My cream mixture feel apart after sitting in the fridge?
Hi, I'd just like to know what I did wrong:
I made the cream mixture following the directions. I used a hand blender to whip the cream but made sure to stop early so it wouldn't curdle (it was smooth and thick but no lumps).
I put both mixtures separately into the fridge to let the egg mixture cool down. I lightly mixed the mascarpone-cream mixture twice during cooling to ensure it cooled all the way in the fridge. When I pulled it out, the mascarpone-cream mixture was liquidy. I added the egg mixture and it became even more liquidy.
I ended up adding some gelatin to the cream mixture and it's sitting in the fridge now--hopefully that'll rescue it. I've made tiramisu before using this same type of recipe and the cream never fell apart like this before. What went wrong?