Tiramisu slightly on the runnier side

The recipe I use for tiramisù is based on the one provided by Academia Barilla. For the amount of eggs you are using, 8 oz of mascarpone is likely not enough. Although the recipe as written calls for 500g by weight of mascarpone, I typically use 550g (~19.5 oz) and just look for the cream to reach a good thickness. This recipe uses 150g (~5 oz.) of superfine sugar, 4 egg yolks, and 2 egg whites. As others have mentioned, you should beat the egg whites to soft peaks, and some recipes say to add 1/8 tsp. of cream of tartar and salt to the egg whites as it prevents the foam from being collapsed by the heavier cream.



Probably the most harrowing part of making tiramisù for me is soaking the savoiardi. They need to be totally soaked but not so much that they fall apart when you layer them in (if you aren't doing single-serve in glasses). I usually count to 3 while rolling each one across a pyrex pan filled with 1 cup of espresso powder dissolved in hot water that was allowed to cool, then letting any excess liquid drain off before laying in the pan. Some recipes call for an exact number of savoiardi to use, but it depends on the size of your pan because you will want at least 2 complete layers of them. The cookies will try to absorb any extra espresso and other moisture in your cream before becoming saturated, so I let mine sit for at least 4-5 hours before serving.

I think you're absolutely right and the primary problem was not whipping the egg whites to soft peaks (heading toward stiff rather than being too loose). Nothing else was going to thicken the final mixture. Most likely a portion of the sugar was to be whipped with the whites. That would make it less likely to overwhip and more stable to fold into the yolk/mascarpone mixture. The egg yolk mixture might have been more stable if cooked, but not a big deal in the short term, especially compared to the whites issue. Keep having fun trying new things!

I think the best thing to do the first time you make something is follow one recipe. After that, you can play around and make it your own.

I've looked at a few recipes and I've not seen egg whites as an ingredient. Egg yolks, yes. Egg whites, no. And there's cream that is whipped into soft peaks and folded into the egg/mascarpone mixture.

I've made tiramisu with the egg yolks cooked (it's a basic zabaglione) and raw. I kind of prefer the raw version but that's just me. I don't think it's the reason your tiramisu was runny. I think it's because you used egg whites and no cream. You didn't whip up the whites to soft peaks, though I think that would not have made a difference in the long run since whipped egg whites aren't that stable.

Just my thoughts based on what you describe. BTW, what recipe did you use?

Cooking the egg yolks makes a big difference. Here is the recipe I believe I used to use. Also, many worry about eating raw egg yolks, so be careful who you serve that to. If it's just for family and they are okay with raw eggs, then no worries.

http://www.epicurious.com/recipes/food/views/tiramisu-351138

sorry for double post...