Cooks' Question

When making tiramisu, the mixture split and curdled when I added the mascarpone. Where did I go wrong?

Response

Ensure that your eggs are at room temperature and not straight from the fridge. Separate the eggs and whisk the yolks with the sugar before adding to the mascarpone very slowly – a little at a time as if you were making a cake by the creaming method. This should prevent the mixture from splitting.

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