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When I make Tiramisu why does the mascapone sometimes turns liquid the minute I mix it with the yolks and sugar? It doesn't happen all the time which is very confusing. What am I doing wrong ? Please help, thank you Delphine
Posted by email@example.com. Answered on 31st Aug 2013 at 12.00
Tiramisu filling is often a mixture of mascarpone, egg yolks and sugar, lightened with whipped egg whites that are folded in at the end. We are not sure which recipe you are using for Tiramisu but we would suspect that sometimes the eggs and sugar aren't whisked enough before being added to the mascarpone.
Recipes do vary bit we would prefer to whisk the egg yolks with the sugar until very thoroughly combined. The mixture should have increased in volume, be pale in colour and have a slightly mousse-like texture. Also when you lift the whisk the mixture falls like a ribbon from the beaters and leaves a trail on the surface of the mixture for a few seconds. We would also suggest using caster/superfine sugar as this dissolves easily and will help the eggs to whisk to a mousse more easily. Once you have reached this stage then do not let the mixture stand but immediately fold or beat it into the mascarpone mixture.
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