone out there have it? Would love to have it again. Thank you, whoever you are.

Anna Clara Onorato: Thank you for this web page. It is great!

Nannette Serra: About 3 months ago, I was at Pizzeria Uno in Chesterfield MO with my 22-year-old son. When he found out I had never had this dessert, he insisted I order it. I loved it. Since then, whenever my son and I find Tiramisu on the dessert menu, we order it. I loved the photo of the Tiramisu wedding cake. If he ever gets married, I want to have a Tiramisu wedding cake for him. Of course, he won’t marry a woman who can’t prepare Tiramisu! Love your pages.

Rob Miller: Congratulations! Your home page is today’s Cool Page of the Day at GeoCities. You’ll see a link to your site displayed prominently on the GeoCities home page and the What’s Cool page. Thanks for all the hard work you’ve put into your site. Lots more people are likely to see it now that we’ve made you famous! This (tiramisu.gif) made my mouth water!

David Neuman: I just wanted to say I was very impressed with your work!

Linda Shisler: I have never even tasted Tiramisu before. Next weekend, I am having a family birthday party for my 5-year-old son. Since all ages from 2 to 70 will be there, I wanted to make one dessert for children, and one for adults. “Tiramisu” jumped into my head, even though I have never even tasted it. Knowing that I have no recipes, but suddenly couldn’t live without one, I decided to search cyberspace for one. Voila! I came upon yur website. I love your style of writing, and have chosen to try David Rosengarten’s recipe. Trouble is, from the way you’ve described it, I don’t know if I can wait until next weekend to try it. Thanks so much…I LOVE YOUR WEBSITE!

Aida Dakessian: What a thrill to come across your website! It feels great to be among fellow devotees. I am a Tiramisu lover since I discovered it 6 years ago in California. Since then, I sample it everytime I see it on a menu (which is not too often) and I collect any recipe I come across. I make a pretty good one myself using a makeshift mascarpone recipe since I cannot find it in my hometown. Most people don’t know what it is (some think it’s a Japanese word) so I often find myself giving mini-lectures as I introduce them to it. I am becoming the local expert! Many thanks for providing the Olive Garden Recipe. I think it’s one of the better ones and was planning to ask you for it. What a brilliant idea you had! Keep up the good work! How about starting an “official fan club”? Molte Grazie!

Dennis Horton: Nice website. Glad you’re here!

Trudi Goels: Hi Tiramisu Fans! I am being wedded this summer and I want a Tiramisu wedding cake! Dear old Martha Stewart had one in her Fall/Winter Bridal issue from 1995, but did not include a recipe! It was gorgeous — round layers of cake separated with a thick cream and accented with dark berries. Every 3rd layer had flowers on top and then pillars to start the next tier. Have you seen/heard of this? Can you recommend a recipe that would work well for this? My friend is making the cake.

Nicola Lecca: I’m writing from Italy, from Sardinia. I ‘m readng an article about your site in the daily magazine L’Unione Sarda to publicize it. Please note that you must use Mascarpone to have a real Tiramisu. Also, Mascarpone is not a cheese!

GeoCities Napa Valley Featured Site (3/97): Tiramisu, What is it? Get the answer to any question you may have, will be answered here.

Brooke Nelson: Hi . . . I LOVE TIRAMISU! I found a great recipe in a booklet that came with a little bottle of Godiva liqueur for Tiramisu, but I lost it! I hope to find it again someday, but I’m wondering if you’ve seen it around?

Nadine Kam (“The Weekly Eater”): The Tiramisu site was featured in Nadine’s weekly column in the Honolulu Star-Bulletin. The article is too long to include here, but you can visit the Star Bulletin’swebsite and read the entire column. Click at the end of this sentence, then click on “The Weekly Eater” in the left-hand frame.

YAHOO! Pick of the Week (1/27/97): See, you can have your cake and eat it too. Only, might we suggest a little Tiramisu instead? Craig Miyamoto thinks, yes. In fact, he’s dedicated an entire site to the delectable dessert . . . his personal rave . . . an ever-important collection of restaurant ratings and an even-more-ever-important collection of recipes. Icing on the cake, so to speak. Break out the Mascarpone cheese, it’s time to get serious.

Christopher Leonard: I love your site! I had Tiramisu about a year ago out West and thought, after visiting your site, that I would try to make it. I have had a problem finding Mascarpone cheese here in North Carolina. The stores say that if I can give them some brand names, they might be able to find some. Hence, my question: Could you give me some brand names of companies that make mascarpone? I would appreciate any help you could give.

Oriana Cadman: I really enjoyed your site since I love Tiramisu! I first had it in Rome for my birthday many years ago. I occasionally make it at home, especially now that one local supermarket started selling Mascarpone cheese.

Rob and Idette Durbin: Hi! We really enjoyed your website. Glad to be a part of it.

Evan Champion: I’ve just been scanning through your Tiramisu web page and I’m drooling already. I was looking through your listing of restaurants that serve Tiramisu and was pleasantly surprised to see you have one listed in Ottawa. I’m going to check it out tomorrow.

Audrey Brown: Thanks for including my restaurant review at your site. Looks like it’s getting very popular! I visit regularly now. Kudos for a great site.

Lynn Hirshman: It’s not often that a website not only makes me smile, but makes my mouth water as well. Congratulations! By the way, another site that does the same is, for those of us for whom good italian food is the ultimate dining experience, a site that reminds of us of the pleasures of the palate is to be treasured. I’ll be back after I’ve tried some of the recipes.

Karleen Babyak: I love your site! Now I just have to try to make Tiramisu at home. Keep up the good work!.

Robin Williams: Just surfed into your site from Yahoo! Your content is really unique . . . and yummy! I set a bookmark for the future to come back, read some more, and maybe try a recipe. Thanks!

Peter Crabbe: If one day I have to choose between a piece of Tiramisu or my wife . . . my wife will be the one who is going thru the door to leave. Yes, you are right. Tiramisu is heaven! It is nice to see a website for this.

Karin Wilson: Great idea, this site. Now I just need the money to travel to try them all out.

James Curtis: I’ll update you when I find good ones. I travel about 160 days a year, so a lot of time in restaurants. One thing I’ve noticed in the US is very few “Italian” restaurants serve Tiramisu due to the time and complexity of the desert. Interesting isn’t it!

“Usagiman”: Found your website listed in Yahoo’s pick of the week. Enjoyed your unique subject, your commentary and ratings of various restaurants. We live in L.A. now, but we’re from Hawaii. Good luck to you with this project.

Anita Lynn Orr: Would you be interested in a photo of a wedding cake (three tiers) that was entirely Tiramisu? (Well, you can file this away for future reference.) Of course, it would be difficult to tell it was under the whipped cream top, but it’s the idea that counts! Clever page!

Miriano Ravazzolo: This IS a surprise! I was thinking that only we, poor Italians, were knowing that little delicious thing. And now I see your page! Very good idea (might I say “tasteful” idea?). My wife is really good in making Tiramisu, and I have them homemade at least once a month.

Tina Drzal: I can’t believe I actually found a page on the internet that is really useful! I paged my husband at work just to tell him about your Tiramisu page. He thinks I’m crazy but he loves Tiramisu too. A good snack when you want Tiramisu but don’t have the time is President’s Choice (Jewel food stores brand) Tiramisu decadent ice cream. It could use a few more chunks of Tiramisu in it, but it’s very very tasty!

Marisa: The ambience and setting of the award-winning restaurant, La Marina Ristorante Italiano, is truly breathtaking, with the friendliest and most attentive of staff. To sit under the market umbrellas on a most beautiful of Queensland nights with a good bottle of Australian wine, the best “spaghetti ai frutti di mare” outside of Italy and finishing with the most tantalizing of Tiramisu is my idea of “heaven on earth.”

Susan Hagner: Hi, just wondering if you had ever heard of anything that would be an ok substitute for the various liquors, to make a non-alcoholic tiramisu? Any ideas would be appreciated. Loved the site!

