Hoooooboy it came out well. Basically, the mistake I made before was that I was whipping the whites into the mascarpone instead of actually folding them in.
Now that I understand what I'm doing with it I've been going a little bit...
excellent.
what is the function of the egg whites? do they fluff/hold up the mascarpone?
and...how do i know the mascarpone is breaking?
what i'm asking above all is...what is the object of beating the mascarpone? should it...
Hello. I keep trying to whip up tiramisu, and all seems to be going well. Egg whites whipped up to peaks? check. yolks and sugar whipped until pale ribbons? check. mascarpone folded in and whipped until fluffy? check.
but then...
how's everybody doing? just thought i'd drop in and say hi, blather on about how i'm an amateur, etc.
i'm at a point where i'm seriously looking at entering the restaurant industry as a career, so i thought i'd snoop around and get...
