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How To Fix Soft Runny Cream For Tiramisu

post #1 of 3
Thread Starter 

Hi everyone! I'm thinking of making a tiramisu - my grandma's favourite dessert for her birthday on sunday :) 

I've previously made one but the cream came out rather too soft unfortunately. Even after chilling it for a day!! 

 

I used this recipe (I think it came from FN) 

 

6 egg yolks

¾ cup sugar

1 ¼ cup mascarpone cheese

¾ cup whipping cream

2 pcks ladysfingers

1 tbsp cocoa

28.3g choc, melted

1 cup cold espresso

1.       Whisk choc & espresso. Chill

2.       Whisks tgt egg yolks, sugar over a double boiler at low heat til pale & thick (10min

3.       Remove from heat, whisk in mascarpone cheese til just combined

4.       In another bowl, beat cream til soft peaks

5.       Fold whipped cream into egg mixture

6.       Brush ladysfingers w coffee

7.       Arrange at the bottom of lasagne dish

8.       Pour over cream

9.       Repeat til cream is used up

10.   Chill for 4hrs

11.   Sprinkle w cocoa powder before serving

 

Does anyone know how to firm it up?

post #2 of 3

I would reduce the whipping cream quantity by 1/4 of a cup.  Are you cooling your egg mixture prior to use?  You could also try whipping a little( 1 tablespoon) arrowroot powder into the whipping cream before incorporating.  Good Luck!

post #3 of 3
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