Sandy Bailey: The site is mouth-watering great. Although I love Tirimisu, I am concerned about the potential for getting sick from the raw eggs. Does the alchoholic content guarantee that the bacteria is killed? Even if I make it at home I can’t be sure of the purity of the eggs. (Craig’s note: I doubt that the alcohol kills any bacteria. It doesn’t touch all of mascarpone/eggs mixture. For a solution, see Hilarie Burhans’ message that follows.)

Hilarie Burhans: I stumbled on your delightful site and had a quick comment to make. When I make Tiramisu these days, I use a suggestion made by one of my culinary arts students (in prison, incidentally — that’s where I teach in an associate degree program) that deliciously does away not with eggs, but with RAW eggs, for anyone who has a salmonella phobia but cares not about cholesterol. I make a zabaglione (sabayon, for you French-speaking types) with marsala as usual, lighten it (ha ha, strange term but you know what I mean) with whipped heavy cream, then fold this together with the mascarpone. I’m assuming, not asserting, that this cooks the eggs enough to kill salmonella. Scientists, the verdict please? Anyway, my Tiramisu is great and since there is only one restaurant in my town that has even HEARD of the stuff, I must rely on myself for my fix. Rest assured, however, that my students in Pastries and Desserts class are spreading the gospel of Tiramisu far and wide (unfortunately, they will have to get out before they taste it made with real brandy, etc.)

Lynn M. Adams: This is the first really great site I have come across in my short voyage on the internet. I am quite new at this computer thing but creative concoctions has always been my forte. I fell in love with Tiramisu the very first time I read a recipe; it was even better the first time I ordered it in a resturant. I have collected a few recipes and will get together a couple to share. Thanks.

Nancy Hart: Unfortunately this resturant (Cicero’s) is no longer in business but the one of the owners made the best Tiramisu. No other resturant in Southeast Michigan can compare. And I have eaten it at every resturant in which it is served.

P.S. Pohl: What makes for a bad Tiramisu — too many and too thick of ladyfingers used throughout! I love your page. What a delicious find on the Internet — and NO calories in just looking! Thanks.

Student: Hello. I happened upon your web page just looking around and must say I am very impressed. Although I had never previously heard of Tiramisu I am now interested and can’t wait to try it. I am currently enrolled in Southeast Missouri State University so the closest resturant in your list would be Giovanni’s in St. Louis. Unfortunately I do not get the chance to go to St. Louis very often so I would like to have some input on which recipe to try if I would make it on my own.

Teresa Matamoros: I was so surprised when I read the Tiramisu site. I mean you always hear all those things that “all the world is in the net,” “if it’s not in the net it doesn’t exist” and stuff like that, but it was great to find my favorite dessert in the world here! Congratulations and thanks. The bad thing is, it’s 10:30 a.m. I just had a cup of juice and now I’m so hungry I will go home for lunch and try my own Tiramisu. Great idea! It’s fun! Best regards from sunny Vallarta, Mexico.

Joseph M. Royal: This past summer I went to Italy and was served Tiramisu for the first time. It was so sweet and smooth, Heaven on Earth. I also tried gelato, another Italian specialty. They had Tiramisu flavor. You are probably frowning and saying, how could they turn such a dessert into an ice cream. But, they took real Tiramisu and ground it up and put it into the gelato! All the flavor was still there, it was just in a cone and had a little different texture. I was really excited when I saw this page, and I am also excited to try out all of the recpies. I thought that I would share my variation of Tiramisu!

Bernhard Slaap: So good to see Tiramisu has its own website! Greetings & keep up the good work!

Dena A. Whitebirch: What a great web site! Don’t see a mention of Heidi’s. Already looked and they don’t seem to have a web site. Maybe I will track them down and talk to them about that. Lots better than Sweet Street though.

Sol benchoa taranto Bernardo: Dear people, I live in Uruguay, and heard about Tiramisu for a while, but ever since it’s unknown in my country, I couldn’t taste it yet. My problem is: I can’t buy mascarpone cheese in Uruguay, because it’s unknown. Can it be substituted for another cheese? Thank you very much.

Blan: I’m an American living in Rome who has tasted Tiramisu in nearly every restaurant I’ve eaten in here in the last year. I have to respect someone who dedicates time and energy into something that deserves it as much as good Tiramisu. Keep up the good work. If you need input from Italy, email me. (Craig’s note: I emailed her post haste!)

James Knott: Love the Tiramisu page! I’ve been a BIG fan of this particular dessert for a few years now. Did you know that you can make a great-tasting healthy Tiramisu, just by replacing the mascarpone cheese with cottage cheese, and omitting any cream. It sounds strange, but, believe me, it tastes almost identical. In fact, I would defy even as big a connoisseur as yourself to tell the difference. You might like to include this tip on your excellent recipes page (you can put my address by it if you wish).

Helen McKay: Can’t quite believe there’s a site just on this but I have made it following a recipe in our provincial Liquor Control Board Food and Drink publication. It required beating the egg yolks over a low heat then adding the mascarpone cheese-unfortunately this caused curdling but I couldn’t bear to do away with all that cheese and booze- so we had frozen “tiramisu pudding”!

Amy Starenchak: I like this site, but is there any way that you can get recipes from restaurants? That would be a good idea, to list restaurant versions.

Jason Cajune: Hi! I saw your site and checked it out in honor of my wife. I met her at a dinner party and I knew she was a good dessert chef. The only swanky (and best-tasting ever) dessert I knew was Tiramisu, so I sauntered over and made like I knew what I was talking about. She said I’d have to try hers and I knew right away she was for me. Hers, of course, is the basis for my 10. Good site.

Carlo Pasquali: Welcome to the family! I “stumbled” upon your site today. Wow! It is an absolute pleasure to find a site like yours devoted solely to the Tiramisu world. Why is it such a pleasure? I am general manager/part-owner of Varano’s Specialty Gourmet Foods Inc., based in Toronto, Canada. We are Canada’s largest manufacturer/producer of . . . you guessed it . . . Tiramisu! To give you an idea of the volume of Tiramisu we produce, well, during November and December (1996) we used over 10,000 pounds of mascarpone and 1,500 gallons of espresso-style coffee. I look forward to sharing more about our company and most importantly our genuine passion for Tiramisu. You can reach me at

Sinan Kanatsiz: You did an outstanding job with Tiramisu! I am very familiar with the delite, have worked for two Italian fine-dining restaurants.

Ron Madeley: My God, it’s true! There is heaven after the internet. A Tiramisu page — what a great idea. I think that everyone remembers the ‘first time’ that they ate Tiramisu . . . kinda like knowing where you were when Kennedy was shot, or when the Shuttle blew up. For the record, the best Tiramisu in all of Houston, Texas is at “Frenchie’s.”

Pam and Cheramy: I tasted Tiramisu at an Embassy Suites Hotel in Walnut Creek, California, for the first time last summer and fell in love with it immediately! I wish I could remember the details so that I could add it to your ratings page, but alas, I only remember how much I enjoyed it! I just want to tell you how delightful it was to read your “Personal Rave” and “What’s Tiramisu?”! Daughter (who fell in love with it that same day) and I laughed and agreed wholeheartedly throughout your wonderful description of your first experience! No one could have described a Tiramisu experience any more perfectly than you have! Can’t wait to go into the recipe links and try to make it myself now. Thanks so much for sharing with us. We completely understand and agree about this little bit of “Heaven In Your Mouth”!

Marty Wardius: If you ever get around to Wisconsin or the Milwaukee area, you have to Kopps Custard on a day of the month when Tiramisu is the flavor of the day! It is to die for! Also, have you ever been to The Olive Garden? It is a national Italian chain and they have very good Tiramisu there as well.

Martha Ritter: Growing up, my neighbor made this Italian dessert made out of Lasagna noodles. It tasted like a really moist cake. I would like to make it, but I don’t know its name or ingredients. It was made in a 9 by 13 pan, but that’s all I know.

