Curdled Mascarpone When Making Tiramisini | Ask (2024)

Full question

Hi. I tried making the Tiramisini. When I used a hand mixer to blend the mascarpone and honey, the mascarpone broke into little curdled bits instead of a smooth mixture. Adding the marsala didn't help. It tasted okay but the texture was like cottage cheese and not very pleasing. Did I know mix it long enough? (I mixed it for a while after adding Marsala to no avail.) I thought the mascarpone was room temperature but maybe it was still a little too cold? How long can you safely leave it out of the fridge? Thanks for any advice you might have.

Our answer

Nigella's Tiramisini (from Nigellissima and on the Nigella website) is made with mascarpone that has been lightened with whisked egg whites. Unfortunately it sounds as if the mascarpone curdled because it was whisked too much. Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese. Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.

Also for the Tiramisini recipe the mascarpone does not need to be at room temperature, you can just leave it out of the fridge for a couple of minutes to soften slightly as it softens very quickly. If the mascarpone is warm then it is actually easier to over whisk it. If you try the recipe again then use a very low speed with your mixer and mix the mascarpone and honey until just smooth (this shouldn't take more than a minute), or you could mix them by hand with a wooden spoon.

Try This Tip


From Hettie
  • 14
  • 2

Asked and Answered

Easy Tiramisu

From Ayaat
  • 14
  • 2
Curdled Mascarpone When Making Tiramisini | Ask (2024)


Curdled Mascarpone When Making Tiramisini | Ask ›

Our answer

How to prevent tiramisu from curdling? ›

Allow the egg yolks to cool slightly

Once you have heated your egg yolks remove it from the heat. Allow it to cool to room temperature before whisking in your mascarpone cream. As mascarpone cream is sensitive to temperature, if you add it straight to the warm bowl it increases the likelihood of it curdling later on.

What if I don't have enough mascarpone for tiramisu? ›

However you could try beating together 225g (8 ounces) full fat cream cheese with 60ml (4 tablespoons/1/4 cup) double or whipping cream and 30g (1 ounce/2 tablespoons) softened unsalted butter until just blended. This will give the equivalent of around 300g (10 ounces/1 1/4 cups) mascarpone.

Why is my homemade mascarpone grainy? ›

If you accidentally over-whip the mascarpone and it turns grainy, you can rescue it by folding in a splash of cream until it smooths out again. You can use it right away or cover and refrigerate it for up to 2 days or so.

Does mascarpone split when heated? ›

As said earlier it is crumbly cheese, when boiled in water it splits further.

How to stop mascarpone curdling? ›

If the mascarpone is warm then it is actually easier to over whisk it. If you try the recipe again then use a very low speed with your mixer and mix the mascarpone and honey until just smooth (this shouldn't take more than a minute), or you could mix them by hand with a wooden spoon.

What can go wrong when making tiramisu? ›

12 Mistakes You're Making With Tiramisu
  • Using the wrong kind of biscuits. ...
  • Over-whipping the mascarpone. ...
  • Forgetting to bring your eggs up to temperature. ...
  • Waiting too long to mix the sugar and the eggs. ...
  • Not correctly whipping your heavy cream. ...
  • Using instant coffee instead of something stronger.
Nov 15, 2022

Why is my tiramisu not creamy? ›

The right biscuits

The choice is yours, even though connoisseurs of this dessert will always tell you to choose savoiardi. In fact, the result is completely different if you use these biscuits, which are tall and spongy and absorb less coffee. As a result, the consistency will be less creamy and slightly more compact.

Does mascarpone have to be room temperature for tiramisu? ›

Room temperature mascarpone has a tendency to curdled, so be sure to take it straight out of the refrigerator right before you use it. Espresso: I prefer to buy Delallo instant espresso powder and mix it with warm water to get 2 cups of espresso.

What makes tiramisu grainy? ›

Be careful not to over-beat or else the mascarpone will separate and become grainy. With the mixer still on medium speed, gradually add the cream in a thin, slow stream until it's all incorporated.

How do you know if mascarpone is still good? ›

Texture: Fresh mascarpone is known for its creamy and smooth consistency. If the texture appears lumpy, grainy, or separated, it may indicate spoilage. Any deviation from its typically soft and spreadable state should raise concern. Odor: Mascarpone should possess a mild, slightly sweet smell.

How to thicken up mascarpone? ›

when it comes to how to thicken mascarpone frosting (or any frosting for that matter), the best way to do so is to add cornstarch to the powdered sugar before whisking the ingredients together. This process is called stabilizing frosting.

How do you fix a curdled cheesecake? ›

You can solve and fix a split cheesecake mixture by making the mixture smooth again – the best way I have found is to add the mixture to a pan on a really low heat, and stir constantly and have it on the heat as little as possible and stir until it is smooth. This process will bring the mixture back from being split.

Can you eat curdled cream cheese? ›

While curdled cream cheese is safe to eat, it may have a sour taste and a grainy texture. If you are using curdled cream cheese in a recipe, it may not perform as well as fresh cream cheese. For example, it may not blend as smoothly or provide the same creaminess.

Why is my mascarpone icing runny? ›

If you do over mix and the mascarpone becomes grainy, add heavy cream a tablespoon at a time and mix on low until the mascarpone becomes smoother. Why is my mascarpone frosting runny? This is most likely from overmixing the mascarpone or heavy cream. Make sure to stop mixing once medium-stiff peaks form.

Why is my tiramisu splitting? ›

Over-whipping the mascarpone

When your mascarpone is over-whipped, the site finds it will start to resemble the texture of cottage cheese, and once the mascarpone starts to split, it is difficult to recover. But, you can take preemptive action to halt the splitting process.

How to stop tiramisu from going soggy? ›

Tips For Making The Best Tiramisu

Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.

Does tiramisu firm up in the fridge? ›

The first few times I made homemade tiramisu I thought this too! But don't freak out, once it has some time to sit in the fridge then the filling will firm up. Just make sure that when you are cooking the egg yolks and sugar together you have a nice thick mixture.

Is it better to leave tiramisu overnight? ›

For the best results, tiramisu needs at least 6 hours in the fridge before serving.

Top Articles
Latest Posts
Article information

Author: Carlyn Walter

Last Updated:

Views: 6144

Rating: 5 / 5 (50 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Carlyn Walter

Birthday: 1996-01-03

Address: Suite 452 40815 Denyse Extensions, Sengermouth, OR 42374

Phone: +8501809515404

Job: Manufacturing Technician

Hobby: Table tennis, Archery, Vacation, Metal detecting, Yo-yoing, Crocheting, Creative writing

Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.