Tiramisu

Baking By jouj Updated 27 Dec 2009 , 4:03am by miny

jouj Posted 18 Jun 2009 , 7:55pm
post #1 of 26

Hello, I have a delicious Tiramisu recipe that require 4 eggs. I was wondering for how many days the Tiramisu will keep with all these raw eggs.

Thanks a lot.

25 replies
jouj Posted 18 Jun 2009 , 8:38pm
post #2 of 26

Anyone please?

jouj Posted 19 Jun 2009 , 8:24pm
post #3 of 26

Does anyone know please?

misserica Posted 19 Jun 2009 , 8:36pm
post #4 of 26

I would say a week in the refrigerator. After that give it a sniff and check it out, could be a little longer. We make this at least 3 times a week for my family's restaurant, its not usually around for that long but if we keep some for home then thats about as long as it will stay.

jouj Posted 19 Jun 2009 , 8:51pm
post #5 of 26

Thank you for your reply, do you make yours with RAW eggs? I made some 2 weeks ago, and everybody refused to eat them after 2 days, so I had to throw away what was left, I didn't want to take the risk without knowing if it can still be edible.

misserica Posted 19 Jun 2009 , 8:59pm
post #6 of 26

Yes, raw eggs. The thought grosses me out but you can not beat the taste. Also, a little trick. Dont eat it the same day you make it. Let it set up in the fridge over night. My grandmother taught me how to make this (she speaks very bad broken English lol). Everyone swears by her tiramisu!

CbyA Posted 19 Jun 2009 , 10:56pm
post #7 of 26

Will you share your recipe??? I been looking for long time for a good tiramisu recipe with no results! icon_sad.gif

jouj Posted 20 Jun 2009 , 4:40pm
post #8 of 26

Misserica, how can u be sure that the eggs are very fresh to last that long?
CbyA: my recipe is the same as this one:

http://cakecentral.com/cake_recipe-7036-6-Real-italian-Tiramisu.html

good luck.

CbyA Posted 20 Jun 2009 , 7:51pm
post #9 of 26

Thank you!!! and I'm sorry but what this means??? - ¾ ??? - icon_smile.gif

misserica Posted 20 Jun 2009 , 11:04pm
post #10 of 26

I am in no way an expert so I can not put a stamp on it and say "it will stay for a week always". The way we can see if it is still good is to check the color and consistency of the cream and a little taste (but no double dipping lol). We usually do not have it more than a few days, a week at max because we sell so much of it.

Just sharing my experience, please do not hold me to it, I would hate to be responsible if someone got sick. (I can see it now, someone doubled over with stomach pains cursing me lol). Use your best judgment is what I mean to say.

KathyTW Posted 20 Jun 2009 , 11:10pm
post #11 of 26

CbyA....I agree, original post of recipe shows a very strange amount - can someone please clarify?

misserica Posted 20 Jun 2009 , 11:29pm
post #12 of 26

I think it is supposed to say 1 and 3/4 cups Mascarpone cheese and 1/2 cup of sugar.

My recipe is almost identical except we do it in bigger batches so I use a the whole tub of Mascarpone cheese (which is 1lb 1 oz or 17 oz)

2 cups Mascarpone cheese (or the whole tub)
1 cup sugar
5 eggs (separated)
1 package of Lady Fingers
1 cup espresso coffee
3 shots liquor (Ameretto or your choice)
cocoa powder for dusting

jovigirl Posted 20 Jun 2009 , 11:33pm
post #13 of 26

Thanks for the recipe, will try it ouy ;o)

misserica Posted 20 Jun 2009 , 11:37pm
post #14 of 26

Do let me know how it turns out if you try and PM me with any questions.

KathyTW Posted 21 Jun 2009 , 12:21am
post #15 of 26

Thanks for the clarification.....I'm having a devil of a time finding Marscapone - I've been looking because I want to try the Tiramisu Cupcake recipe in Martha Stewarts new book.

miny Posted 21 Jun 2009 , 12:45am
post #16 of 26
Quote:
Originally Posted by KathyTW

.....I'm having a devil of a time finding Marscapone - I've been looking because I want to try the Tiramisu Cupcake recipe in Martha Stewarts new book.




It's usually on the specialty cheese isle in the supermarket, in the fridge, next to the yougurt

misserica Posted 21 Jun 2009 , 1:08am
post #17 of 26

Some grocery stores do not carry it. I found it in the specialty cheese section of one of my local supermarkets. Its expensive here in NJ.

Good luck and happy baking!

jouj Posted 21 Jun 2009 , 4:59pm
post #18 of 26

WOW, I missed out on so much info, I have to catch up.

Misserica, thx for your replies, don't worry, no one will get sick. icon_smile.gif
CbyA, I think it means 1 3/4 (one and 3 quarter cups).

Good Luck.

CbyA Posted 22 Jun 2009 , 4:24am
post #19 of 26

Yes that's what I thought but I wasn't sure lol! and I always find mascarpone cheese at Smith's but i have not idea if you have Smith's in your area??? what I can't find here are the ladyfingers, I found a nice website I just have to check on prices because I think they are a little expensive but at the same time it is a big package check it out...
www.pastrychef.com

misserica Posted 22 Jun 2009 , 1:11pm
post #20 of 26

CbyA....that seems like an awful lot for 300 Lady Fingers. And then you would have to pay shipping. I would check out some more stores near you. One of the grocery stores here carries them. Also, if you have an Italian deli or market near by, they usually do to.

jouj Posted 24 Jun 2009 , 7:31am
post #21 of 26

misserica: I pay $2 for 20 lady fingers, but I get the best Italian brand.

CbyA Posted 24 Jun 2009 , 12:46pm
post #22 of 26

OMG! $2 for 20 lady fingers, that's cheap!!! I will check my local market this weekend...thank you...

CbyA Posted 23 Dec 2009 , 3:50am
post #23 of 26

Finally I will try this recipe on Christmas, found the ladyfingers at 2.20 package of 25!

miny Posted 23 Dec 2009 , 7:42am
post #24 of 26

Excellent, let us know the results, I bet it will be delicious

CbyA Posted 26 Dec 2009 , 5:36pm
post #25 of 26

OMG! this was so easy to make and simply delicious!! thank you very much, this is a keeper icon_wink.gif

miny Posted 27 Dec 2009 , 4:03am
post #26 of 26

Thanks for the heads up CbyA, I'll try it soon

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