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Help saving a tiramisu

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pavelka's picture
pavelka

Help saving a tiramisu

So, fully aware of my mistakes - I followed a recipe from a bel gioso mascarpone label, and the result is way too liquidy.  Added 8 oz mascarpone, 3 eggs (didn't properly separate the yolks, I know), 1/2 oz of espresso, and 1/3 cup sugar.  That was waaaay too runny, so I actually added 8 more oz of mascarpone, which didn't really help much.  Currently the plan is to refridgerate it all night to see if it thickens, but I'm not hopeful.  

How can I thicken it up?  Corn starch?  Tapioca starch?  Simmer in a pan on low heat to reduce?  I figure that since I'm going for "creamy", any kind of baking or heating is the wrong way to go.  

Again, the current jar of food-matter is :
16 oz mascarpone cheese
1/2 oz espresso
1/3 cup sugar
3 eggs

Any thoughts in the next 24 hrs would save my butt!  Thanks for reading.
 

Mini Oven's picture
Mini Oven

is to beat the heck out of it until it thickens.  If beating air into it doesn't work, try beating in a bowl set over the steam from boiling water slowly heating up the eggs to thicken.  Not to cook but to thicken.   Protect your hands from steam.

I think the problem is the expresso, should have been dribbled on the lady fingers instead of in the cream.   You could use dry lady fingers hoping they will pull the expresso out of the cream and thicken as the whole thing chills.  

lazybaker's picture
lazybaker

If the mixture hasn't thickened up, you can make tiramisu parfait. Find some nice glasses and layer the dry lady fingers, cocoa powder, and mascarpone custard.

mimifix's picture
mimifix

Ladyfingers will help soak up extra moisture. Try using an extra package when you layer the dessert. Then give this dessert another name (such as Tiramisu Pudding) so expectations change. And I suggest using a different recipe if you want to make this again; find one that cooks the egg yolks and has the Ladyfingers dipped in espresso. Good luck!

mwilson's picture
mwilson

The traditional way to make Tiramisu is to separate the eggs. Beat the yolks with sugar and add to the softened mascarpone. Whip up the egg whites until very stiff but not dry and fold this in.

It's the aerated egg whites that give it body. I know this doesn't help your current situation but it's something to remember for next time. good luck.

PastryPaul's picture
PastryPaul

Just an add-on.... make sure to whip the heck out of the yolk/sugar mixture until it is nearly white. Also, it will be easier to fold everything together if you whip the whites until they are about the same consistency as the yolk/sugar/mascarpone mix. Easy does it on the folding, you want to combine, not knock down.

You may also want to consider using espresso powder (like instant espresso, not like ground up) instead of the, presumably liquid coffee.

Cheers

GermanFoodie's picture
GermanFoodie

I make tiramisu w/o raw eggs, much healthier. Mine is pudding based, so this may work.

500 ml milk
20 g vanilla flavor
35 g starch
1 egg
100 g sugar

Sift the starch into the sugar, stir, add the egg, vanilla and about 100 ml of milk. Mix until smooth. Heat the milk on stovetop, then slowly add the starch mix. Stir frequently and keep heating up until it thickens and becomes bubbly.

Immediately remove from heat, pass through a strainer and let cool to room temperature. Stir while it cools. Pass through a strainer once again, then fold in w/ whatever you have and leave in the fridge for at least 2 hours.

Let me know if that works - I have a recipe for chocolate mousse that pretty much works like that and it is TO DIE FOR.

GermanFoodie's picture
GermanFoodie

If your mix is already too runny, even ladyfingers etc. won't fix it. I've been there. :)

pavelka's picture
pavelka

Right, so it didn't settle in at all overnight.  I'm trying the steaming thing now, though I may give up and try adding some starch.  I'll let you guys know how it goes.

 

pavelka's picture
pavelka

I called a few local bakeries, one of which advised me to stir with a fork for ten minutes or so to try to harden the white in the mix.   The result was that the cheese seems to have separated, leaving me with quite a clumpy bowl of expensive ingredients.  It's in the fridge again now, which seems to be consolidating it, but I have a feeling I'm going to need to simmer it to return it to a remotely even texture.

lazybaker's picture
lazybaker

Start over again and save yourself time and grief. LOL :) How expensive are the ingredients? 

I wouldn't try to cook the mixture with cornstarch. I'm afraid there might be some scorching, and then you have to clean up the saucepan. You can save the runny mixture to make cheesecake. There are recipes for mascarpone cheesecake. Here's one recipe: http://bakingbites.com/2006/09/cooking-school-extra-creamy-cheesecake/

Hope you manage to save the mixture. I wonder how it will turn out. Good luck.

linder's picture
linder

Make a genoise or a white or yellow cake.  Split the layers in half and ice in between the layers with the tiramisu mixture. Put some of the mixture on top of the cake, dust lightly with cocoa powder and call it good.

Linda 

Doughboy20's picture
Doughboy20

Well this is kind of late, but next time you might try another way.  It's never watery, sets well but still light.  Skip the whole idea of seprating the eggs. 

What  I do is make a Zabaglione (Itlaian custard)  Basicly just egg yolks, sugar and a little Marsala whpped over a double boiler for about 4 minutes until thick, then let it cool.  I fold that into a whipped Mascarpone and heavy cream.    Its cooked, so it's safe for everyone, it stays put when it sets but still tasts light, creamy and fluffy. 

The custard acts as the thickener instead of the raw eggs or grainy texture of cornstarch.  The whipped cream replaces the lightness of the egg whites, plus it tastes better.  The Mascarpone being whipped helps hold the shape as well.