Well, the point of folding the custard-mascarpone mixture into the whipped cream at the end is to have minimal mixing leading to maximum lightness. You can't separate what you have already mixed so your main option is to mix in the mascarpone late and accept that fact that it won't be as fluffy as if the recipe had been executed correctly.
Of course, another option is to redo the recipe and keep the mascarpone for the second batch.
I don't know who you intend on serving this to. A fancy restaurant would no doubt start over and save the botched tiramisu for staff.
If you choose to forge ahead, I suggest you take a small portion of the already blended mix (maybe a quarter) and add a quarter of the mascarpone to see if you find the end result of the test run acceptable for your diners.
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Of course, another option is to redo the recipe and keep the mascarpone for the second batch.
I don't know who you intend on serving this to. A fancy restaurant would no doubt start over and save the botched tiramisu for staff.
If you choose to forge ahead, I suggest you take a small portion of the already blended mix (maybe a quarter) and add a quarter of the mascarpone to see if you find the end result of the test run acceptable for your diners.
Good luck.