tiramisu

When making my tiramisu, after mixing the marsala, rum, vanilla & marscapone with the whipped cream, the two separate giving it a grainey texture. Why? What should I do to prevent/fix it?

Mascarpone is very delicate and will break if manipulated too much. I let it come to room temperature first and then beat it as little as possible. I would carefully fold it in rather than mix it.

[m brown]

My method with mascarpone is one of take no prisoners!

1. take the containers of mascarpone out of the cooler and put on top of the oven to soften. or you could put them in a container and fill with very hot water.

2. whip cream and chill

3. whip yolks, sugar and alcohol as a swiss meringue. hand whip over boiling water until very hot and very light then put it on the mixer.

4. whip whites and sugar, cream of tartar as swiss style (same as yolks, over boiling water). whip on mixer util thick and cool.

5. open the containers of cheese and gently blend the liquid cheese from around the sides of the container with the still cold cheese from the center.

6. fold the very soft, slightly warm (from being on top of the oven) marscapone into the cooled thick yolks, then fold in the whites and last the whipped cream.

QUICKLY,GINGERLY AND GENTLY!

I have found this to be a wonderful, very light method that does not take too much time. shelf life of my tira mi su is 5 days.
good luck.

confession: I have added the mascarpone to the yolks on the mixer while whipping with the whip attachment. no problem.