How To Fix Soft Runny Cream For Tiramisu

Joined Dec 27, 2015
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

[if !supportLists]1.       [endif]Whisk choc & espresso. Chill

[if !supportLists]2.       [endif]Whisks tgt egg yolks, sugar over a double boiler at low heat til pale & thick (10min

[if !supportLists]3.       [endif]Remove from heat, whisk in mascarpone cheese til just combined

[if !supportLists]4.       [endif]In another bowl, beat cream til soft peaks

[if !supportLists]5.       [endif]Fold whipped cream into egg mixture

[if !supportLists]6.       [endif]Brush ladysfingers w coffee

[if !supportLists]7.       [endif]Arrange at the bottom of lasagne dish

[if !supportLists]8.       [endif]Pour over cream

[if !supportLists]9.       [endif]Repeat til cream is used up

[if !supportLists]10.   [endif]Chill for 4hrs

[if !supportLists]11.   [endif]Sprinkle w cocoa powder before serving

Does anyone know how to firm it up?
Last edited by a moderator:
Joined Apr 19, 2016
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!
Top Bottom