Runny Tiramisu | Ask (2024)

Full question

Last time I made Tiramisu I have found that while mixing sugar and the mascarpone cheese, the mix turns liquid.When i continue with the rest of the recipe, it takes more than 1 day for it to mildly set. Please help, haven't made tiramisu in a year and would like to make it soon.

Our answer

Usually tiramisu cream is a mixture of mascarpone cheese, eggs and sugar. generally you would beat the egg yolks with sugar until they are thick and moussey and then mix this into the mascarpone. This should not cause the mascarpone to be runny as mascapone has a very low water content. If you have used a low fat variation of mascarpine then this will have a higher water content and could be the cause of the problem. 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).

We would suggest trying Nigella's Tiramisini recipe (from Nigellissima and on the Nigella website), but be sure to use full-fat mascarpone. The mascarpone has only 2 tablespoons honey and 2 tablespoons Marsala added to it and then whisked egg whites are folded in. Only mix the mascarpone until the honey and Marsala are just incorporated and whisk the egg whites to soft peaks so that they are not watery. If you still find the mixture runny then it will chill and set more quickly as it is divided into individual portions. And as it is served in individual glasses you do not need to spoon the tiramisu out of a large dish.

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Runny Tiramisu | Ask (2024)


Runny Tiramisu | Ask ›

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 so runny? ›

Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny. Once they are soaked, line them up in the oven pan with the sugared side facing upward.

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.

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.

Can I add cornstarch to thicken tiramisu? ›

Cornstarch: This helps thicken the cream custard. If you are gluten-free, use arrowroot starch or tapioca flour instead. Vanilla Extract: Just a dash goes a long way flavor-wise. Mascarpone: Classic tiramisu recipes always call for mascarpone, which is soft, sweeter, and light Italian cheese.

How to fix runny mascarpone frosting? ›

Why is my mascarpone icing runny? 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.

Can you freeze runny tiramisu? ›

The answer is yes!

How to tell if tiramisu has gone bad? ›

Changes in texture: While a decadent and ready-to-eat Tiramisu has a creamy, smooth texture. If it becomes grainy, curdled or separated, it's a sign that it has gone bad. Visible mould: Mould growth is a definite sign of spoilage. If you see any mould on the surface or inside, discard the dessert.

What not to do when making tiramisu? ›

Roberto Lestani, who for the occasion revealed to us the 3 mistakes not to make to prepare a stunning tiramisu!
  1. 1: excessively whipping the mascarpone! ...
  2. 2: once together, don't immediately mix the yolks and sugar! ...
  3. 3: Neglect stratification!
Jun 16, 2020

How long does it take for tiramisu to set? ›

Push in and break up any ladyfingers as necessary to create an even layer. Spoon half of the filling mixture across the ladyfingers, smoothing with a spatula. Repeat with a second layer of ladyfingers and remaining mascarpone cream. Cover and chill for at least 8 hours but preferably overnight.

Is the bottom of tiramisu supposed to be soggy? ›

The perfect tiramisu is a balance between soft elements and fluffy elements, but be careful. The base must be wet but the biscuits must not crush for too much coffee; place the cold coffee in a small bowl and pass the ladyfingers for 2 seconds, the right time for them to get wet without getting too soaked and crushed.

Is tiramisu better the longer it sits? ›

Homemade tiramisu lasts for up to 3 days in the fridge.

As it sits, it gets better and better. You can freeze tiramisu for up to 3 months, although the texture and flavor will be slightly different as it thaws. Thaw it overnight in the fridge.

Is it better to leave tiramisu overnight? ›

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

Why is my tiramisu too watery? ›

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).

Will runny tiramisu set in the fridge? ›

Spread half of the cream on top of the ladyfingers. Continue with the second layer of coffee dipped ladyfingers. Close it up with the remaining cream. Put the Tiramisu in the fridge until it cools and the cream hardens back, about 4 – 5 hours, or even better overnight.

Does tiramisu firm up? ›

Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften.

Why is the bottom of tiramisu wet? ›

The cookies that make up the “cake” layers of a tiramisu are called Savoiardi, or lady fingers. These cookies are incredibly absorbent because they are made from a sponge cake-like batter. That's why when you dip them in coffee if you dip them for too long they will make your cake very soggy. Sponge cake absorbs.

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 smooth? ›

The answer is that much like over-whipped cream, your mascarpone might has seperated. Mascarpone is made mostly out of cream, and even with more fat, so it can easily seperated, easier than cream even.

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