Nan: Loved the Tiramisu site. When I get the opportunity to indulge, I’ll be back to give my review. You are doing some great stuff! Thanks for keeping me on your notify list.

N.A. Regna: My husband is from Italy and I myself lived there for 13 years, two of my children having been born there. I was aware of Tiramisu long before it became so popular here in the States. My friends and relatives would make it often. Tiramisu means “lift me up” . . . so you might say it is a “pick me up” . . . and who wouldn’t have their feelings elevated after eating such a heavenly dish! I really enjoy making it and every time I do, it is a great success. Your description of it is wonderful and so true. What a great site you have opened. Thank you!

Kathy Gray: Omaha Steaks International gourmet meat/foods company based in Omaha offers a Tiramisu cake in its line of frozen gourmet desserts. I have not tried it, but I am curious if you have tried it, what you thought about it, or anyone else who has tried it.

Barbara McNally: I want to thank you for the GREAT page!

Shirley Best: Hi from Montana. Loved your page. My friend, Sue, introduced me to Tiramisu and makes it for me when I’m depressed. Much better than Prosac . . .

Cindy L. Keding: I was thrilled to see this page in “Yahoo! Picks of the Week.” I envy you your worldly Tiramisu experiences. My own are bound by homemade varieties and those rare restaurant samplings, as I live in a rather rural area. It’s obvious to me now that I have never come close to a “nirvana-Tiramisu” encounter — though the mere thought of having it has caused me to salivate in anticipation. Now that I realize that there is SO much more to know, I too will take up the Tiramisu taste-test journey with a new passion . . . and contribute to your site if I find any Tiramisu to be worthy of mention (and I will envision myself gossamer-clad when I bring spoon to lips). Thank you so much for your Tiramisu time-spent. Enjoy!

Vito: Those of us who relish the aroma and delicate smooth texture of such as Tiramisu are not just real people, an overworked term. We are entirely different stock, certainly like the cat. We didn’t need to evolve, we were better than most, right from the start, as evidenced by our discriminating palate and good judgement in avoiding all but the finest interpretations thereof.

Lois C. Neiley: If you should ever be unlucky enough to come to Connecticut, stop on Franklin Avenue, Hartford, CT. Carbone’s Ristorante. Excellent!

Rita Brand: Here I am, with my new computer, testing out the cyber-waters and lo and behold, I find myself intrigued by a word that wasn’t in my vocabulary till a couple of years ago . . . “Tiramisu,” of course. I had to stop and look. “Look” at Tiramisu is what I try to do since I’m a health/fitness instructor and I have to set an example for my clients. However, I’ve been known to reward myself after particularly good workouts and good Tiramisu is certainly a worthwhile reward. I appreciate the “healthy” recipes and may try to make one or two. In the meantime, it was great fun stumbling upon your homage to an ever-tempting dessert. Will certainly pay more attention to Tiramisu offered in restaurants in my area (South Florida) and I’ll stop by here again soon. Thanks.

Lee Crocker: Sometime in July I found your web site for Tiramisu and emailed you regarding an upcoming dinner at my yacht club. The menu consisted of what my grandmother called “Lazy Man’s Lasagna,” antipasto and Tiramisu for dessert. I had no clue how to make the dessert and your web page was a lifesaver. Ten volunteers and I put on an Italian Night for 96 people and dessert was the highlight! I downloaded several recipes and used The Specialty Bakers Basic Tiramisu recipe since it gave serving portions that I could build from. Not being able to find ladyfingers in quantity, I made a basic jelly roll and cut it into ladyfinger-sized strips. I brushed the cake with Kahlua and doubled the recipe, using one portion of Mascarpone and substituted one portion with cream cheese. What heaven! What ecstacy! What calories! Who cares! We are already making plans to have this function on our 1999 social calendar with the exact same menu. Thank you so much for your passion and sharing it with others.

Roz Schwartz: I just had my favorite Tiramisu tonight. So, I thought I’d check out the web and found your site. Nice job!

Lynne Parrish: I live in Phoenix, AZ, and have found a couple of restaurants that make “to die for” Tiramisu. Our favorite place to dine on this wonderful dessert is Cucina Cucina, second favorite is Gabriel’s. I have never made it myself. I did prepare a quicky version of my favorite dessert and was really disappointed. I guess the fact that it called for Cool Whip should have tipped me off! I have a recipe for pumpkin Tiramisu. Sound interesting?

John, Kim and Matthew Files: Very nice web page. Informative and easy to use. Can’t say that about many pages on the net. Thanks. I have lots of cookbooks, but none had the recipe. My only problem is it’s not only diet.

Afakiris: I’d just like to share some Tiramisu experiences I’ve had. I’ve been in search of the perfect Tiramisu recipe for several years now, and all the homemade recipes I’ve tried were terrible, for the most part. I’ve always wondered why there weren’t any Tiramisu mixes in the grocery store, like there are Duncan Hines cake mixes and blueberry mixes, etc. So then, this past summer, I went to Australia, and lo and behold, I found a Tiramisu mix! It’s an Australian-based company called “White Wings.” Does anyone know of any mixes I might be able to find, say, in Miami?

Bill Freund (via Pagoo): Great page! When I signed on, I knew nothing about Tiramisu. Thanks to your site, I’m looking forward to having my first sample tonight at a local restaurant. Many thanks!

Cheri Mulhern: I just wanted to let you know that I did make the Tiramisu using “BelGioioso’s Basic Tiramisu” recipe. I brought it to a wedding reception and everybody loved it. (What a good feeling!) The recipe is easy to follow, not extremely involved, and took maybe 1/2 hour to prepare. I can’t wait to make it again. Thanks so much for this website. I will definitely share it with people that I know.

Afloat In The Pacific (via Pagoo): A really terrific page, mouth-watering even. Let this addiction thrive!

Joyce (via Pagoo): I am also nuts about Tiramisu. I’m glad I found your website. I am looking forward to trying the recipes out, but I am worried about the raw eggs in the recipe. Anyway, thanks again for putting it all together!

Amber: Thanks so much for this site! I looked in 40 cookbooks today, of no avail, to find a recipe for my friend’s favorite dessert! Thanks!

Sara Crow: Your site is wonderful. The best Tiramisu I have ever had is at Alioli’s in Abilene, Texas. If you can get that recipe, you will have the very best. I cannot get them to share, so good luck!

Aida Dakessian (Jackson, MI): Many thanks for your delicious site. I discovered Tiramisu in California 6 years ago and have been sold on it ever since. I now try it every time I see it on a menu, which is not that often. I also make a pretty good one myself using a makeshift Mascarpone with cream cheese since I can not find it here in my hometown! I am often asked what it is (some think it’s a Japanese word!) and find myself giving mini-lectures about it. What a thrill it is to find myself among fellow devotees! I also thank you for including the Olive Garden recipe. I think it is one of the better ones and I was getting ready to ask you about it! Keep up the good work! How about starting an “official fan club”? Molte grazie!

Guido (from Italy, via Pagoo): Wonderful and original home page!

F.V. Ficco: I wanted a Tiramisu recipe and decided to try the Net. I got here from Yahoo and the trip was great. What a wonderful web page! Thanks for the recipes for my very favorite dessert.

Chris Milardo: This is the best recipe-related site I have been to yet. I have been starting to get into Italian baking (now that I have no access to NYC and CT-based Italian bakeries!) and I have been trying out some of the Tiramisu recipes. My only problem is I haven’t gotten the zabaglione portion to set well. The cheese mixture stays kind of soupy, although it still tastes great. I’ve cut down on the whipping cream, tried cream of tartar, to no avail. I love making it, it goes over great when I bring it for parties, but can anyone help me on getting it to set right? Thanks, and keep up the great page!

Pat (via Pagoo): Best site on the computer. Thanx!

Leslie Harnish: I thought you’d find it interesting that Hollywod has noticed Tiramisu. I just rented “Face Off” with John Travolta. There is a scene where the brother of the villan is being held by police and they are feeding him. He says something to the effect that his Tiramisu is melting or something along those lines.

