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