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Tiramisu Help

post #1 of 2
Thread Starter 

Hello I'm trying to figure out how I can better serve my tiramisu for a banquet I have coming up this weekend. I buy a premade (yet still very good, don't hate) tiramisu. What I have done and seen done in the past is to cut it into squares about 2 inch x 2 inch and arrange them on a serving platter, and then garnish with coffee grounds and cinnamon. The problem is I'm serving 200 people so I have to prepare these platters ahead of time. It is this time gap when the tiramisu tends to fall over or fall apart and it starts to looks like a train wreck. I'm still very inexperinced and looking for any suggestions.

 

Thank you

post #2 of 2

The one you are using  comes frozen so cut it while frozen and keep ice cold. or semi frozen

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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