So it's my first time attempting my mom's tiramisu recipe.
It's been a love hate this past week as I've been trying to make a larger version of it for my her birthday coming up. However, it's been a huge flop. The recipe is for a freestanding tiramisu cake which uses gelatin, but I've been having a hard time finding the exact timing to incorporate the gelatin without it clumping on me and not firming at all.
I'm about 3 tubs of marscapone into this, with only success doing them in really small batches.
I've listed the information below, please let me know if this doesn't follow posting guidelines, I will revise!
INGREDIENTS:
9pc Yolk
100g Sugar (bowl 1)
450g Whipping Cream (33%)
100g Sugar (bowl 2)
450g Mascarpone Cheese
12g Gelatin
TLDR; I'm making a tiramisu for the first time with vague instructions as a surprise birthday cake for my mom, I screwed up. Is there anything I can do with my failure and how do I add gelatin properly?
Questions: - how do I salvage a soupy tiramisu? Is it even salvagable? - when is the best timing to add gelatin to the tiramisu cream for setting in a cake? - Should I use leaf gelatin over powdered?
Edited for grammer
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