I am making tiramisu for a friend's outdoor wedding in early August. I was wondering if anyone has used meringue powder in place of egg whites in a tiramisu filling, as well as pastry cream instead of whipping cream. My hope is that by switching these two ingredients the mascarpone filling will be a bit more stable in the assumed heat. Any suggestions/thoughts?
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.