Sift your flour. In the bowl of your stand mixer, add 6 eggs and beat on high speed wit the whisk attachment for 1 min. With the mixer on, add the sugar in a steady stream and continue to beat on the highest speed for 8 min. The egg mixture should be thick, pale yellow and tripled in volume.
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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.
In a large bowl using an electric mixer with whisk attachment, whip together egg yolks and sugar until thick and pale. This takes about 5 minutes. Then add coconut cream, vanilla extract, and 1 tablespoon of espresso to the mixture. Whip together until just smooth, and be careful not to over-whip.
Fold in the whipped cream to create the cheese mixture. Soak lady fingers in espresso for a couple seconds, rotating to coat all sides. Place lady fingers side by side on bottom of a 8x8-in. pan. Put half the cheese mixture on lady fingers in pan.
Refrigerate for at least 2 hours or until thickened. STEP 2. For mascarpone cream, whisk the cheese until creamy, then gently incorporate the lemon posset, and whisk until smooth. STEP 3. For the lemon syrup, heat water, sugar and lemon rind, then add limoncello, remove from the heat and cool down.
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