I'm planning to do a Buche de Noel, and want to do as much as possible ahead, as I'll be driving 900 miles for Christmas. I know i can do the meringue mushrooms on the 22nd [i'm driving on the 23rd], and they'll be fine in a sealed plastic container. The use for all those yolks: I'll also be making a few cakes [apple, lemon pound, and pumpkin], so I'm thinking that zabaglione would be a perfect way to go.
If I make the zabaglione on the 22nd as well, and transport it in a cooler, will it still be OK [safe, texture, taste] on the 25th?]
I know some of you very smart people have some wisdom on this. Thanks!