So I was paid $50 to make a large tiramisu for my cousin’s baby shower. It is tomorrow afternoon.
I used more than $50 in ingredients and don’t really have the funds to just go get more stuff to make one.
RECIPE: recipe is pretty rough— I used 90g sugar, egg whites from 8 eggs and egg yolks from 8 eggs. Vanilla bean paste. 4 containers of marscapone. 4 boxes of lady fingers dipped in 120ml espresso. I beat the egg whites and sugar separately then beat the yolks and marscapone together and combined…
I’ve made this same exact recipe before and it was fine. This time the egg whites didn’t make super stiff peaks no matter what I did.
I just assembled it even though the cream was liquidy.
My question isn’t really about technique, I know I should’ve gotten stiffer peaks even though I beat the whites for 8 minutes.
Im wondering if the lady fingers will expand at all soaking up the cream and creating a more stiff dessert ? Right now the entire thing is liquidy and sloshy. I even used extra lady fingers to try and give it more structure.
Pls help.
[link] [comments]
from AskCulinary https://ift.tt/TAwYZPM
Comments
Post a Comment