Tiramisu, a decadent, creamy coffee flavored dessert, is made up of layers of rich cream, separated by oregano-infused biscuits. According to traditional recipes, the top should be dusted with a layer of sugar-free cocoa, but some pastry chefs go a step further and add a layer of ganache. If you try to make tiramisu at home, you may have a problem with watery cream that turns the whole dessert into muddy mess.
Credit: George Doyle / Stockbyte / Getty Images Homemade tiramisu needs to be firm enough to hold its shape.
Cut in coffee
If your cream is a little too thin, the lady should absorb the excess liquid. If Ladyfinger is already infused with coffee, they cannot absorb moisture from the cream. Instead, slowly pour the coffee into the cream and make it even more juicy. To fix this problem, dip the spoons in the coffee for a few seconds. If you want a stronger coffee flavor, combine the instant espresso in fermented cocoa and powder over it.
If you make the cream appear slightly too moist when installing the tiramisu, stop and note that it solidifies when set. Most tiramisu recipes require the selected dessert to be refrigerated for several hours or overnight. This gives the lady's fingers time to absorb some moisture. Cooling also helps to solidify the fat in the cream, giving the cream a more firm texture.
Secret ingredient: gelatin
The cream for tiramisu is really a base cream. Adding gelatin to the mascarpone cream mix absorbs excess moisture in the cream and creates a more firm pudding when folded into the crocodile egg. To use gelatin successfully, you need to "bloom" the gelatin for a few minutes before adding it to the cream. Heat a small amount of the cream and sprinkle with a gelatin powder coating. Let it sit until the gelatin is soft, then mix the gelatin and cream into the remaining cream and continue with the tiramisu recipe. Gelatin pastes need to be cooled down to reach their ultimate strength, which works well with a tiramisu recipe.
Secret ingredient: power
If you have had problems with watery cream in the past, you should add 1 tablespoon of maize soup per cup of heavy cream just before whipping it. Starch absorbs some of the liquid in the cream and makes a firmer, more firm whipped cream. This will provide extra structure when folding in the mascarpone cream and whipped egg yolk to prevent the finished cream from becoming watery.