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?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
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 our kitchen and home shop.