Antico Eremo Tiramisu Powder Mix Kit for Tiramisu Cake, 2 Bags/box, 48 servings 19.04 oz

I’ve had authentic tiramisù when I was in Italy and i can say this is by far the closest in taste and texture to the original recipe that I could find online. I highly suggest it. Absolutely love it!!

This tasted like tiramisu, but come out more of a pudding. I’d never had tiramisu and my coworkers and myself still enjoyed it. Not sure if I messed up baking but I’d get it again.

Delicious, makes great tiramisu!you will want to do some calculations to split the two bags to make a smaller batch. Using heavy cream giv4s this cheese mix a great texture and is very rich!

Best tiramisu mix I can find online. Super delicious!

I am writing this review based on absolute zero experience making tiramisu before trying this product. When I went to the grocery store looking for lady fingers, I almost bought the baked version in the bakery section because I did not know I could purchase them in the cookie section. My hunt for lady fingers was probably the biggest challenge before I started preparation. Preparation itself was simple; however, the directions on the box are not clear. There is no mention of pan size one should use, the number of lady fingers, how long one should dip the lady fingers in coffee, what the mix consistency should look like, etc. For anyone who has made tiramisu, that person would probably know the answers to the points I mention above, but for someone who has never made it, these questions require specification on the box. The kit includes two packages, which is nice because if someone fails making tiramisu the first time, one can make up for the mistakes during the second round. I have not started the second round yet, but I know what the failure as on my first try: the mix was too watery (as others described, the mix turned out like pudding instead of a thick, creamy form). According to the box, one package requires 34 fl. oz of heavy cream; I only had two 16 oz cartons, totaling to 32 ounces, so I used those two. I now wonder if the mix should require somewhere between 28-30 ounces instead. Feeling satisfied that 32 ounces had done the trick, I completed preparation and refrigerated the dessert, believing that the cream mix would harden during refrigeration. My assumption was wrong; the cream mix did not harden. What was the end result? The finished product looked flawless and beautiful. After cutting my family’s portions into squares, the cream oozed out of the squares. The taste, on the other hand, was amazing! Nobody complained while eating. Unfortunately, I was going to share some of this wonderful dessert with friends, but I could not because the dessert turned out too watery. Overall, for those wanting to try making this dessert for fun without any pressure, I strongly encourage this product. On the other hand, the directions on the box require clarification (based on the questions I referred to above). Also, if 34 fl. oz is the right amount of heavy cream, why does it turn out so watery? Could an easy fix be placing the mixing bowl over a bath of ice so the mix can harden as it whips before layering it on the lady fingers? I wish I had answers! What will I do differently when I make the second mix? I might try reducing the amount of heavy cream. Maybe my second try will make the perfect tiramisu! This kit has so much potential!!

Tastes just like the real thing.

Ok. I prefer the flavor of the Dr. Oetker I used to be able to buy locally, but it's ok. Also, I forgot to add a little rum & hazelnut extract to the coffee which I prefer so when I try it again, I'll do that and see if I like it better. if so, I'll buy it again, not sure yet!

A product of Italy, this is a fast and easy to prepare mix but the instructions could use more specifics regarding things like pan size, how much coffee and ladyfinger cookies are needed. The mix itself creates a good tasting custard and although it is not as good as made from scratch, I would purchase it in the future. If unfamiliar with the mix and seeking specific instructions—read on. The box contains 2 pouches of custard mix which can be prepared together or separately for a smaller portion. I made one pouch in a 9 by 5 inch loaf pan although an 8 by 8 or 9 by 9 inch pan would have probably been a better choice. Per pouch the ingredients not included but needed are 1 liter (approximately 34 ounces) of heavy cream, a 7 ounce packet of commercial ladyfinger cookies which I found in my regular grocery store and a cup of brewed coffee. I made espresso and to intensify flavor added 1 ounce of coffee liquor. Unsweetened cocoa powder is used to dust on top of the tiramisu. I prepared the 9 by 5 inch loaf pan by lining the bottom with parchment paper. Using an electric mixer whip the heavy cream and powdered mix for 2 minutes—stiff peaks should form. Begin assembly by dipping ladyfingers in coffee and layering on the bottom of the pan and add custard over top approximately 1/4 – 1/3 inch in depth. Add another layer of coffee dipped ladyfingers, etc. I had enough custard and ladyfingers for 3 layers ending with custard on top. Using a bigger pan will result in fewer layers. Finish by dusting the custard with unsweetened cocoa. Note that the coffee is quickly absorbed so do not soak the cookies or they turn to mush. Chill assembled tiramisu thoroughly or overnight then slice and serve. To estimate shelf-life the Best By date is 21 months in the future, but dates will vary. The dessert is very rich so serving size is small. Time saving mix for a delicious tiramisu.