I need to use it as the filling for a wedding cake, but I decorate the cakes the night before.
Would it deflate?, because of the layer weight? Or the fondant over the cake?
Please could you share a recipe I could use as a filling for a wedding cake.
The wedding is this saturday, And I am scared my recipe would spoil, since it has egg yolks in it and raw whites. They cake needs to be at room temperature for aprox 24 hours.

Please help!!!!!

ding ding -- WARNING

RAW whites --- bad bad joo-joo!

absolutely NOT! The risk to anyone with any kind of compromised immune system (old age, babies, HIV/AIDS, chemotherapy, etc.) is just TOO! great.

you can not take the risk or put folks at a wedding at risk.

even with refrigeration this is a no-no (the health dept would have a fit! -- and every safe food handling course agrees)

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find a different recipe for distribution to the public!
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there are options such as pasteurized egg whites or meringue powder -- consider those.

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based on the recipe described - refrigeration is a must

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click on the recipe tab above and search for recipes -- many on here would be safe to use and don't use raw whites.

Please listen to Doug. That recipe is too dangerous to use.

Faux bavarian cream recipe:
(Shelf stable using Rich's Bettercreme or Pastry Pride.)

http://cakecentral.com/cake_recipe-2396-Bavarian-Cream-Filling.html

Whipped Ganache:

http://cakecentral.com/cake_recipe-2328-Whipped-Chocolate-Ganache.html

Can also use the shelf stable sleeved pastry fillings like chocolate bavarian cream, mixed with Rich's Bettercreme it would be tasty....