Tiramisu cream turned out to be liquid: reasons and how to fix it? What else can go wrong when preparing tiramis: how to avoid mistakes?

Many housewives and professional confectioners often wonder: “Why does thyramis become liquid?” This may be due to the wrong way to whip proteins or the wrong choice of ingredients for the recipe.

Read on our website another article on the topic: "The recipe for the cookies of savoyardi for tiramisu."

Let's figure it out why does Tiramisu do not want to thicken and what can be done with it. Read further.

Content

What ingredients are needed for tiramisu?

Tiramisu is a dessert from Italy, which is prepared in the form of a cake or cake. The main components:

Chicken eggs
The cheese is masquearpone
Savoyardi cookies
Coffee
Sach. Pesok

As in many other desserts, in order to enhance the taste, you can make rum or cognac. The name of this delicacy, very famous throughout the world, literally means "ascend me."

Is it possible to use cream-chiz in thyramisa?

For a cream base for thyramis, any cream cheese can be used. If it is too dense, it can first be mixed with a small amount of cream. A great option would be Ricotta cheese. Cheaper options for making a house are Greek yogurt or Matsoni diluted with sour cream. But in this case, the taste will be sour.

It is important to note that using a cream cream-chiz It will make the basis more viscous and make its taste less pronounced.

Why is the cream for thyramisa it turns out liquid: causes and how to fix it?

Tiramisu is a very delicate and delicious dessert. But, if the cream does not work to it, then the treat itself will be tasteless. So, why is the cream for thyramisa it turns out liquid? Below we will describe the reasons and how to fix it. Read more:

Errors in cooking technique

Italian tiramisu is prepared from cream cheese of mascarpone, espresso coffee, chicken eggs, sugar and cookies of savoyardi, sprinkled with a cocoa powder. A little cream, cognac or amaretto liqueur is added to Tiramisu. Preparation begins with whipping proteins. It is important to carefully separate the proteins so that they do not get a drop of yolk. Add a pinch of salt to proteins and beat quickly. If a drop of yolks falls into the proteins, then the mass will not be inhibited and will be liquid.

ADVICE: In order for the proteins to whip well, the dishes intended for this process, cool well in the refrigerator.

Incorrect selection of components of dessert

If Tiramisu turned out to be liquid, then the ingredients were poor -quality or used in incorrect proportions. Use natural cheese of mascarpone, not the one that contains vegetable fats. Do you use cheese containing vegetable fats? Then a surprise can wait for you - the cream will be liquid.

Vegetable oil and other ingredients

Tiramisu with vegetable fat will definitely be liquid. In addition, you will need the latest eggs - at least six pieces for every 500 grams of cheese. So the cream will turn out airy and tasty. If the eggs are more than a week in terms of shelf life, then they will have a protein like water and a cream with such an ingredient will turn out to be wrong.

Espresso coffee must be ground, brew and let him stand before cooking so that it cools down. If cognac or liquor is used, but not more than 30-50 grams, otherwise you can ruin the dessert.

The cheese is masquearpone

If when mixing the cream base is not whipped, but gathers in lumps, this means that it was divided into fat and serum. This can happen during poor storage, for example, at a very high temperature. In this case, unfortunately, the cream is not suitable for use. Store the cheese only in the refrigerator.

What else can go wrong when preparing tiramis: how to avoid mistakes?

When preparing tiramis, there can be different “surprises”, as this is a complex dessert, when cooking which you need to strictly observe the technology. What else can go wrong when preparing Tiramis? Here's how to avoid mistakes:

Savoyardi's sticks turned into a gruel. The reasons for this are as follows:

Coffee was not chilled enough before cooking. It should be slightly warm, not hot.
You saturated cookies too well. There is no need to soak it in coffee liquid for a long time. You need to remove the sticks immediately after diving.
A very liquid cream base, and moisture was absorbed into the biscuit. In this case, the solution to the problem is the same as described above.

The dessert turned out to be dry. There are two reasons for this:

Savoyardi is not saturated enough. The biscuit should not be soaked for a long time, but you need to impregnate well, otherwise Tiramisu will be tasteless. Therefore, it is possible to learn how to prepare the perfect dessert, it will have to be cooked many times.
The dessert did not infuse. It is advisable to cool it for several hours so that the cream base is slightly absorbed into biscuit sticks. Let it stand in the refrigerator for at least a couple of hours.

If cocoa is absorbed, then this is the norm. But it is not recommended to sprinkle the treat with too much cocoa powder in the hope that it will be longer from above. In addition, the saturated taste and aroma of cocoa will cross the delicate taste of dessert.