Help Needed- Tiramisu-How Long Can I Keep?

14 years ago

I decided to make 2 separate batches of Tiramisu for my family's early Thanksgiving gathering last night in case some extra folks came. Made it late Sat. night, as recipe calls for it to set overnight.

One dish was quickly gone as was a lemon dessert I made. But I have an entire untouched dish. Do you think if I keep it refrigerated that it would still be good to serve on Thanksgiving? Is this a recipe that can be frozen safely? If so, do you think the ladyfingers will end up as mush when thawed?

DH is bringing bread pudding & pie, but there will be a crowd at my BIL's and I know the Tiramisu would be welcome, as well.

Here is the Barefoot Contessa recipe I used:

TIRAMISU

6 extra-large egg yolks, at room temperature

1/4 cup sugar

1/2 cup good dark rum, divided

1 1/2 cups brewed espresso, divided

16 to 17 ounces mascarpone cheese

30 Italian ladyfingers, or savoiardi

Bittersweet chocolate, shaved or grated

Confectioners' sugar, optional

Directions

Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.

Your thoughts please!

Sort by:Oldest

Comments (4)

lindac
14 years ago
It contains raw eggs....I would toss it....not sure I would even eat it today.
Linda C
User
14 years ago
I agree with Linda. I love Tiramisu but the raw eggs put me off. Not when it is fresh, but I hated having to toss it after the second day.

So I came up with my own recipe years ago that uses a cooked custard.

To make it even more decadent serve with a Creme Anglaise and drizzled with chocolate.

Home Cookin Chapter: Recipes From Thibeault's Table

Tiramisu
========
This is my recipe. I have been making it this way for many years Most Tiramisu recipes are made with raw eggs. This one
starts with cooked custard 1 Custard recipe (follows)

1 500g tub of mascarpone cream cheese
1/2 Cup whipping cream
1 Cup fresh strong espresso
1/4 Cup cognac or rum
1 Package ladyfingers
ground chocolate
1/2 Pint whipping cream
Creme Anglaise (optional)

Custard

1/2 Cup sugar
3 Tablespoons flour
1/4 Teaspoon salt
1-1/2 Cups hot milk
3 egg yolks
1 Tablespoon butter
1 Teaspoon vanilla

Combine sugar, flour and salt in saucepan. Gradually stir in hot milk. Cook over low heat stirring until mixture comes to a boil. Continue cooking for 1 minute.

Beat egg yolks slightly. Gradually stir in about 1/2 of thickened sauce. Add this mixture back into saucepan with remaining sauce. cook an additional 2 to 3 minutes. Remove from heat and blend in butter and vanilla. Place plastic wrap on surface and refrigerate. Cool completely.

Beat Mascarpone cheese with whipping cream. Add cooled custard and mix well. Dip ladyfingers into coffee and cognac mixture and place one layer in bowl of choice. Cover with half of cheese mixture. Repeat with another layer of ladyfingers and finish with cheese mixture. Prepare
one day ahead. Before serving cover with whipping cream and ground chocolate.

