Tiramisu mixture not firm
I have tried to make Tiramisu chocolate mousse from this video many times. The chocolate mixture turns out great. With the egg yolks I add grape juice instead of wine and soft cheese instead of marcarponi - which seems to turn out great as well.
What I fail to make is the whipped creme. I use Dano sterilized creme that is modified with vegetable oil (so it says on the can), fat 23%, made from skimmed cows milk and it says the milk fat is replaced by veg fat. I put the bowl and the whisk in the refrigerator, as well as the creme, but when I whisk it, it becomes more watery than fluffy.
So today I got Fostered Clark's Powder Whip Wonder Whip Topping; that turned out nice and frothy, but when I combined it with the chocolate-egg mixture, it did not turn out to be the way it looks in the video. I had to put it into the refrigerator so the mixture became a little more firm; I could barely hold a shape in the martini glasses.
What am I doing wrong?
Best Answer
If you are insistent upon substituting something for the cream, you are probably going to need to experiment with adding some soy lecithin (to make sure that the substitute fats don't separate), maybe some cold-soluble gelatin too for added stabilization (regular gelatin that has been bloomed and added when the mixture is hot might also work), and possibly a few other gelling or thickening agents.
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The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).Why is my tiramisu not firm?
Why is my tiramisu not setting? There can be a few reasons for this. The lady fingers may have absorbed to much liquid. They only need a brief dip and roll over in the coffee liquor liquid, if you leave them in for to long they will go soggy and collapse.What do you do if your tiramisu is runny?
If you haven't assembled the dish yet, pour any excess liquid off and refrigerate the cream to firm it. Add a bit of unflavored gelatin softened in warm water. To fix a watery finished dessert, blot it with paper towels and keep it well chilled. Serve immediately because it's probably not going to improve as it sits.How can I thicken my mascarpone?
Mascarpone is a bit fussy in that it doesn't hold well when warmed or it's over beaten. And when that happens, no amount of refrigerating it will thicken it again, so keep it slightly chilled and don't over beat it.How to Make Tiramisu | Gennaro Contaldo | Italian Special
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Answer 2
Look into Agar Agar flakes/powder. I think it would address the issues you are having.
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