Wedding Tiramisu in August
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?
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An alternative might be to make a tiramisu-inspired dessert - i.e. take the components of marscapone, coffee, marsala, cream, sponge and make a cake of some sort?