Ok, this is embarrassing, but I'm having trouble with a tiramisu recipe. I've done it fine for 2 months at my new job, but the last 2 times I made it, it broke. The former pastry chef said she had this problem in the heat of the summer (no AC in the kitchen, door open).
So, as per the restaurant's recipe, I whip the yolks, sugar, and marsala over a double boiler bringing it to double in volume, ribbon stage. As per recipe, I add the mascarpone cheese and bring back to double boiler to melt and make smooth. Then I add the whipped heavy cream (this is where it starts to break) then I fold in the meringue (really starts to break). I've done this several times w/o breaking, but now it's a mess. I'm guessing the cheese mixture is too hot for the cream. I brought it back by warming it up and whipping, but it was way to liquid, lost all it's air.
The other pastry chef says to put the cheese mixture in the cooler for a little while before folding in the cream. This sounds reasonable to me. What do you guys think? It's been a long time since I broke anything.