Literally A Last Minute Tirimisu Crisis!!!

Decorating By yamber82 Updated 27 Jun 2009 , 5:56pm by yamber82

yamber82 Posted 27 Jun 2009 , 2:33pm
post #1 of 3

i am making a tirimisu cake for this afternoon and i had put the mascarpone in the freezer a few weeks ago. i took it out and got ready to use it just now and the texture was all weird. it was crumbly kinda. i am not sure if that means it is bad or what. i think it tasted fine but i'm not sure. the cake had to sit in the fridge for liek 5 hours so i need to get it done asap and don't really have time to go all the way to town and buy some more!

2 replies
all4cake Posted 27 Jun 2009 , 2:44pm
post #2 of 3

"Ricotta cheese cannot be frozen very successfully. Mascarpone can be frozen, Lambert says, but it may separate or shatter when defrosted. It can be re-emulsified, though, by whipping it vigorously with a wire whisk while it is still very cold."

excerpt from http://www.ochef.com/86.htm

hope that helps

yamber82 Posted 27 Jun 2009 , 5:56pm
post #3 of 3

oh wow, thanks icon_smile.gif

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