The question often arises whether you can freeze the tiramisu cake dessert or store it in the refrigerator. Of course, tiramisu tastes best when fresh, but the good news is, yes, you can freeze tiramisu. In fact, I personally prefer when it’s made 1 or 2 days in advance and stored in the fridge, where the flavors are allowed to mix a bit and ripen. Don’t worry, it will keep up to 4 days in total. However, leftovers (if any) should be refrigerated immediately.
Once assembled, the tiramisu can be frozen until ready to serve, in case you’re not serving it right away. An article on the Food Network website suggests “Tiramisu can be frozen for up to 3 months. Wrap the tiramisu (without hazelnut and cocoa coating) in a double layer of plastic wrap and a layer of aluminum foil. Thaw overnight. in the refrigerator and top with nuts and cocoa. ” While this can certainly work, I haven’t been able to save any for that long, so I can’t confirm that period of freezing time. This is always a very tasty dessert and it doesn’t last long at my house. If so, please let us know.
As far as the individual components are concerned, you can make your biscuits or savoiardi well in advance as since they are simply light and sweet biscuits shaped like a big finger, they can be frozen in the freezer and thawed when ready to go. its use. They are usually soaked in a sugar syrup or liqueur, like coffee for the tiramisu dessert. The coffee you use should be cold anyway, and you can store it in a sealed plastic container in the refrigerator. In fact, in my opinion, if the cakes are a bit stale, the better. They seem to absorb liquid a little better this way.
There is a lot of debate within the pastry and dessert community about how long you can store your tiramisu and whether you should freeze it. Keep in mind that there are companies that ship frozen tiramisu, so be sure yours will be either chilled or frozen. Although I wonder how long you can last before succumbing to the delicious dessert every time you open the freezer or refrigerator door.