Meaghan (via Pagoo): Thanks for the help with Tiramisu. My co-worker will appreciate it. She’s been looking all over for a recipe. You made my life easier!

Maylien Swenerton (via Pagoo): I made Tiramisu for Christmas. My dad and sister are new converts (as if ANYONE needs to be converted). I used my favorite recipe, though I’d like to try others.

Myra Barreto: Love your Web Page! and found very useful for learning to prepare it at home. My children (11 and 19 yrs. old) love it so much that they even help to clear out the kitchen before and after preparing it. It’s a family event. Question? I prepared the basic recipe. What do you think makes the Tiramisu sometimes less fluffy and creamy? Does egg yolks/whites size have anything to do with it? The third time I prepared it. I whipped a little bit of heavy whipping cream and that helped a lot. (Craig’s note: I have found that egg size makes a difference. The standard size for recipes if “large.” If you use medium or small eggs, the volume won’t be there and the whipped whites won’t support the mascarpone.)

Dan Wright: I have been looking for recipes for Tiramisu since I came back from Europe 2 years ago. I have had it in a couple of restaurants since, but they don’t have that “lip-numbing” high-alcohol content that the European variety always has!

Jeronimo: I loved your page! Thanks! If God lives in Italy, he eats Tiramisu every day!

Bill Hammerschlag: Hi, love your site! I’ve been dating someone who likes having a guy make desserts for her, and Tiramisu is next week’s project. I’ve worked my way up from cranberry bread to scones and tuiles, but now i’ve got to try the ultimate! I do have a question, though, if you don’t mind. How long does it keep? I’ve got to make it the day before, and one of the recipes says to serve it within 6 to 8 hours. Will it be a problem if it’s made more like 18 hours ahead? Any help will be appreciated.

Kim Mikami Svetlin (via Pagoo): Just had the Tiramisu at Cafe Sistina this evening — pretty good, prompted me to read your Tiramisu page. Aloha!

Dirinda Skelton: OK, I love Tiramisu too … order it every chance I can and the recipes you guys have sound wonderful. I want to make it for Thanksgiving, but I have to admit, with all the “food poisoning” scares, etc., and the warning about raw eggs, are none of you concerned about that? I would sure hate to kill off all my relatives — well, some of them anyway, hehe. Please let me know how you deal with this. Thanks so much. (NOTE: Anyone who is concerned about the raw eggs should select a recipe that uses a zabaglione. There are several on the Tiramisu website.)

Cathy Haas: My first visit. Great website. I’ll scour my favorite restaurant Tiramisu haunts and send in the top eats … quite a few EXCELLENT Tiramisus in the Bay Area.

Tim H. (via Pagoo): Fab site. I put on 14 pounds just reading it!

Keamac (via Pagoo): This is a great site. I will visit it often for new info on my favorite food.

Jackie Robbins: I just got introduced to Tiramisu and LOVE it. Now I want to make it from your recipes, but can’t begin to imagine where I am to find ladyfingers in the Indianapolis, IN area. Also, I’d be interested in any mailorder companies that they would be ordered from. Thanks fo the great website, it’s on my favorite list and will be checked often. (NOTE: Check out the “Ladyfingers” page)

Jan Halpern: You are providing a spectacular public service with this site. Thanks.

NoorJahan: I am a Muslim woman staying in Singapore. I first heard of Tiramisu in a movie, “Sleepless in Seattle.” Ever since then I wanted to try out the recipe. Unfortuntely, all the recipes I’ve come across use liquor, an ingredient that is forbidden to Muslims. Therefore, I’d like to find out if there is anyone out there who has an excellent recipe for Tiramisu that does not use any liquor. (Craig’s note: As mentioned before, simply leave out the liquor and the result should still be excellent. For a recently posted no-liquor recipe, try the one by Sergio Cella.

Rosa D. Elkins: I made the Tiramisu recipe I got from your page and it was OUT OF THIS WORLD! I want to extend my best congratulations to you for the wonderful site. It is creative and I wish the internet was full of these creative, useful, kind and decent sites. My best wishes for you all.

Yaron Rotman: Excellent site with great recipes! Yesterday I tried Emeril Lagasse’s recipe for a dinner party and it deserves some feedback. First (and foremost) the result is delicious and greatly recommended. However, there has to be some mix-up about the amounts. The recipe says it serves 2 persons but it seemed more to me and since I was cooking for 6 people I decided to double the amount to be safe. I ended up with six individual dishes (which is by the way a very impressive way to serve the cake and not a lot of effort as it may bees) and a full 24-cm round dish as well. I have no room in my fridge any more! The original recipe will serve 6 people with very generous portions. Also the baking time for the sponge cake was a lot longer for me (35 min.) than for Mr. Lagasse (10 min.). I baked it in 2 parts so each one had the same amount in the recipe and with my oven I usually need shorter baking times than the recipes. Don’t get the wrong ideas from my ramblings though. It’s better to have too much Tiramisu than too little. And again, I’ve enjoyed both the cake (both cakes actually) and the site. Keep up the good work!

Nancy Kincl: I was wondering if there was a way to make zabagleoni without using Marsala wine, and does anyone know of a completely non-alcoholic Tiramisu recipe? Any suggestions would be very welcome. I couldn’t find ladyfingers in any of the stores in my area. You wouldn’t believe the responses I got when I asked for them: “Ladyfingers, never heard of ‘em, wot the hell are those?” “Tira-what-su?” Incredible. Forget about the mascarpone cheese, I had to make the sour cream/philly substitute … I ended up using poundcake, good, but not the same. I finally found ladyfingers in a Thriftway bakery and bought a bunch. (NOTE: If alcohol is a problem, then simply leave it out of the recipe. The liquor does add to the experience, but it’s a small price to pay if alcohol is a problem.)

Bow: My name is Bow, I’m a Tiramisu lover in Thailand. Now, I’ve a strong desire to cook, but I don’t know what is the ladyfinger? And if I can’t find it in my country, can I use another kind of cookie instead of that? (NOTE: Look at the Easy Tiramisu recipes for ideas.)

Marty Halluin: Love the site.

RR (One of the “Tiramisu Cursed”): Our lifetime quest is to find the “golden” recipe. Boy, are we hooked! We have practically planned nights-out and vacation trips around the restaurant guides that highlight those serving “The Divine Dessert”! What a delightful curse, what a glorious quest!

Liz (from Costa Rica): Thanks for the recipes!

Cecil Reynolds: Made the Frugal Gourmet’s recipe at home yesterday, with Barbados rum in place of the brandy — Yum!

Don Harty: You have a wonderful page. I tried store-bought frozen Tiramisu and it was good. Today, I am doing it and trying to make it myself using your page.

Stacey DeWyke: Thanks for the info on the Cosco Tiramisu. I’m glad to hear David’s (Rosengarten) Tiramisu had good feedback. Everyone that tried it loved it. Though, this weekend, I made the Specialty Tiramisu on the back of the package of ladyfingers and it turned out great! I ran out of mascarpone cheese and used their substitution of cream cheese and sour cream and I think it even tasted better. Though, I didn’t cook the egg yolks and sugar as they asked. I figured that was probably thrown in there for those hypochondriacs who are afraid of getting salmonella poisoning.

Steven Bocchino: I truly enjoyed this site as it sparked my interest as well as my desire for the terrific dessert. Have you tried the liqueur “Tiramisu”? It is a true Italian specialty liqueur that will complement any Tiramisu lover’s appetite for something new and exciting. It was invented by Guido Triffini Associates, NY, and is produced in Milan, Italy.

Mark and Lyssa Whitson: Wonderful site! I do have a question for you, though. We saw a reference in the recipe for Lorenza di Medici’s Basic Tiramisu to home-made mascarpone cheese. We live in Japan where mascarpone is sometimes hard to find at the local market. Can yu tell us how to make it? Thanks a lot. Keep up the good work.

