TIRAMISU
1. Thaw & Serve. It takes about 6 hours for the Large tiramisu to fully thaw at room temperature (approx. 4 hours for the Medium). We recommend thawing in the refrigerator, especially if you plan on re-freezing a portion of it. Thawing the Large tiramisu in the refrigerator takes about 10 hours (approx. 7 hours for the Medium), or overnight to be safe.
2. The sides of the box fold down flat and can folded backup as needed. This makes it convenient for cutting. While frozen you can easily fold the box sides down, but if the tiramisu is thawed you should run a (hot/warm) knife around the inside edge so that it doesn't stick to the walls of the box.
3. A hot or warm knife makes cutting the tiramisu easier.
4. There is a cake board underneath the tiramisu for easy serving. You can fold the box sides down flat and then pull the tiramisu on it cake board out and place on a cake stand (it's not recommended to leave the sides of the tiramisu exposed to air so only do this just prior to serving).
5. Tiramisu shouldn’t be thawed to room temperature and then re-frozen. However, you can thaw in the refrigerator, take as much as you like and re-freeze the remainder. We’ve tested this time and again and find that the taste quality isn’t affected until the 3rd time of thawing/re-freezing.
6. Tiramisu doesn’t like exposure to air! Another reason to eat it as fast as possible. Keep your tiramisu covered when thawing in the refrigerator or when kept frozen in the freezer.
7. Tiramisu doesn’t like extended exposure to heat or even room temperature. Keep it refrigerated or frozen whenever possible.
BAKLAVA
1. Baklava stays fresh for 7 days at room temperature.
2. Remember the days in transit during shipping are a part of the 7 days.
3. Don’t refrigerate or freeze baked baklava.
4. The box side fold down and can be folded back again as needed. This makes it easier to pull the baklava tray out.
