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Karen Can Cook is asking: (1 answer)
Can anyone tell me why when I make Tiramisu, the mascarpone/egg mixture starts out nice and creamy but sometimes once it gets cold in the fridge - it becomes grainy - almost like the fat in the cheese forms pinhead size little balls?

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Last updated: Jun. 14, 2013 10:01 am
Posted: Jun. 14, 2013 9:42 am
Answered by: westcoastmom
Jun. 14, 2013 9:54 am
were the ingredients all at room temp?
Jun. 14, 2013 9:55 am
when you mixed them before hand, I mean.
Jun. 14, 2013 10:01 am
Or, perhaps you overbeat the cheese? The eggs and sugar should be beaten, but the mascarpone should be folded in.
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