Anthony Ruocco: Thank you so much for the information on your page about Tiramisu! I needed to find some information about it for a project on cultural diversity. I’m Italian and made a Tiramisu with the help of a friend’s mother. I’ll be presenting it tomorrow in class and your information is what will hep me get that A!

Stacey DeWyke: This has got to be one of the best ideas someone has come up with on the Net! I’ve tried a couple of references. By the way, whatever happened to the Olive Garden recipe for Tiramisu? (Craig’s note: When the Olive Garden recipe was first posted, we put it on the “Basic” list of recipes by mistake. We then moved it to the “Healthy” page, but forgot to remove the “Basic” listing. So, many were confused when they tried to get to it from “Basic.” The problem has been corrected — it is now solely on the “Healthy” list.)

Mark Nitschelm: I came across your home page last night after I had emailed a friend asking her if she had a recipe for Tiramisu. Then I thought I’d check out the Internet, because so far everything I’ve looked up I’ve been able to find information on, and I knew she had gotten recipes before that way. Good luck with and thank you for the efforts you’re putting into this project … and thanks for being there when I needed you!

Milena Ciotoli: My grandmother taught my mother how to make Tiramisu. I’ve been told that it is the best ever. There are a few differences to your recipe. My grandmother always added anisette liqueur, and most important after using the cocoa, she added unsweetened chocolate shavings. Sugar was also added to the espresso, so that it is not so bitter. I hope that the ladyfingers that you are using are not the sugar-coated ones. So, try these changes and see what you think. (Craig’s note: Of course, we all know that I don’t make Tiramisu, I just eat it. Also, the recipe mentioned here is not MY recipe. I only collect these and present them on the website.)

Sherri: I had Tiramisu sorbet at Barnes and Noble, it was delicious and I would love to have the recipe if anyone has it or has come with a close facsimile.

Teresa Silva: What a great site! I was doing a search on the internet, trying to find a Tiramisu recipe, and after looking at your selection I don’t have to look any farther! Where to begin? There are so many different recipes! I had tried Tiramisu at an Italian restaurant here in the Bay Area, California. It was dry and boring. I couldn’t figure out why it was even on the menu! Then, lucky me, I was able to travel to Italy last summer for three fabulous weeks. On the first night my travel companion said he was getting Tiramisu for dessert. I asked why, remembering my un-flavorful experience. I thought he was going to smack me upside the head with his menu. He informed me that Tiramisu was delicious and I should give it another try. I thought, “Whatever.” Man-oh-man! I had never tasted anything like it. Served in a sundae glass and dripping in a velvety liqueur, I now knew what the fuss was about! I then made it my mission to try Tiramisu all over Italy. The best was in Florence. If anyone ever gets the opportunity, Florence. The food alone is worth the visit and to die for! I nearly fell out of my chair one evening with the Tiramisu I tried. Oh, the sweet smoothness of the cream – total heaven on my taste buds! My mouth waters now at the thought! Can’t wait to create my own! Thanks for a fun and informative web site.

Jeff Wahl: First of all, let me tell you how thrilled I am to find your website. I LOVE Tiramisu, and USED to have a great recipe, but LOST in during a move. I was surfing the net to find another recipe I liked when I stumbled on to your site. I love that you have so many different recipes! By the way, my recipe was formulated to make in a large “trifle” style bowl. Any tips on which of the recipes on your site would yield enough to fill a trifle bowl?

Lil Cruz:I am looking for sugar-free Tiramisu – some mail order place so that I can order one already made. I have the recipe for the sugar free, but will not be able to find sugar-free ladyfingers in this area – Morehead City, NC. Please If you can help me I would really appreciated since I cannot any longer have any type of sugary foods due a surgical procedure. And this is not temporary, it is a way of life. Thank you so much.

Hilary Slaughter: One of the best Tiramisus I have eaten is served at the Zinc Cafe in Laguna Beach, CA. It is supplied from the bakery next door but the bakery gets it from somewhere else. Could someone please tell me the name of the company who supplies the Tiramisu? Thanks.

Kerri Miller: I am looking for a recipe for a Tiramisu cake I make for my brother’s birthday every year. I lost the recipe and cannot remember it. I got it off the back of one of those Maxwell House cappuccino boxes. If anyone out there knows it or could possibly find it, please help me. It’s his favorite cake recipe (because he dislikes frosting), his birthday is in June and he hasn’t yet received a cake. HELP! Thanks so much!

Virginia Magary: I tried the one from the Olive Garden – very tasty, very light and fluffy! I’m going to try some of the recipes I found on your site. I think sponge cake is closer to the real thing than pound cake. Where can you find mascarpone cheese? (Craig’s note: Check out the mascarpone cheese page on this website.)

Karen G. Schneider : I have used your website for years to instruct public users on the joys of the Internet. It’s a wonderful resource. I also make a killer Tiramisu, due to your many recipes, and awe my friends and family with my extensive craft knowledge (or so I imagine, anyway). The music doesn’t help; it’s just an annoyance. Keep up with the wonderful content, the great annotations, and the sincere love of a great dessert.

Linda Hutchcraft: A couple of years ago, I bought several bottles of an Italian liqueur called Tiramisu. It is heavenly with a hot cup of coffee. However, I cannot seem to find anywhere to purchase it anymore. My son was able to special order me a bottle last year, but now cannot even do that. Is there a website where I can order? A place to find the nearest retail store to my area? Any place to call and order by phone? Help! Thank you, Linda. (Craig’s note: You’re talking about Torani syrups. I just did a web search, and although a number of places sell the syrups, no one was offering the Tiramisu flavor. Sorry. Can anybody help?)

Peggy Cantwell: I love your site! Music is a nice touch. I’ve had Tiramisu before and liked it but yesterday we had it at the Evergreen restaurant in Big Bear, CA, and it was extraordinarily delicious. When It was served, the bottom was warm and the top was slightly frozen. I don’t know if this was a mistake but it was a rave result and we have never felt that way about the dessert before.

Jennifer Walsh: I come to this site to dream! I love the recipes and can almost taste the creamy part! You folks just make my day. Thanks.

Josef Corbin: I liked the site. It is easy to use. I was looking for a place to order Tiramisu over the net. Perhaps you could include a links to places that have mail order. I know that Balducci’s out of NYC carries Tiramisu but have not sampled yet. Let me know if you know of other sites.

John P. Elliott: It was my first attempt at making it, but I could have wrung out the ladyfingers like a sponge – they were very wet and spongy, and the bottom of the pan was filled w/ liquid. Other than that, it all turned out ok. What did I do wrong? How do you get the ladyfingers to be on the soft side and have the espresso-soaked flavor, but not be spongy and so wet?

Dave and Co-Workers: I read all the hype about this dessert on your excellent and humorous website. We went out for the dessert at Olive Garden in Moreno Valley, supposedly a “9” rating. I’m not sure what it was supposed to taste like, but to tell you the truth, the after-dinner mint chocolates were better. The dessert was almost bland, absent of the flavors described. Any solid chocolate mousse would have beaten it hands down. I’d give it a 3 on the dessert scale. I’ll have to try it next at a “10” rated restaurant. Great website. I admire your passion.

David Williamson: The best tiramisu I have had was at a restaurant called Zeffirino located in the Venetian Resort Casino.

James Franklin: I have obviously lead a sheltered life since I was just exposed to Tiramisu this past week. It was a wonderful experience, then I went looking for info. I found your site and it has more that I could ask for. Thanks for the effort you have put into this site.

D.L.: Where the heck are all the restaurants from Little Italy in Baltimore, Maryland? They truly are some of the best Italian restaurants in America.

Evelyn: I studied opera in Heidelberg, Germany this summer, and every few nights, our group would eat at Frau Gauer’s restaurant at the edge of town — Essig Haus. I had NEVER had Tiramisu while in Germany, so was delighted when she served it at our last dinner there. It was spectacular. Fluffy, rummy, creamy, dreamy perfection. If anyone ever visits Heidelberg, stop in and ask Frau Bauer if she’ll make up some of that. It’s almost indescribable.

