Comments on: Tiramisu – Italian “pick me up” Dessert

By: admin

admin — Wed, 12 May 2010 18:11:58 +0000

Hi Ingrid,
The storage time for anything with raw eggs depends upon your location (how hot and humid is your weather) and the temperature of your refrigerator. Obviously, the colder the weather and refrigerator temperature, the longer tiramisu will keep. Two weeks is probably too long for any dessert made with cream and eggs. Freeze what you don’t eat the second day and you should have no worries.

By: Ingrid

Ingrid — Tue, 11 May 2010 16:05:00 +0000

This is my favorite dessert, I ussually make Tiramisu in a large rectangle cake pan, about 20 servings just for my husband and I, so this means we end up eating the last 2 pieces 2 weeks later. On my recipe I only use raw egg yolks not the egg whites…. never had salmonella, but now I am conserned! Do you know how long can I store the Tiramisu in the fridge before it goes bad using only the raw egg yolks? From now on I will use de bain-marie(baño maría) technique.

By: admin

admin — Fri, 30 Apr 2010 05:38:55 +0000

Thanks for your comment Chloe. Can you share with us exactly what the workers ate that gave them salmonella?

By: Chloe Anderson

Chloe Anderson — Thu, 29 Apr 2010 08:38:31 +0000

A few workers in our area got Salmonella poisoning. It is a good thing that they did not die and they have fully recovered. `

By: Joe

Joe — Tue, 22 Dec 2009 12:25:34 +0000

There is not one documented medical case of salmonella poisoning, involving eggs, in the U.S…..ever. So let’s build a bridge and get over it and enjoy this wonderful dessert.