All the tiramisu cakes at Whole Foods, in restaurants, in bakery shops, etc. have this cream filling that is soo rich and creamy. YET it does not RUN and gloop over the sides.
Is there any way to fix this?
I've kept the marscapone filling in the fridge for an hour, trying to firm it up.
Then I put it on the tiramisu and put the tiramisu in the fridge for the necessary 4-6 hours for chilling.
But when I take the tiramisu out and start slicing, the filling keeps running.
It doesn't make sense.
Does anyone know how to make tiramisu filling that is firmset, and yet still creamy?
Help~~
