Comments on: The Very BEST Tiramisu–America’s Test Kitchen

By: wallflourgirl

wallflourgirl — Tue, 15 Mar 2022 06:14:48 +0000

In reply to Jennifer Harris. I'm SO thrilled to hear it, Jennifer! Very glad this recipe has found a special place in your household (as it has in ours). I hope you guys had a fantastic tiramisu feast!

By: Jennifer Harris

Jennifer Harris — Sat, 26 Feb 2022 21:37:44 +0000

I have been using this recipe (with your revisions, plus a few of my own) for years now – it’s a family favourite!!! Well done 🙂 had to come back to the website today because I’ve lost my printed copy, and family have requested this for dessert tonight!

By: Saya

Saya — Wed, 30 Jan 2019 04:44:50 +0000

Hi there! After reading this recipe end to end a few times, it seems that you are serving the egg yolks completely raw… In many of the other tiramisu recipes I’ve read, you are whisking the egg yolks in a double boiler at simmering temperatures. Interesting to read that this came from America’s Test Kitchen…

By: Daniel

Daniel — Tue, 29 May 2018 19:06:45 +0000

I used to subscribe to CooksIllustrated, and have the magazine with this recipe! — but that issue also mentions a variation called “Tiramasu with Frangelico and Orange” … have YOU seen the variation, and how you are supposed to change the master recipe?

By: wallflourgirl

wallflourgirl — Sun, 22 Apr 2018 20:16:06 +0000

In reply to Claudia. SO glad that they did--thanks for reporting back, Claudia! <3

By: wallflourgirl

wallflourgirl — Sun, 22 Apr 2018 20:15:36 +0000

In reply to Tricia. Hi Tricia, so nice to e-meet you! I'm so glad that you have such a personal connection with this dessert and really hope you LOVE this recipe as much as we all do! xo Force-feeding coming ASAP hahaha

By: Tricia

Tricia — Sun, 15 Apr 2018 21:47:44 +0000

THANK you SO much for publishing this recipe! I took apart an ATK cookbook for my recipe binder(s) (as in a shelf-full of binders) but managed to leave off the last part of the “cooked egg” portion of the text which is SUPER IMPORTANT for so many, including my cousin with Parkinson’s who’s lost a wife and a young-ish son very unfairly, ifyouknowwhatimean, for whom I wish to make it as it appears to be his his favorite dessert.

Thank you for stating it’s on the sweet side; I think I’ll try cutting back the sugar just a tad and increase the rum per your Kahlua suggestion…

Feel free to come and “force-feed” me here at my abode!

By: Claudia

Claudia — Sat, 24 Mar 2018 21:17:23 +0000

Great recipe!! My family loved the flavour profile – especially with a mix of rum/baileys.

By: wallflourgirl

wallflourgirl — Thu, 11 Jan 2018 04:15:36 +0000

In reply to Susan. Hi Susan! Yes, the heating is optional--if you buy pasteurized eggs or aren't overly concerned about uncooked eggs, you can skip this step.

By: Susan

Susan — Thu, 04 Jan 2018 18:17:54 +0000

This is a great recipe. But I noticed that you skipped the step in the original recipe where the egg yolks (combined with sugar, salt, and 1/3C cream) are heated over simmering water while whisking constantly until they reach a safe temperature (160 Fahrenheit) for consumption. Is the heating step optional?