I wanted to make a dessert using strained yogurt, but eating toast for lunch is good, too, right?If you accidentally burn it in Step 2, the coffee will taste bitter, so be careful. Adjust the sweetness to your taste. If you don't like liqueur, you can use a little instant coffee instead. Recipe by John Lee Cooker

Eating raw eggs isn't recommended here in Canada, so I made a tiramisu without eggs. I also arranged it in a way so I can use up all the Canadian-sized mascarpone cheese and heavy cream sold here. In addition, I made it into my favorite flavor: matcha. I omitted the alcohol for my family.For the ingredients for the sponge cake layer, I recommend ladyfingers, since they bring out a nice texture when they absorb the liquid, and the sugar coating goes well with the strong matcha flavor. When making the matcha liquid, use a whisk to prevent it from becoming lumpy. Recipe by aquariusmoon

I thought that cream cheese with the tartness of strawberries might be too rich. Adding mascarpone cheese made this recipe more delicious.Use small strawberries. If you have it on hand, adding strawberry liqueur will make this even more delicious.If you like a richer taste, you can use all cream cheese instead of mascarpone cheese.I don't add lemon juice because it makes the flavor too sour.You can adjust the amount of granulated sugar to your liking. Recipe by ko-ko

Store bought just doesn't make the cut. I had to make my own. It is easy but time consuming, the best things are worth the wait. This really does need to chill for 24 hours. If you can't wait it must be at least 12. Cooking the eggs over a double boiler takes a full 10 minutes but is vital. All steps truly make a masterpiece when finished.

Use a cake pan or a guard so the frosting doesn't drip and ruin the cake!

When I started this post this morning, my husband and I had no idea of the news we would hear later in the day. A good friend of ours past away this morning from a motorcycle accident in Athens. This post is dedicated to George….:( Rest in Peace.Hiiii, I have made this Chocolate Tiramisu many times before, and what I like about it is that it is different from the usual Italian version. Not that I don’t love that version don’t get me wrong I love Tiramisu, this one just differs in the base. It is made with semi sweet chocolate, espresso and coffee liqueur. Nice combination right! 🙂 Even though I am not a big lover of chocolate, like I have mentioned before…I do enjoy a piece of this tiramisu once in a while…:)I tend to make this recipe in a bowl and not in a baking pan. (you can choose which ever you prefer) What I usual do is a have a large serving spoon, and just serve it this way. I hope you enjoy this recipe!!

#GoldenApron23. I volunteered to make Tiramisu for a dinner event. Lady fingers were outrageously priced which sent me looking for alternatives. I found this recipe which called for cake. Perfect.

Apparently making a tiramisu is not as hard as it's seems. I don't add alcohol in it, but a stong coffee and cocoa still count!! Happy baking!!

Light, creamy very simple trimisu mousse. It makes a wonderful ending to any meal but particularly an Italian one!

When my eldest son wanted to eat tiramisu, I remembered a recipe I had seen before for a tiramisu cheese mousse. I had a flash of inspiration and decided it would be more delicious to make it into an ice cream. That's how this recipe was born!You could use all cream cheese instead of marscapone.It is fine to increase the amount of sugar to your liking.Sprinkle cocoa powder or espresso powder on top (I used both). Recipe by ko-ko

For about three straight years during the early 2010's, my go-to Christmas gift for close friends and family was homemade tiramisu. They were pretty elaborate things fit for the season, courtesy a recipe from Anna Olson. For this Christmas, I decided to revisit tiramisu, but because it's only for ourselves I pared it way down. I also bumped up the chocolate content, for my wife and daughter. No surprise, they loved it.

Recipe adapted from Ask chef Dennis blog