J. Snider: I’ve tried a few of the lowfat recipes on this site and some are surprisingly acceptable. The mellow taste of the liquor seems to override the lower number of fat grams. Those that did include some mascarpone cheese were rated higher than those that did not have any mascarpone (I served these desserts without mentioning the lowfat ingredients). I’ve had some objections, however, to the “oily” consistency of the frozen dessert component, especially the “lite” Cool Whip versions. Dream Whip might be a better way to avoid the oily feel. I’ve received this reaction even from those who normally like to use frozen dessert toppings on pie, etc., something to do with the Tiramisu being a blended concoction that stands in the fridge.

Foster Martin: You have a very informative site. Thank you.

Nick Giles: Where in England can I get a bottle of Tiramisu? The bottle I bought in Bermuda on my honeymoon last July is almost finished. (I adore Tiramisu poured over Italian desserts from my local supermarket.) Can anyone help?

Godfree: I really thought that I would never take on what I thought would be the ordeal of actually making Tiramisu, but I felt the urge and got on the net. Wow! So much to choose from! I picked David Rosengarten’s Basic Tiramisu. It seemed to be the most basic, yet with the best of ingredients — cream and brandy, for example. The dessert was much easier to complete than I had expected. And, the friends who shared the desert said (and they do not make things up) that it was the best Tiramisu they have ever tasted. I will be making it again. The only thing I need to improve, I believe, is the amount of time I dipped the ladyfingers. I tended to overdo it.

Aniega: Hello! Your site is unbelievable! I am an enthusiast and ardent supporter of the said Italian dessert, and I’m just glad that there are others like me. Everytime I a restaurant that is serving Tiramisu, I freak out and just have to order some. Once I was vacationing in Caifornia, and I insisted on having Tiramisu for dessert, even though it was lunchtime and against the express wishes of my family. Hail to the supreme dessert!

Jennifer (Huntsville, AL): I can’t believe other people are as crazy about Tiramisu as I am! I was in a German restaurant and saw that they had Tiramisu. I got so excited that the waiter gave me a second piece free! He said he had never seen anyone get that excited over Tiramisu!

John: I experienced the delights of Tiramisu in Europe many years ago and am pleased to say that mascarpone cheese is finally available here in Alaska! I was checking yur website for recipes and couldn’t beieve the selection. Will have to try them all! Will also let you know about any restaurants serving a good dose of nirvana here in Alaska.

Melissa McGehee: I was looking for Italian desserts (dinner with coworkers tonight), got your page. I wanted to say the first time I had Tiramisu was here in Lufkin, Texas. There’s an “Italian” restaurant here that serves the dessert. I was impressed, UNTIL I actually went to Italy a few weeks ago and had it FOR REAL in Rome. WOW! Blew the local version away. Must also say the REALLY GOOD Tiramisu version of gelato actually is layered and has the cocoa sprinkled on top and not just swirled together like the cheap versions of it. A Must-taste if you ever get the chance!

Christy Jordan: I made Emeril’s Tiramisu and it was the best I have ever had. Making it for a wedding reception. Yum x 10.

Barb Crew:I have just returned from a visit with my Italian family who live in a village called Gandino. We were served Tiramisu several times … the women take pride in their own special recipe. However, my sisters and I really, really loved the Tiramisu ice cream. I have never seen it sold in the US. Thank you for your recipes, as I plan on becoming a Tiramisu expert in Illinois.

Kim Hann: (SHE NEEDS HELP LOCATING A RECIPE) Found a Terimisu wedding cake recipe several years ago in a magazine. Copied it, lost it, planning wedding now. Any help ANYONE can give me would be greatly appreciated. Thank you very much! (P.S., Fantastic recipes on the site.)

Keith Poole: My first experience with Tiramisu was when I reproduced a recipe for it that I had read in the San Francisco Chronicle several years ago. It was a beautiful-sounding dessert, which was just becoming popular, and I had to come up with something to serve about 12 people at a weekend house party Saturday dinner finale. I had never heard of mascarpone cheese, but I finally found some, after several fruitless inquiries at some local markets. I found it at one of the higher end supermarkets, in with the sheep and goat cheeses. The instructions called for weighting the whole concoction once it was assembled, in the fridge, for a few hours. Since the gathering was a group of abalone divers and scuba divers, and our house party was on the Northern California coast, an annual diving gala at a rented retreat, and there was an abundance of diving weights, I had no problem finding enough flat lead weights to successfully compress the tiramisu into succulent loveliness. I have to admit that when people saw it in there, with the weights, they were becoming pretty skeptical about my gourmet dessert with the strange sounding name. I had a reputation to uphold here. A lot was at stake. Finally, the abalone scaloppini a l’almandine dinner and trimmings were consumed and after a break, dessert was served. Crowned now with creme Chantilly and shavings of dark chocolate instead of those grey lead diving weights, the Tiramisu became a legend in our group and a fixture in my repertoire of desserts to remember.

Lisa Vickers: I am hoping that someone might be able to help locate a recipe for Tiramisu that I can make with school children (ages 7-10 years) in an easy, simple-to-make form.

Tina: I was reading through the Vox Populi section and I saw someone inquire about a grocery store box mix for Tiramisu. I didn’t get through all of the entries to see if someone replied, but I live in Connecticut and we have a mix in our grocery stores here. The brand is “Oetker”, and it is in the section with no-bake cheesecake, boxed pie crust, etc. I was hesitant to try it because I know what GOOD Tiramisu tastes like and didn’t think a boxed mix could come close, but I gave it a shot anyway. Well turns out it’s really, really good! Not the best I have ever had, but darn close. It only took about 15 minutes of prep time too. It comes with the cream mix, lady fingers, and cocoa powder. All you have to add is milk, coffee and rum/amaretto/extract. I’d consider mailing it to someone who can’t find the mix in their area. Thanks for a great site!

Rob Hickey: Dammit! A whole site dedicated to a dessert! How GORGEOUS! I first discovered Tiramisu three years ago (I’ve led a very sheltered life) at a local (Wellington, New Zealand) Italian restaurant. I assumed, by its name, that it was Japanese and wondered why-the-hell it was being served in an Italian restaurant. One member of the party I was with (Keith) ordered this delight and was v surprised when it arrived. He declared that, while it was a very good Tiramisu, it wasn’t as good as the one that he made. Since then I have sampled Tiramisu in quite a few restaurants, have made Tiramisu myself, and have sampled my Keith’s Tiramisu. His is – all right. This Saturday I have a dinner party. Keith WAS going to bring the dessert (guess what THAT was going to be!) but, due to odd circumstances, he is no longer able to bring said dessert. Needless to say, I’m producing the dessert: a Tiramisu to end all Tiramisus!!! Thank you for your site! I’ve gone thru all your recipes and have amalgamated them into one STUNNING Tiramisu … at least, I hope it will be stunning! Viva la Lady Fingers!

Vanessa: It is pleasant to know I am not the only person obsessed with this dessert, and I’ll be posting a recipe from the Le Cordon Bleu Home Collection for you shortly, as well as a few recipe recommendations. (I saw you were in Virginia but had a mediocre experience, whereas my favorite restaurant as I’ve yet discovered for Tiramisu is in Alexandria.) But moving on, I’ve a bit of a rant for you. When I saw your section for Tiramisu cakes I was confused, and then well … shocked. Angel food cake? Belch! Contrary to popular belief, Tiramisu is not only made with lady fingers and there is a way of making a “proper” Tiramisu without having to put it in a dish. It’s called Genoise, or Genoese, a very basic European buttercake. While ladyfingers are also a classic recipe, Tiramisu is just as frequently prepared with Genoise as it is ladyfingers, and the recipes are quite similar, both involving goodly amounts of butter and frothed eggs close to a meringue that give the cake the air needed to make it prime for soaking up liqueurs. In your recipe section, I’ll be giving you a recipe for Genoese Sponge, traditional lady fingers and an Almond Sponge, all excellent for Tiramisu or opera cake. I’m not sure if you’ve ever had opera cake, but its fairly close to Tiramisu, also offering many a variation and including the idea of a sponge cake (often almond) soaked with coffee flavors and in this instance often includes a chocolate ganache and a perfectly airy buttercream, which makes for a rich, but always wet cake. If you like Tiramisu, I’d highly recommend “Gateau Opera,” the French version of our beloved Italian Tiramisu.

