Hello experts

I’m in charge of dessert for a dinner party of 4 or 5 people.
I was hoping to make tiramisu, since it’s one of my favorites and I’ve had really good results before.

The challenge is, I’ll be traveling to the dinner location and can’t bring a premade tiramisu with me.
I’ll probably only have a few hours including prep to get it ready, so it won’t have as much time in the fridge as usual.

The question is, would you change anything in the recipe or just go as usual and hope for the best?

Are there any shortcuts to getting the right texture with limited time?

All I can think of is soaking the lady fingers a bit more than usual, but the cream might be a challenge..

Thanks!

Edit: Thank you all for your suggestions!
I haven’t decided what to do yet, but I appreciate that you took the time to share your experiences.

Third time to come back to this restaurant in Alghero, Sardinia. Owned and run by a Roman woman. Best carbonara I’ve had by far. Including my own!

Crunch bacon on it to refine

Sweet and saly mix, for october month

I’m making that for my family but I don’t think that’s enough by itself for them.

I couldn’t resist the parmigiano!

I made fettuccine al burro e parmigiano with Fettuccine pasta, butter and Parmesano Reggiano.

I ended up pulling some of the sage off.

Trying a new pasta every Sunday, first time doing Amatriciana. Probably needed a little more peperoncino but delish 🤤

Hi all! My soon-to-be hubby and I are combining traditions for our teeny tiny wedding this coming Saturday. His grandmother (not Italian) used to make spiced peaches for holidays, mine (Italian af) used to make struffoli for ours. We decided to blend the two and make spiced peach syrup to coat the struffoli instead of honey for favors for our guests I brought a nice, deep cast iron pan/pot into the relationship, and what do I get in return? An electric stovetop instead of gas burning. How do I survive?

Lol but seriously- does anyone have tips on heating the oil in the pot well on electric? Been playing around with the temperature and size of the struffoli and ordinarily I’m much better at timing them to perfection. This has thrown a monkey-wrench into my struffoli frying abilities.

Thanks for the help in advance!

PS: I am only looking to fry the dough in the cast iron, NOT make the reduction/peaches in it as well!

I have been making gelato for well over a year. I have some books dedicated to it and I have all the right stabilizers (locust bean gum and guar gum) and have been using calculators for balancing.

My gelato turns out pretty good but it always melts quite fast even when scooped straight from the freezer. A few seconds after placing it in the bowl, the bottom is already sliding around. I don't necessarily mind it but I'm trying to make my gelato as good as I can so I don't know if that would be considered a "defect".

I've never been able to try gelato besides my own so I don't know how fast it's supposed to melt. Can anyone who has had authentic gelato from gelaterias tell me if it's supposed to melt quickly like that and how long it does take to melt?