VeraBlue
Executive Chef
Hmm....interesting question. I'm a stickler for food handling, holding and cooking and cooling temperatures, safe time zones, etc...
But, I will use the occasional raw egg or two if a recipe calls for it. Based on what I was taught, there is enough booze in the tiramisu to let you off the hook. I look at raw eggs like I look at sushi. Get them from a reputable dealer, use them immediately for best freshness and keep the finished product refrigerated at all times.
But, I will use the occasional raw egg or two if a recipe calls for it. Based on what I was taught, there is enough booze in the tiramisu to let you off the hook. I look at raw eggs like I look at sushi. Get them from a reputable dealer, use them immediately for best freshness and keep the finished product refrigerated at all times.