Nadia: I am so blessed to work with a lady who encourages me and treats me with respect and admiration and whose favorite desert is Tiramisu. I would like to surprise her with the best Tiramisu they sell in the Chicagoland area, but I do not know where that would be. If there is anybody out there that can help me with this answer I would love to know. (NOTE: Check out the Chicago page on this website. Chicago favorites are Carlucci and Sorriso.

John Bostrack : I was recently at Buca’s in Milwaukee, WI and they had a great Tiramisu. I found the recipe on this website, however the ingredients list an “espresso rum mixture.” I am wondering how much or each makes the mixture. I am also looking for a substitute for the liquor as an option. If anyone has information for me, please e-mail me.  (NOTE: The amount of liquor used is mostly a matter of taste [as long as one doesn’t drown the ladyfingers]. One alternative when no measurement is given is to sprinkle it on top of the espresso-dipped ladyfingers after they are arranged in the dish. As for alcohol, one can either leave it out entirely, or use an alcohol-free wine instead.)

Edith Kurran: I hope you got the answer I submitted, re: the Tiramisu pudding of Mytyfine. I don’t know how true it is to the real flavor, but it is delicious, and reminds me of Eggnog flavor. I even put a sprinkle of nutmeg on top instead of the cocoa they suggested. Best wishes.

Starspokes747: I made the Tiramisu at 8,000 feet (I am in the Rockies) and I think I need to add some ricotta to the recipe, because the cream cheese wouldn’t fluff up. The flavor was great, and I cannot find ladyfingers. I tried baking some, with horrible results. White sponge cake would do, I suppose. I used those strawberry shortcake cakes, and found them fair to middling. I didn’t have any liqueur flavoring. I just need some volume to the cream cheese, because after refrigerating it, I felt I was eating a lump of sweet cream cheese, and not the fluffy Tiramisu. I had the cheese at room temperature, and whipped it, but it never increased in volume, even after adding the powdered sugar. I like the slightly rough texture ricotta may add. I would like a low-cal recipe, and I would never use raw egg. I love Tiramisu, and I could eat it at least every week. If it is too sweet, I don’t like it, and if the cream is the consistency of custard, I become bellicose. If it is like cheesecake, I am not happy, either. I like to become one with my Tiramisu. The best Tiramisu takes a long time to savor, and swallow. The sides of the dish are scraped repeatedly. (FOUR DAYS LATER: Well, I am on my third recipe. Having not been able to find ladyfingers, I am now using a Bavarian flat sponge cake to cut into fingers, and layering the concoction. All my filling for Tiramisu has been reluctant to fluff up. I have been using sour cream, ricotta, and cream cheese. It still goes flat. Tastes good, but … I miss the semi-cheesecake texture. Not quite heavy, but with some resistance. The search goes on. I will not use raw eggs. I think Tiramisu is a challenge. It’s worth the struggle.)

Kami Coffaro: I’ve found the best home substitute for 1 lb fresh mascarpone is 1/2 lb heavy whipping cream, whipped until stiff and folded into 8 oz fresh whole-milk ricotta cheese. It has a similar sweet, clean flavor, while regular American cream cheese, even the soft kind, is too sour and briny. In fact, it’s debatable whether the Italians used sweetened ricotta instead of mascarpone for Tiramisu in the first place. Of course, mascarpone is sublime (I just bought an 8 oz container to compare with my substitute and ate the whole thing plain in 24 hours!). Also, this substitute might be too soft for recipes that require a firm cheese. Question: If one cannot find tartaric acid for making one’s own mascarpone from fresh cream, can one substitute cream of tartar, a common leavening found in the grocery store? If so, how much? According to one source, cream of tartar is tartaric acid, half neutralized with potassium hydroxide.

Pedpac: (Re: SUFO recipe) We tried out this recipe tonight and found that it was not to our liking. We have traveled to Italy and had many recipes and found that this recipe did not meet normal standards. It was dry and lacked flavor, too bitter, and the brandy was too strong. A better alternative would be Kahlua. Though the recipe was very simple and the instructions were easy, it was not palatable. We would not recommend this recipe.

Belén Requejo Alvarez: I would like to know how to do Tiramisu at home – but I would like to get it in Spanish – is this possible? Thanks – Belén.

Rose V. Smith: Does anyone else think that Tiramisu tastes like Boston creme pie? I tried it for the first time at a luncheon and I thought it was Boston creme pie with a twist! I told my co-worker what I thought and he laughed at me. I’d never even heard of Tiramisu before so, of course, he treated me like I was an idiot. I love the dessert and look forward to trying it again.

Chris Woods: For person who wanted egg less Tiramisu recipe: One of the Moosewood Cookbooks has a recipe for egg-less Tiramisu. If you don’t own the books you can find them at your local library most likely.

James Finch, do: I have to applaud your site. My brother Joe made what amounts to some of the finest Tiramisu that has ever passed through my lips after visiting your website. He blended the Williams Sonoma and a recipe from the Food Network website by the name of “Tiramisu Italiano.” A restaurant that captured it best before this was Mia Francesca’s in Lincoln Park, IL. It was partially the ambiance and partially the company, but the fact is it is GREAT TIRAMISU also. Thanks for your awesome website.

Mr. And Mrs. Castillo: Hi, there. I wouldn’t continue to recommend Trilussa. They are not a very clean establishment. The other day I went there for Tiramisu and a cockroach was parading itself across the wall (and it wasn’t a small one, either!) Anyway, just thought I’d let you know. I had ordered the dessert but left as soon as I saw that. I had eaten there before and, you’re right, the Tiramisu was great, but that incident, the second time I visited, sort of put a damper on the experience and put me off from going back again! However, Maggianno’s Little Italy in Costa Mesa, California (not sure of the spelling) serves an excellent Tiramisu … in our book … a perfect 10! Big portions and smooth, airy consistency. Not too sweet at all. Thanks for the site!

Suzgrll: I love your site and all the wonderful recipes. I am getting ready to try making this for the first time. I have one comment to make, however, or perhaps question is better. Isn’t it unsafe to use uncooked eggs? I would think that some form of heat treatment would be much safer, at least in the US. Thanks, (NOTE: Yes, there is always the possibility that the egg(s) might be contaminated with salmonella. However, this is very rare, something like 1 in 10,000 eggs is contaminated, and that mostly happens in the northeastern US, according to the FDA. If it bothers you, what you can do is use a zabaglione, which is basically a custard. There are a number of recipes in the “Healthy Tiramisu Recipes” section that either eliminate eggs altogether, or which use a zabaglione. However, in my opinion, they are not as heavenly as those made with the raw eggs.

Elena (from Treviso): I found your website and I’d like to tell you that it’s great. :) However, there are a couple of things that you got wrong. “Zuppa Inglese” is nothing like Tiramisù and that should prove my second point. Tiramisù is really from Treviso. Zuppa Inglese may be from Tuscany, but Tiramisù was first created in Treviso. The story about the courtesans should be true too. As far as I know Tiramisù used to be eaten by the ladies who “worked” in the brothel above the restaurant called “Le Beccherie,” where Tiramisù is said to have been created. :) Btw, I *am* from Treviso and I make the best Tiramisù in the world. ;) Another thing, the best mascarpone in the world is made by “Latteria di Soligo.” I tried other brands, but no one is as good as theirs. Best savoiardi you can find are those made by Vicenzi, they’re called “Vicenzovo.” Take care!

