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How far in advance would you be willing to make tiramisu and cheesecake?

My wedding reception is fast approaching (we eloped for the main event for those who don't know), and while we decided to have barbeque catered for the main and sides, I'm making all the desserts. I don't particularly like wedding cake but I am the dessert queen, so I'm making most of our favorite desserts. I'm making pumpkin cheesecakes, tiramisu, and apple pies, all miniaturized. How far in advance would you make the cheesecakes and tiramisu without sacrificing flavor or texture? (The party is on a Sunday, and I was thinking about making one on the Wednesday before and one on the Thursday before. I'm curious what people think of this?)

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  1. You could probably get away with making the cheesecake Wed. and freezing it. Tiramisu probably would not hold as well. I just saw a recipe for a frozen tiramisu, meant to be served frozen. It was made in a loaf pan and employed coffee ice cream. Served in slices with a chocolate rum sauce I think I meant to copy the recipe before I took the book back to the library. The name of the cookbook was someting like Perfect Recipes for Having People Over.

    1 Reply
    1. re: Candy

      I've seen a frozen one too, but it would probably not do well on a buffet style table.

    2. Is your tiramisu the authentic kind with raw eggs? If so, I definitely would not make it ahead of time.

      You could probably make your cheescake on Wednesday - might taste better if you freeze it until Saturday.

      2 Replies
      1. re: Sam Ottawa

        Yeah, I hadn't thought of the egg issue... actually, that may not be a good idea after all because there will be children and older people there... hhhmmm... what to do now?

        1. re: Katie Nell

          What I do for that problem is I cook the sugar (kind of like when making a buttercream)& then slowly add it to yolks that have already been beaten.

      2. How about cupcakes instead of the tiramisu. Gets rid of the egg problem and you can freeze the cupcakes ahead of time (unfrosted). They'll be popular with both kids and adults!

        1 Reply
        1. re: farmersdaughter

          Yeah, tiramisu is just my favorite dessert, so I really wanted to make it... I think my dad is going to do chocolate sour cream cupcakes as well.

        2. When I had a restaurant, I learned that tiramisu freezes perfectly.

          I whisk the egg yolks with rum or marsala and some sugar over boiling water,as for a sabayon. This thoroughly cooks the eggs and also gives great body to the finished dessert.

          1 Reply
          1. re: btnfood

            Actually, my recipe calls for this method, so then maybe I would be okay.

          2. And, yes, cheesecakes generally freeze perfectly as well.