I have always made this tiramisu for the restaurant I work at and every single time it has set but all of a sudden it is not setting. i have tried whipping the cream more and whites more but nothing. I have noticed the mascarpone is a lot thiner then usual could this be the problem? (these are the ingredients: mascarpone yolks whites and heavy cream)
Tiramisu not setting
sorry yes sugar. I first whip sugar and yolk fold that in mascarpone then whip white and sugar fold that in mascarpone then whip cream and sugar and again fold that into the mascarpone. but lately once i fold the yolk the mascarpone gets really thin and that didnt use to happen it use to stay a nice creamy but thick consistency.
Try taking a torch to bottom of bowl to melt down sugar faster ...like a pâté au bombe.
There's really no reason why it isn't working now unless mascarpone manufacturer added more water to their recipe. I've caught a few companies skimping to stretch their dollar (worked in R&D for $20M co and back to pastries now. ) I called manufacturers and guess what? I was right! Their recipe changed
Otherwise, go back to old standard:
5 sheets of gelatin per total kilo weight
yes im sure .. I was thinking of adding gelatin but would that change the texture a lot? .. Im thinking maybe the cheese gets partly frozen in the delivery truck causing it to thin out when I use it because we have gotten chunky mascarpone that was frozen before. Of course if it look like that I dont use it but thats one possibility. you might be onto something with the water theory though. I'ma check out the brand we use right now. Thank you!
If you have not changed anything, then the brands have changed something.
Like eclair, I have noticed a lot of quality slippage lately.
If no one complains it will continue (do they think we are stupid and won't notice?), so I have been complaining and switching brands.
I realize that the bottom line is important, but I also realize that if my dish starts looking and tasting bad no one will come back for more.