Jeroen Pas (Roosendaal, Holland): As a former “aide de camp” to a real Italian kitchen chef, I’ve mastered the divine skills of preparing a “more than decent” Tiramisu. A few weeks ago, I encountered a superb Tiramisu variation — filled with soft tutti fruti, only white biscuit (no coffee) and completely covered with white chocolate mousse. A kind of culinary orgasm … and now I’m desperately looking for a good recipe. Does anybody know this recipe? Hope to hear from you.

Tammy Bohorquez: I was just looking for a recipe for Tiramisu to find what kind of alcohol was generally used in the dessert, but your site was a lot more than just a plain old recipe. Thanks!

Peter Adams: I make this often but put “43” (a vanilla liqueur) in mine, a well-known Spanish liqueur. It goes in the vanilla custard. It tastes fantastic.

Zeina Yanni: I was surprised and very pleased to find your website. I wanted a basic Tiramisu recipe and happened to find many that I liked. I had a little bit of a hard time choosing a recipe. I wanted to make Tiramisu that is fluffy or has a whip-like consistency with the cream. I went to a place called Café Roma, off of Rodeo Drive in Beverly Hills. Their Tiramisu was great. It wasn’t too heavy to where you can actually taste the ingredients but smooth and rich. I would like any recommendations of recipes of anything that may sound close to that. I will be trying Carlucci’s tonight. Thanks for the website!

Alison Woollands: Okay, I’ve been given a “Best Ever Tiramisu” recipe from a friend which uses both lady finger biscuits and shortbread. It says the biscuits should just be dipped in the coffee/liqueur mixture before proceeding to layer a bowl with them and mascarpone mixture. However, I tried this the other day and the shortbread biscuits remained solid which I feel let the dish down. Have you heard of using shortbread in Tiramisu and, if so, what’s the trick – soaking it extra long, breaking into smaller pieces? Thanks. (NOTE: Shortbread is by its very nature harder and crunchier than ladyfingers. My suggestion is to crumb it, then press it in a layer, and then sprinkle the coffee on top of it. That way, it’s sort of like a graham cracker crust that’s soft instead of hard and crunchy. Hope this helps.)

Rick Ramsden (Adelaide, Australia): My darling wife made it for the first time for a lunch party. It was a great success.

Hermann Baumann: I have been a great admirer of the “Tiramisu — Heaven In Your Mouth” website for a while, and in fact, have got great recipes out from it, which have helped me get great admiration from my friends. My favorite recipe: The Sophia Loren Tiramisu, with one addition that I make: over the first layer of ladyfingers + orange liquor + expresso coffee + grated bitter chocolate + unsweetened cocoa powder, I pour a very thin layer of bitter orange marmelade with tiny and extremely thin orange skin slices. That makes my Tiramisu more than heavenly!

Chris: I really enjoyed looking over it. Had Tiramisu for the first time at a catered party a few weeks ago and couldn’t stop thinking about it. I tried a recipe from your site, but the one I chose did not turn out too well. My ladyfingers were too fat and the lack of mascarpone probably was not a good idea. I hope to try some of the restaurants mentioned soon. Thanks again.

K. Kahtiak: I first heard of Tiramisu last November. My eldest had passed away and a friend of mine made this wonderful dessert for me. I shared a very little bit of it with a friend who took it home and shared it, and has begged me, literally begged me to get my other friend to make it again as all his roommates were also begging for more. It is well named a heavenly dessert. I’ve begged my friend for the recipe, she got it from her mother, and so far, she hasn’t made it again nor given us the recipe. I have a daughter who is not well right now and has been waiting to try this dessert we keep talking about. My friend was supposed to take some to her, but no go. So I took a long shot and went to the computer and here I am.

Mary Stoecker: Has anybody seen, or collected a recipe called “Mock Tiramisu”? Supposedly easy to make, in large quanity for a wedding shower, etc. Thanks.

Jerry Snyder: Thanks for making this wonderful site available. Do you have Edy’s Dreamery ice creams where you are? They have a “friend” called “Tiramisu” that is fun, even if it will not roll a tear down your cheek. Still, you can put a smile on your face with it ( But then, you already have a great big smile from visiting this extra nice site.

C. Habib: I was told that the origin of Tiramisu was as follows. During Easter time, Italians buy a lot of panettone, which is a delicious cake-like product made of yeast. Unfortunately, once the packet in which the panettone is wrapped is opened, the product tends to dry rather quickly so that a large amount of stale panettone was invariably thrown away. However someone started making use of this dry panettone by placing slices at the bottom of a container, soaking them with liquor/wine, custard, etc. Eventually the use of sponge fingers often replaces the panettone.

Simmrin Chakravarty: I am from Bombay, India and am a professional baker and cook, I have my own small business, catering for very select clientele. Tiramisu is a favorite amongst a lot of my clients, and I haven’t been able to get the right recipe nor anyone who does a good job of it. It is very difficult for us to get mascarpone cheese in India and I really appreciate the effort gone into making a substitute recipe for it. I will try it and let you know. Thank you.

Amy Anderson: As a previous Vox Populi poster commented you can get delicious Tiramisu Custard from Kopp’s Custard in Wisconsin. (Custard in WI is like a very rich ice cream – it is not like pudding.) You can get this regional treat delivered to your door (in the 48 continental states). Go to for details. No, I do not work for Kopp’s I just love their custard and especially Tiramisu!

Drew Glucina: I would like to find a really rich Tiramisu recipe. One with preferably as many egg yolks/eggs as possible. Some of the US recipes are just too basic.

Erica Burford: I live in Australia with a bloke who prefers that his desserts are not too sweet. However he really likes this version of Tiramisu and I prefer it now too. It’s a bit less sickly if there are only two of you to eat a whole 6-serving batch. Use your favorite recipe involving eggs. I buy savoiardi biscuits. Use dry vermouth instead of your usual liquor. Use 1/2 dry vermouth and 1/2 espresso (or 6xstrength instant coffee) for the syrup. Do not add sugar. If you usually add sugar to the egg/cheese mix, omit it. Use unsweetened cocoa. If you want to try a non-alcohol version, add an unsweetened nut essence to the coffee and thin it a bit with water.

Heather Hockman: I have tried just two of your recipes and I don’t think I’ll need to try any more! The one you recommended (Carlucci) was just great. I used mascarpone and savoiardi and yum yum! Thanks for your web site.

Todd Erickson: I lived in Italy for 2 years, and while there often spoke to Italians on how to make various items, including Tiramisu. As one who doesn’t drink alcohol or coffee, I found a DELICIOUS way to make this wonderful dessert without either –simply substitute gourmet hot cocoa (whatever flavor you desire) and a touch of rum extract. Purists will argue, but the effect is a deliciously chocolate variation of the original. Bon appetito!

Harleeeeee: I had copied and tried a few recipes from your website. I am convinced that the Specialty Baker’s Classic recipe is the best. It’s not too hard to make and has the flavor and texture that is just right. We’re having it today for Thanksgiving and I’ll make it as a dish for a party on Saturday. I travel for a living and eat out a lot. There is not a restaurant out there that beats homemade!

Tanaz Mistry: My fiancé and I are ardent Tiramisu fans and that’s the cake we want for our wedding in Seattle. I saw a picture of an incredible Tiramisu cake on your website (the picture said, “A Tiramisu Wedding Cake! (Jeff and Anita Orr, Happy Valley, Oregon).” I really want to know where they got it from. Also if ANYONE has any suggestions of where I can get a “to-die-for” Tiramisu wedding cake in Seattle? I really appreciate it, I’m getting married in less than 2 months!

Kathryn Scholes: Just thought I’d let you know I found your website to be very helpful. Who knew there would be a website for Tiramisu! I love the Internet!

Ray Moss: Please could you tell me why Tiramisu liquor seems to be used in the Italian restaurants to make the dessert Tiramisu? I would also like to know what the ingredient is of the Tiramisu liquor as I am unable to read the label on the bottle that I have. My wife uses Tiramisu liquor in our dessert as told by an Italian chef.

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