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Video: Tiramisu, how to freeze it?
2024 Author: Cody Thornton | [email protected]. Last modified: 2023-12-16 12:26
Here they are the four most pronounced syllables of Italian pastry ever, here is the most loved among the desserts, the most discussed dessert of our tradition: the tiramisu. Mocha coffee, ladyfingers, mascarpone, egg yolks and cocoa make up the layered goodness par excellence that always satisfies and satisfies everyone at the table. Assuming you have any leftovers, I recommend how to freeze it to the best so as to always have it available.
I know: you do it differently, with ingredients other than those I have listed. Your aunt uses sponge cake and not ladyfingers, your mom adds whipped cream, your best friend makes a lemon one that is spatial, you even like the one with chocolate spread or with the addition of Marsala in the cream. In a glass, in a cup, in a tray, in a pie, in a tube. Absorbed by osmosis. The only, indisputable truth is that tiramisu is always a resounding success, and causes smiles despite - in order to savor a piece of it - one arrives full at the end of the meal. If there is tiramisu, no jeans but elasticated trousers with an elastic waistband: rule number one. Rule number two: make sure you use only fresh ingredients, eggs and mascarpone in the first place.
If you have prepared a quantity that would be enough to satisfy Gargantua and Pantagruel, know that it is possible freeze the tiramisu but following some precautions and made the necessary considerations.
Raw eggs
If you are worried about raw eggs in tiramisu, for the salmonellosis issue, know that freezing does not solve the problem since these bacteria develop in a temperature range that goes from 7 ° C to 45 ° C and resist freezing. However, you can incorporate them after pasteurization.
In portions
If you already have in mind to freeze it, take care to stratify it in single portions and not in the pan: in this way you can serve the right portion every time or avoid excessive water formation during defrosting.
Defrost phase
Frozen and then defrosted tiramisu is, in my opinion, very good even if you leave it rather hard like a parfait, but if you prefer it soft then let it rest in the refrigerator for at least a couple of hours.
Extra cocoa
Finally, an aesthetic and serving care: keep a sieve and bitter cocoa at hand, so as to sprinkle a veil just before serving the tiramisu.
Variants
I forgot: if you are a fan of fruit tiramisu, with pieces of fresh fruit, freezing could ruin the final result a lot as the fruit would lose consistency and release a lot of water.
And anyway: I personally find tiramisu without ladyfingers and without Marsala inconceivable, even if I tasted a very profane "light" version made with ricotta that was not bad at all. Forgive me.
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