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?
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)