https://www.belgioioso.com/recipes/mascarpone-tiramisu/
Ok on my first attempt I messed up by using an electric mixer for the mascarpone creme. And I did not do the overhead test on the whites so they may have been to runny. It turned into soup.
But on the second attempt I was as careful as humanely possible when mixing the mascarpone into the yolk and folding the egg whites into it. It was still wayy too runny. 3 eggs just seems like too much liquid.
Now I tried a similar recipe with only one egg for 6oz of mascarpone and it turned out perfectly. Is it the belgioso recipe's fault or did I mess up anything else?
by Elektrostatikk
4 Comments
Know that the original recipe of Tiramisù only use egg yolks. Many home made recipe use whole eggs in Italy too but I find that using only egg yolks for the mascarpone cream helps a lot
Might’ve messed up 3 times
I use this recipe and it usually comes out perfect: [https://ricetta.it/tiramisu](https://ricetta.it/tiramisu)
Although once it did come out very liquidy, which I put down to the eggs I used being old since that was the only variable that had changed, since I usually use fresher ones.
Your recipe also adds extra liquid to the crema (espresso + cognac) which of course won’t help either.
I wouldnt put coffe and cognac in the mascarpone. Follow the recipe but cognac and coffee just for the ladyfingers instead.
Sometimes the egg whites dont get stiffened in the bottom of the bowl, so just skim the stiff part and fold it in, and if you have liquid egg whites in the bottom give it an extra whisk.
If you want to add something in the mascarpone add just a little lemon juice instead.