Mickalino Posted February 21, 2006 Share Posted February 21, 2006 I'm cooking up the italian dessert, TiraMisu, for a dinner party this week. And apparently it consists of raw eggs, and the dessert is not cooked at all, it's basically just mixed and chilled. And I did some digging around on the subject and there are warnings about the possibility of salmonella poisonings. They recommend that if you want to avoid the risk of salmonella poisoning from the un-cooked eggs, to use pasteurized eggs instead. But I can't find those anywhere. If I use Organic Eggs, or the Cage-Free Eggs, would I be any less likely to get the salmonella ? Also, the recipe includes alchohol, a wine and liquor. I wonder if the alchohol in the recipe may actually kill the bacteria and prevent the sickness ? Any other thoughts on this, on how high the risk is, or any suggestions on how to avoid getting me and my friends sick from this dessert ? Link to comment Share on other sites More sharing options...
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