In the top of a double boiler or in a heat safe bowl over a saucepan with simmering water, add egg yolks, 1 1/2 tablespoons rum, and 3/4 cup sugar. Beat until light, airy, and pale yellow, with a whisk or hand blender. About 6-8 minutes by hand. Remove from heat, whisk-in marscapone cheese, and 1 1/2 teaspoons vanilla. Step 2: Prepare the cream mixture. First, separate the eggs into yolks and whites. The egg whites aren’t needed in this recipe, so you can save them for something else. Store, covered, in the fridge for up to 2 days or in the freezer for between 2-3 months. Thaw in the refrigerator before using. At its most basic, Italian tiramisu is a classic dessert made with ladyfinger cookies dipped in espresso and along with rich layers of mascarpone cheese that have been whipped with egg yolks. Sometimes Marsala wine or a liqueur is added to the coffee to booze it up, and sometimes the tiramisu is topped with grated chocolate or cocoa powder. Sugar is hygroscopic - it loves absorbing water - and removing so much of it is causing the structure of this mixture to fail. If you're dead set on less sugar, you could try adding a little bit of cornstarch (2 or 3 grams) to try and absorb the extra moisture. Maybe the mascarpone is lower in fat, I have the same problem but have heard that it Instructions. Preheat the oven to 350℉ (177 ℃) and line a large baking sheet with parchment paper or spray with baking spray. Whisk together the cookie mix and espresso powder until combined in a large mixing bowl. Add the melted butter and large egg and mix together until combined, about 1-2 minutes. For the Guinness caramel: Add the sugar and water to a saucepan, place over low heat, and stir until the sugar has dissolved. Increase the heat to high and cook for 12–14 minutes, or until the .

my tiramisu is runny