I need help with my Tiramisu!!!?!

This is what I would use...

Powdered Whole Eggs


Powdered whole eggs are another alternative to fresh eggs and are convenient to use and store. They can be used for most types of egg dishes or recipes requiring eggs as an ingredient. To use the powder, it is simply blended with water to produce a liquid, which is then used the same as fresh eggs. Powdered egg products are pasteurized and do not require refrigeration, which makes the products safe to use and easy to store.

POWDERED WHOLE EGG PRODUCTS ARE AVAILABLE IN MOST SUPERMARKETS.

This article is very informative...

While an egg CAN become contaminated with Salmonella or other contaminate by direct contact, the shell of the egg usually protects its contents. Egg shells that are cracked - even with very thin cracks - are open to contamination. That is why a cracked egg in your box should ALWAYS be thrown out and never used to eat or feed animals with. Those micro fine cracks are also why the FDA recommends that eggs never be consumed in a raw or undercooked state. You just never know for sure if the egg shell has cracks.

That is ONE way an egg can become contaminated, but obviously the egg producers in question have NOT tried to sell 550 million cracked eggs. NO the eggs being recalled are perfectly intact as far as the shell is concerned ... yet they are contaminated with Salmonella. How did those eggs get contaminated?

The answer is that the HEN that laid the eggs is sick with Salmonella!

Chickens can get Salmonella in many different ways. They can breath the bacteria in from dusty contaminated air, they can consume the bacteria in tainted feeds or catch it from another infected bird. Once they have Salmonella they pass the bacteria on via the egg yolk of their eggs. This is the kind of Salmonella that is infecting the eggs that are being recalled.

So WHY are sick birds allowed to continue to produce these eggs? Well FIRST you have to identify the fact that the bird IS SICK.

While it may be possible for a bird to be a carrier of the disease or to have a very mild case that goes undetected there are still signs and symptoms in the flock. To me, with my backyard flock, it would be fairly easy to identify a sick bird with Salmonella. According to my poultry disease guide...

http://search.yahoo.com/r/_ylt=A0oG7koiq…

http://search.yahoo.com/r/_ylt=A0oG7k7vp…

Eggs do not have salmonella, it is a disease cause or found in products that have not been cooked properly with fish, meat/poultry and eggs at times, as a former chef, I use to cook my base for tirimisu over a double boiler to make what is known as a Zabaglione, you mix the eggs, sugar, vanilla and I use a bit of coffee liqueur, but cold coffee or instant diluted with water is fine, you bring the water to a simmer, then whisk th mixture until foamy and thick, take it off the water, and use an electric mixer to beat it until cool or whisk by hand, I then add the ricotta, some use marscapone but it is 3 times more expensive, I buzz mine with half a brick of cream cheese and a 1/2 cup of sour cream in my food processor to make it smooth.

Put this mix in the frig to cool while you whip the cream to fold in, also get the baking dish your using ready, I dip my ladyfinger biscuits in a blend of coffee and liqueur, again this is optional, once it is chilled I fold in real or fake whipped cream and start layering, once done I cover it and chill it for 2-4 hours, when I serve it I dust it with a bit of cocoa, powdered sugar and espresso powder mixed together.

Olive Garden Tiramisu Recipe Many of the restaurant Tiramisu raters have given high marks to the Olive Garden for their dessert. Thanks to friend Peg Baldassari, who found these in the Mastercook recipe posting, Olive Garden Tiramisu aficionados can now make their own at home. No eggs are used in their recipe. Serves 6.

Ingredients

* SPONGE CAKE, 10-12", 3" tall
* STRONG BLACK COFFEE OR PREPARED INSTANT ESPRESSO, 3 ounces
* BRANDY OR RUM, 3 ounces
* MASCARPONE OR CREAM CHEESE, 1-1/2 pounds at room temperature
* SUPERFINE OR POWDERED SUGAR, 1-1/2 cups
* UNSWEETENED COCOA POWDER, enough to dust

Directions

1. Cut across the middle of the sponge cake to form two disks, about 1" to 1-1/2" thick.
2. Blend the coffee or espresso and liqueur together.
3. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much it will collapse.
4. Mix the cream cheese or mascarpone with the sugar, and beat until the sugar is completely dissolved and the cheese is light and spreadable.
5. Spread the bottom half of the cake with half of the whipped cheese, in a fairly thick layer.
6. Set the second half of the cake on the bottom half, and repeat the process.
7. Sprinkle the coffee/liqueur blend and spread with the remaining whipped cheese mixture.
8. Put the cocoa powder into a wire strainer and coat the top layer of the cheese completely with cocoa.
9. Refrigerate for at least 2 hours before cutting and serving.
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Black Bottom Tiramisu It uses melted chocolate chips to create the "black bottom" effect, and eliminates the raw eggs. You'll need a 9-inch springform pan. No information is provided on number of servings.

Ingredients

* MASCARPONE, 1 container, 17-1/2 ounces
* HEAVY CREAM, 1-1/2 cups
* POWDERED SUGAR, 3/4 cup
* ESPRESSO OR COFFEE, hot freshly brewed, 1 cup + 3 tablespoons
* COFFEE-FLAVORED LIQUEUR, 1/4 cup + 2 tablespoons
* SEMI-SWEET CHOCOLATE CHIPS, 6 ounces (or 1 cup), melted and slightly cooled
* LADYFINGERS, crisp and dry, 1-1/2 packages (7 ounces)
* COCOA POWDER, unsweetened, 1-1/2 tablespoons

Directions

1. Whip cream in a chilled bowl with chilled beaters.
2. Combine Mascarpone, powdered sugar, 3 tablespoons cool coffee and 2 tablespoons coffee liqueur in a large bowl.
3. Beat 1 to 2 minutes with an electric mixture on medium speed, until just blended. Do not overbeat.
4. Fold the whipped cream into the Mascarpone mixture.
5. Divide the mixture in half.
6. Fold the melted chocolate into one half until there are no white streaks remaining.
7. Combine remaining 1 cup of hot coffee and remaining 1/4 cup of coffee liqueur in a pie plate.
8. Select enough ladyfingers to line bottom of springform pan.
9. Quickly dip them into coffee mixture (dip quickly so they don't get wet and spongy).
10. Line inside edge of pan with ladyfingers (trim them even with top of pan, and stand rounded side up around inside edge of pan).
11. Brush inside of ladyfingers with the coffee mixture.
12. Spread chocolate mascarpone mixture over ladyfingers in bottom of pan.
13. Cover with another layer of quickly-dipped ladyfingers, setting them dipped side up.
14. Spread remaining white Mascarpone mixture over ladyfingers.
15. Set pan on a double thickness of aluminum foil, bring foil up around edges of pan to catch leaks.
16. Cover with plastic wrap and refrigerate 6 hours or overnight.
17. To serve, loosen Tiramisu by running a knife around inside of pan. Remove springform pan.
18. Sift cocoa over the top.
GH************************************…

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