I made tiramisu with the following ingredients:
1/4 cup sugar
8 oz mascarpone
ladyfingers, the wrong kind bc this was my first try, gotta get the italian crispy kind next time
I did a generic tiramisu:
whip egg yolks and sugar until turn pale (didnt use a double boiler? maybe this was the problem? doubt it though)
mix in mascarpone until homogeneous, did not over mix at all.
whip egg white, but didnt get soft peaks before i stopped, it was just foamy, I do think this was the main problem,
fold egg whites into the custard ish mixture.
everything else is irrelevant to my issue. i ate it right after i made it, so the espresso hadn't affected the viscosity yet.