How To Fix Soft Runny Cream For Tiramisu

Discussion in 'Pastries & Baking' started by sarahconstw, Mar 10, 2016.

  1. sarahconstw

    sarahconstw

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    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: Mar 11, 2016
  2. stltryng

    stltryng

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    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!
     
  3. Iceman

    Iceman

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