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Properly stiffened egg whites vs curse of the tiramisoup
RPGeek
Registered User regular
Registered User regular
I need help with stiffening egg whites. I've tried a number of tiramisu recipes and the one that is, by far, the best basically has the egg whites keep the cake from falling apart--alternatives rely on whipped cream which just doesn't fit. The problem is, of course, that the damn thing does fall apart, almost every time. Once, when my flatmate took care of the egg whites, it did work, but being the idiot I am, I forgot to ask what he did before we both moved away. What I remember of his technique is just keeping it cold whilst whipping--this has not done the trick for me.
I whip the stuff pretty hard, and by the end the whites stick to the walls of the bowl like they say it ought to, I can even make little sort of towers in it, but it's just not enough. I'm also fairly thorough with not getting any of the yolks mixed in.
So, what does it take? What am I missing? Any clues would be much appreciated.
For the record, the recipe I use goes like this:
-Ladyfingers briefly dipped in coffee (made with bialetti) (+ marsala) makes half of the cake.
-The cream is made from mascarpone mixed into 5 egg yolks + 100g sugar (+ marsala), whereto I then carefully mix in the stiffened egg whites from 3 eggs with a fork.
Put the two in alternating layers (preferably in a rectangular, deep form like a casserole), starting and ending with the cream, put in fridge, and don't forget to sprinkle cocoa powder on top before serving (or you can do that immediately, it doesn't matter all that)
I whip the stuff pretty hard, and by the end the whites stick to the walls of the bowl like they say it ought to, I can even make little sort of towers in it, but it's just not enough. I'm also fairly thorough with not getting any of the yolks mixed in.
So, what does it take? What am I missing? Any clues would be much appreciated.
For the record, the recipe I use goes like this:
-Ladyfingers briefly dipped in coffee (made with bialetti) (+ marsala) makes half of the cake.
-The cream is made from mascarpone mixed into 5 egg yolks + 100g sugar (+ marsala), whereto I then carefully mix in the stiffened egg whites from 3 eggs with a fork.
Put the two in alternating layers (preferably in a rectangular, deep form like a casserole), starting and ending with the cream, put in fridge, and don't forget to sprinkle cocoa powder on top before serving (or you can do that immediately, it doesn't matter all that)
RPGeek on
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PS when you say "Whipping them hard" or whatever, I get a bad view. You want to do it at a firm, consistent rate. And you can tell the stiffness by lifting the whisk out and seeing the "peaks" of the whites. You can probably GIS stiff egg white peaks to get an idea of what they look like.