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Tiramisu

post #1 of 5
Thread Starter 

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!!

 

James King

post #2 of 5
Quote:
Originally Posted by kingofjames View Post
 

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!!

 

James King

KINGOFJAMES:

   Good afternoon. Sorry to learn of your baking disappointment James. first I will answer your second question. Many bakers have related to me in the past using "CREAM CHEESE" as a subst.

Actually James, Mascarpone  cheese is very similar to cream cheese but without the "TARTARIC ACID"  Try it with cream cheese as a substitution. If you do not think it is to your liking then make your own "MARSCARPONE CHEESE"  I used to make my own about 10/12, years ago.

 

Well James, I hope I have helped you today. Good luck & have a HAPPY NEW YEAR as well.

 

  Z~BESTUS.

post #3 of 5
You can try mixing the mascarpone with whipped cream to lighten it up.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #4 of 5
Quote:
Originally Posted by kingofjames View Post

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!!

James King

James,

Did you whip the mascarpone cheese? I usually whip my egg yolks and sugar until they are just starting to ribbon, then I add my mascarpone in and whip it until it is softened and doubled. You should be able to spread it this way.

Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

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Jason Sandeman

http://jasonsandeman.com

Developing Systems So You Can Cook

Reply
post #5 of 5
I fold 1 lb mascapone into 1 1/2 cups cream, whipped with sugar and vanilla
If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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If you make a pizza you can eat for a day.  If you make two pizzas you can eat for a day.
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