Hello Chefs, I suddenly experienced that my Tiramisu creme gets bubbly. Lot's of air inside. My recipe is to heat the egg yolk with sugar up to 65 degrees. Then I beat them with a mixer until the creme is smooth. I than beat the egg whites with sugar until it is stiff. Fold everything up with my homemade mascarpone. The taste is great but after one day in the fridge iot looks very bubbly and you can see the air bubbles inside. How can I avoid this ? is it maybe a chemical reaction inside the cream ? Thanks in advance for your advice.