To make the Mascarpone filling: Whisk egg yolks and sugar over boiling water until the sugar is mostly dissolved. Beat mascarpone cheese and 3 Tbs run until creamy. Add egg yolk mixture to mascarpone cheese and beat until thick and smooth. In a separate bowl, beat heavy cream and vanilla until stiff peaks form. Nigella's Tiramisini (from Nigellissima and on the Nigella website) is made with mascarpone that has been lightened with whisked egg whites. Unfortunately it sounds as if the mascarpone curdled because it was whisked too much. Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese. Thirdly, you need to check the oven’s temperature. This is because, in some cases, the oven’s thermometer or thermostat stops working and shows an incorrect temperature. When pecan pie is baked at an incorrect temperature that’s too low, it will result in a runny consistency. If the oven’s thermometer is inaccurate, you’ll need to get Instructions. Whip the ricotta, either with a hand mixer, or a stand mixer. Whip until the ricotta reaches a heavy cream-like consistency. About 2 minutes. Sift the powdered sugar into the ricotta, and using a spatula, fold into the ricotta. Add cinnamon, cloves and nutmeg to the ricotta mixture and fold in. Whip the whites until they're firm; not grainy, not runny, but firm. You know you beat them enough when they don't fall from off the whisker. Also, don't overdo the sugar here. If you want, dissolve some gelatin in a tiny bit of hot water, let it cool and add it to the whites before whisking. Yes, it's cheating, but I did this over and over and Beat together the sugar, eggs and vanilla extract until light and fluffy, about 3-4 minutes. In another bowl, mix together the flour, baking powder, and cocoa powder. Fold into the egg mixture. Pour into the prepared form and bake for 15 minutes. Remove the cake from the tin and let cool completely on a wire rack. Mix mascarpone, marsala, coffee, and vanilla extract in a bowl to make Gordon Ramsay’s tiramisu. In another bowl, whisk cream with sugar. Then, combine the two. After that, soak the sponge fingers in the coffee. Then, take a container and layer the sponge fingers and mascarpone mixture in it. Freeze it for 20 minutes. 3. Add a small amount of meringue powder to quickly thicken the frosting. Add 1 tablespoon (7 grams) of meringue powder to the frosting per 8 oz (226 grams) of cream cheese. Mix the meringue powder into the frosting until it is evenly dispersed. Ap1GT3.