Separated mascarpone whipped cream
I was making tiramisu and this is my 2nd time following the same recipe without having any issues the first time. My previously unopened mascarpone (after sitting at room temp for 1 hr), came out of the container already kind of curdled (smelled fine) and could not be whisked into a smooth texture. But I managed to get rid of the lumps after microwaving it for a few seconds, following the tips I found on food52. The mixture was still smooth after I added the cooked egg yolk mixture. I whisked my heavy cream in a separate bowl into medium peaks and folded it into my mascarpone mixture. It curdled up immediately. Not knowing what else to do, I just tried the microwave trick on it again, and it came out completely separated into something that looks like Greek yogurt and something like melted butter (as pictured). I am going to start fresh with a new box of mascarpone, but I’m just curious what went wrong this time. Especially, was my mascarpone somehow low quality out of the box? It even says “creamy” on the packaging so it was quite a surprise to see it come out of the box curdled. Thanks!