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I have always had good luck with the tiramisu recipe from The Frugal Gourmet Cooks Italian - I have been making it for years and it is complicated, but not difficult. The most time-consuming part is grating a bunch of chocolate. I wish I had some tips for you - what kind of trouble are you having?

Sorry but, in Italy tiramisù is considered the easiest dessert ever, so that even kids can do it...!
Anyway, Here's my "secret" "recipe":

MAKE SPONGE CAKE. A DAY AHEAD. This makes a HUGE difference. Cut the cake in half horizontally. Soak in cooled espresso coffee. Layer with: 3 egg whites whipped till stiff peaks form, 3 tbsp caster sugar, 3 yolks, 2 cups mascarpone, vanilla extract, 2 tbsp marsala or port wine or coffee liqueur or baileys.
Let sit in fridge for at least 8 hours. Sprinkle with cocoa right before serving.

Thank you for the recipe Sol! I think that the proportions are what I struggle with; I don't like it when the cake is too soggy.

My favorite recipe is from this book:
http://www.amazon.com/Cucina-Famiglia-Italian-Families-Traditions/dp/B0001HYME2/ref=pd_sim_b_2

It's simple and straightforward, and the result is very much on par with the luscious tiramisus I'd have in Europe. A friend’s mother once told me that the key to an authentic tiramisu is to use Amaretto, not Kahlua, and not Grand Marnier.

I always make Giada De Laurentiis's version (in a loaf pan.) Never fails.

I always use brandy, so maybe I'm not so authentic. And I use ladyfingers, so you just dip them very quickly in the espresso/brandy mixture and then they don't get soggy.

Don't dunk the ladyfingers. Use a pastry brush to brush the liquid on them.

I adore David Rosengarten's recipe, and I use plenty of brandy, brushed on the ladyfigers. It's also my inspiration for trifle, and I use Irish whiskey for that.

I've always just made the recipe on the side of the marscapone tub. I didn't realize tiramisu was difficult, I've never had problems with it.

Maybe try a different brand of ladyfingers? Perhaps that's part of the problem?

I went through a stint where I'd made several recipes within a few weeks. My first tip is watch your alcohol content. I may be a minority, but nothing ruins tiramisu like making it too boozy.

I've made many recipes over the years -- one from Chatelaine magazine (the Pusateri recipe), but when I can't find it, I just use the recipe from the bag of ladyfingers -- and my tiramisus have always turned out.

Like someone mentioned, don't dunk the ladyfingers, but brush them with the liquid, and then let it sit long enough for everything to marry well. (also, use the appropriate alcohol -- something Italian, like Marsala or Vino Santo.

Here are a pile of tiramisu recipes to check out:

http://www.heavenlytiramisu.com/basic.htm

Is that your problem tiramisu, pictured above?

If so, the problem is because you are not filling the dish properly -- the dish is too big for the size of tiramisu you are making. From the picture, it looks as if the mascarpone etc. does not have a chance to really soak into the ladyfinger, but rather, is going to slide off. Remember, tiramisu is the father of trifle, and like trifle, needs to soak properly for all the flavours to marry and make something beyond just a dipped cookie. The ladyfinger in the picture above doesn't have a chance -- a good part of the core is going to remain hard and untouched by the coffee and liquor. The ladyfingers need to be properly submerged in the cream, not sitting on top.

I've never made a tiramisu, but I am suddenly struck by the idea of using frangelico. YUUUUUUUMMMMY!

I love the stuff, I don't know why I've never made it before. Better get on that.

I actually just made two large pans of tiramisu over the weekend for my wife's birthday party. 2 pounds of mascarpone, 16 eggs, etc. My wife asked me to use Kahlua which turned out well. I wouldn't call it difficult, but it was time consuming. I started out by making the mistake of thinking that I was going to whip everything by hand. After the first batch of cream, I was done. I used the mixer for the rest and it wasn't too bad.

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