We are doing Thanksgiving with my husband's over the top New Jersey Italian family. I have been tasked with desserts, which I am thrilled about. Because out-of-town family will be around, we are doing standard Thanksgiving fare, but the day after, we are driving a little over an hour to my brother-in-law's house to do a secondary glutton-fest, Italian-style this time.
I wanted to make tiramisu, but 2 styles. The standard one is easy enough, Cooks Illustrated has a solid recipe. I was thinking of doing a lemon-cranberry for the second one. I have some homemade limoncello that I figured would go well with a cranberry syrup for the lady finger dipping liquid, and mix lemon curd into the mascarpone mixture. Maybe a second layer with a strained cranberry puree?
I've heard of making-ahead and freezing, which will probably be the easiest option for me, as tuesday, relatives are coming for dinner, wednesday, I will be making 3 pies, thursday, I'll be gorging myself on turkey and wine, and Friday will be helping my MIL make pasta for lasagna.
Does it suffer from freezing? Can I freeze in a springform pan and then just remove from freezer the day of serving? Is there a better way to execute the flavor pairing? Would orange be a better pairing for the cranberry than lemon?