To serve. prepare a Creme Anglaise recipe and pour some on to plate, place two scoops of tiramisu on the sauce and drizzle with warm chocolate sauce. Add a few fresh strawberries or raspberries.
Related Discussions
how long can I keep inside
Q
Comments (1)
I grow mine inside all the time before late spring planting. I would only transplant if your root system is taking up the space of the container. Then each time you transplant, pinch off all the leaves except for the top couple of leaves and plant right up to the leaves. You get a huge root system and a very very thick and strong main stem. So deeper is more important than wider. I would also set a fan to blow back and forth on them as well...helps out a bunch for making the stem thick and strong. I've been doing this for 10 years or more and I will have them flowering before I set them out in late spring. However, with metal halide, lots of times I cannot keep up with the growth in deep containers. Before long you have nothing to accommodate the height. That's where not having them crowded by other plants and a fan pays off big time.
...See More
Help please, How long can I keep Banana plant out of the ground?
Q
Comments (4)
Thank you for your help and interest. How do I find out the zone? I live at present in Ireland, same weather as UK England but up in the Wicklow hills just South of Dublin; so it is a bit cooler. If we have any snow a little usually falls in March but only a few inches and goes within a week. I have them on the bathroom floor at present on newspapers and thought since the house is pretty warm I might put one in a big pot then outside for the summer. I plan to fly the other two smaller ones, which will fit into a suitcase, to Southern Portugal where I have a house, it is much warmer there and can get very hot but not humid. We never have any frost where I am there. Two have two small pups about the size of a very small orange.The third has been cut with a good hunk out of the parent. One pup is showing a 1" green spike in the 10 days we have been back from the Bahamas where I was given them. They were very mushy and hot after the long journey back here but have dried out since and I can see a small green center to all of them(but a bit black at the tip)where they have been cut off Should I cut this very small(half inch black off)? The stems are quite solid. One more question you may be able to answer,since I have been reading a lot of the forums is:- As the bananas are growing, it seems they have purple pendulous type flower hanging at the bottom of the hand. Am I correct in thinking this is the male flower and should it be cut off and at what stage, if at all. I also read that you can eat that. Wendy
...See More
how long can you keep seeds and how??
Q
Comments (15)
Many seed companies just recycle last years seeds. The garden centers ship them back to the distibutor and they test to see of the seeds are still germinating. If they get good germination rates, ( not sure what the percentage is), they just repackage them for the next year with a new date on the package... so your seeds may actually be older than the package states. It kinda defeats any knowledge of how long seeds actually last, but also encourages me to keep seeds a long time. If the seed companies are recyling seeds each year, I can too. On a side note, I am growing peppers from seeds I bought last year and from seeds I saved from a pepper last year, and the ones from the pepper are growing WAY better. Maybe because they are fresher, or it could be the variety. Just food for thought.
...See More
How long can I keep mini as houseplant? Let's see!
Q
Comments (7)
WEEK 3: Most of the unopened buds looked dry and appeared to be aborting so I went ahead and cut them off along with a few crispy leaves and blooms. Most of the other foliage looks good and I have a new bud that looks healthy. I think the plant lacked water when I first brought it home and while the leaves appeared to rejeuvenate the buds did not. I am concerned that my windowsill may be too sunny for the blossoms. It is a SE facing window. And it is on a large shared driveway so lots of reflected light and heat from the pavement and neighboring houses. I could move it to a different windowsill. Not sure if I should. The leaves look good. Went ahead and repotted. I have a huge bag of miracle grow moisture control potting soil so I decided to just go ahead and use that along with vermiculite mixed in. I hope it wasn't a mistake to use the MGMC soil. I just couldn't buy another bag of soil when I have that huge Costco bag in my garage. Post trim and repotting. New leaves look healthy.
...See More
amck2
Original Author
14 years ago
Thanks Linda & Ann for the quick responses. I can't remember the last time I made something with raw eggs and I was skeptical when choosing this recipe. When I saw that there was 1/4 cup rum added to them, I thought all that alcohol might help keep the mixture safe.

I rarely freeze anything, but I thought it might be a way to save the dish. Hate tossing 1 pound of marscapone & all the other nice ingredients in the trash. Based on your replies, though, I agree it's the prudent way to go.

Ann, thanks for posting your recipe. It looks great and I would feel more comfortable with a cooked filling.
eileenlaunonen
14 years ago
Definately agree...dump it

Help Needed- Tiramisu-How Long Can I Keep?

Comments (4)

lindac

User

Related Discussions

amck2
Original Author

eileenlaunonen

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Help Needed- Tiramisu-How Long Can I Keep?

Comments (4)

lindac

User

Related Discussions

amck2Original Author

eileenlaunonen

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

amck2
Original Author