I tried making Tiramisu, with Marscapone Cheese, following a recipe I found somewhere online.
The cheese was very difficult to spread and mangled the lady fingers.
I overcame that, by letting it sit out for a bit, and it softened.
We were not going to have it until the next day. I put it in the Fridge.
When I served, nobody liked it, primarily, because the cheese was too thick.
How would l go about lightening up the Marscapone, or is there some other cheese I should use for Tiramisu?
Thank you everyone!!