HOME > Chowhound > Home Cooking >


Tiramisu - how far ahead

I'll be serving tiramisu on Christmas day and I'm wondering if it would suffer too much if I make it today (Wednesday). I would normally make it just a day ahead, but I find myself with some free time this afternoon and it would be great to get it off my list. Any suggestions? The one I make has a custard base, combined with cream cheese and ricotta, dry ladyfingers brushed with espresso.

  1. Click to Upload a photo (10 MB limit)
  1. A few days ahead of time is ok. So today for Christmas would be fine. Cross it off your list.

    1. Yes, you can make it today and it will be well chilled..

      20 Replies
        1. re: Val55

          Argh - thanks all. I got distracted this afternoon and made some hazelnut meringue cookies instead (had leftover egg whites). But now I'm grappling with a bigger question: my regular quasi-classic tiramisu or lemoncello tiramisu? How to decide???

          Either way, I'll be making it tomorrow.

          1. re: Nyleve

            Ooh, limoncello is all the rage this year, but I wonder how many people have actually tasted it yet; maybe your guests have not and would like to.

            1. re: bushwickgirl

              Ohhh limoncello tiramisu!!! Perfect, I think that's what I'll serve for my new year's day dinner along with seafood pot pie. Does that sound like a good match? Does anybody have a tried and true recipe to share? I've just done a quick search and some suggest pound cake, while others use the traditional ladyfingers. Thoughts/comments?

              1. re: millygirl

                I'm kind of traditional, so I like the ladyfingers. Here's a link for what appears to be a very nice limoncello tiramisu with marscapone, from Lidia Bastianich:


                  1. re: bushwickgirl

                    I've been looking at that one too. I made trad. tiramisu for Christmas, but I'm thinking the limoncello would be good in the spring. :)

              2. re: Nyleve

                Limoncello tiramisu sounds great, but I think if I were trying to decide on a winter dessert, I would lean more toward the regular quasi-classic one; limoncello seems more summery to me. (Although delicious any time, and I love the idea of it in tiramisu)

                1. re: sunflwrsdh

                  Also my thoughts. Lemon=spring/summer. Chocolate-coffee=winter. Still undecided.

                  1. re: Nyleve

                    Citrus fruit flavors are also for winter; they brighten up heavy dishes and make them interesting...since you're doing this for a day with lots of food, I'd go with the lemon but don't take my word for it. Check out the Sunkist website

                    1. re: Nyleve

                      What else are you serving? if it's a fairly rich meal, you may want something light and fruity at the end, but otherwise nothing beats the combo of chocolate and coffee, IMO.

                      1. re: bushwickgirl

                        Actually - this isn't for a typical Christmas dinner. We're a bunch of Jews just having a party. My son will be making his outstanding thin-crust pizza; I may make some stuffed mushrooms; friends are bringing stuff - I don't know what. It's a graze-a-thon. The tiramisu is dessert, but might not be the only dessert. We'll drink too many martinis, probably.

                        1. re: Nyleve

                          Chocolate, then.
                          Have a great time!

                          1. re: bushwickgirl

                            Good call! I'll save the lemon for another occasion.

                            1. re: Nyleve

                              Okay now that Nyleve is all settled, back to me....
                              Seriously though, I'm thinking of doing the limencillo tiramisu for nyd dinner. A number in my group prefer not to have chocolate at night (drag, I know, but I sympathize with them) and since my main is quite rich - seafood pot pie, I thought the lemon might be nice.
                              Does this sound good?

                              1. re: millygirl

                                Anything lemon and light-ish but flavorful after a seafood pot pie would be perfect.

                                1. re: bushwickgirl

                                  Thanks bushwickgirl, I needed to hear that :) Merry christmas.

                                  1. re: millygirl

                                    Ooh, I'm glad everyone's happy, Merry Christmas to you!

                                  2. re: bushwickgirl

                                    Completely agree....lemon tiramisu after seafood pot pie=great in any season!

                                  3. re: millygirl

                                    You should totally do it and then let us know how it turned out. I'm still thinking about that one - although today I made the regular chocolate/coffee kind. Another time the lemon one would be fantastic, I think.