The first time I made this, the results were outstanding. Yum! But when I made it the second time, it was pretty curdled and the fat had separated...
... out. The difference was that I mixed second batch with hand-held mixer, and the mascarpone was not at room temp. Yikes! Where did I go wrong
Recipe question for:
Nectarine Slump
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PS Loved your lecture at SAL in Seattle!
You may have also overcreamed the butter a bit - easy to do with an electric mixer. Use slightly softened, but not soft, butter and take it only until the mix lightens in colour.