Re: Raw eggs in tiramisu

"Nexis" <nexis1@xxxxxxx> wrote in news:x4kKj.2701$xd5.869@xxxxxxxxxxxx:


"sarah gray" <anisaerah@xxxxxxxxx> wrote in message
news:Xns9A78E785BA31Fanisaerahoohaycom@xxxxxxxxxxxxxxxxx
We went out to dinner with a very good friend and her grandmother
yesterday, and we ordered tiramisu for dessert.

My friend said it was her favorite dessert, and I concurred.

We are getting together again this weekend, and I volunteered to make
it.

Most of the recipes I have found call for using the eggs raw. In the
ones that don't, they call for gently cooking the egg yolk mixture to
kill possible salmonella bacteria, but still call for the whipped raw
egg whites, which seems kind of pointless.

I have no desire to work with pasteurized eggs. Bleh.

I eat runny eggs all the time, and so does my daughter. The tiramisu,
however, will probably not be consumed all at once (but likely within
a day or two. anything with mascarpone will not last long around me.)
I know the likelihood of running across an egg with salmonella is
very very low; this is why I'm comfortable eating eggs undercooked.

I bought the best eggs I could find without befriending a reliable
chicken farmer. Do you guys think I should be worried about this?

I also realized that the mascarpone I bought has a sell by date of
today, and I'm not making the stuff until Friday. I'm pretty sure
that it will be ok (I keep my fridge very cold, and I have it in the
back), but I'm still planning on calling up the little Italian market
I bought it from and asking if there is anything they are willing to
do for me about it, as I cannot get back there until Saturday at the
earliest, as they are only open when I am working during the week(but
I will be complaining nicely, since they were otherwise very helpful
and had awesome deli meats that they let Ellie and I sample quite a
few of before we decided what to buy. And the cannolis. Oy, so good!
:>)

Saerah

I wouldn't, and don't, worry about it using raw eggs in tiramisu. My
recipe does call for whisking the egg yolks with some sugar over
simmering water. But I have been making this for years and have never
had a problem.

The mascarpone should be fine. A sell by date is a point of reference,
and doesn't mean that it can't be used for a few days after. Smell it,
it shouldn't smell sour or vinegary, and then taste it. When did you
buy it? If it was within the last couple days, they should be happy to
replace it for you. The tub I purchased on Saturday has a sell by date
in May.

kimberly



The problem is, I am making it Friday night, and can't get back to that
store until Saturday. I didn't want to open the container until I made
it because although I will eat things past their date, I don't like
openening them ahead of time, because I imagine that would just speed up
decay.

I bought it yesterday, the date on the package.

I have only used mascarpone a few times, so I don't know what the shelf
life is...some dairy products have a shelf life of a few days to a few
weeks, and those are the ones I tend to not use past their date.
Something like mascarpone has a longer shelf life, but I've only ever
used it well before the date or the day it "expired". It is such a
simple kind of cheese, that i was a bit worried. I know I've had cream
cheese and goat cheese go bad quickly, sometimes before the
"expiration".

Saerah

.

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