Food Safety Focus (228th Issue, July 2025) – Article 3

Safe Preparation and Handling of Tiramisu

Tiramisu is a popular chilled dessert that is often made with ladyfinger biscuits, mascarpone cheese, cream, eggs, cocoa powder, sugar, salt, coffee and wine, etc. Since tiramisu requires no baking and some recipes call for the use of raw eggs, local cases of Salmonella food poisoning linked to the consumption of tiramisu are reported from time to time.

Purchase ingredients from reputable suppliers. Ensure that ingredients are in good condition and within the use-by dates during purchasing or receiving. Do not use raw eggs in tiramisu, as raw eggs may carry Salmonella. Use pasteurised egg products only instead. Store pasteurised egg products properly and use them soon once opened. Do not top up batches of pasteurised egg preparations or blend them with any raw eggs. Maintain good personal and environmental hygiene to prevent cross-contamination, since extensive manual handling is required during preparation. Cover the finished dessert and store it at 4˚C or below to prevent spoilage. Visit the Centre for Food Safety's website for the Trade Guidelines on Safe Production of Sweet Food for details.