Help! Can lumpy tiramisu mix be rescued?

[kickingk16]

I’m making Felicity Cloake’s recipe and have mixed the egg yolk and sugar and then mixed in the Marscapone but I think too cold so it’s gone all lumpy and looks a bit grim! (Tastes nice through). If I leave it to warm up a bit more would that work? I need to fold in the egg white next but want it to be smooth first

I don’t want to keep beating in as I think that will take air out of the egg yolks. I’ve tried squishing the Marscapone lumps against the side of the bowl but it’s making no difference. And wary of heating the mixture up as don’t want to have scrambled eggs!

I think your only option will be to keep beating it. I don't think it will be a catastrophe, I would just do it with a handheld electric mixer on relatively low. I think most of the volume will come from the egg whites and if it's not smooth you'll never get them folded in successfully.

Do you have a sieve? You could try passing through the sieve. Be careful, you look like you could be heading for tiramisoup - it's very loose. Did you whisk the egg yolks with sugar over hot water until they were foamy (I don't use the same recipe as you, so it may not ask for it).

I use https://sallysbakingaddiction.com/tiramisu/ and it always comes out well.

Mine was lumpy and I kept folding with a metal spoon until most of the lumps had gone.

that looks like a lot of work for a traditional baked Tirmisu. I think i'd start again and just use whipped cream, mascarpone and vanilla for the filling. Id make little meringues with the egg whites and use them in Eton Mess another day.

But i get that you want to follow your recipe, and like others i can only suggest beating hell out of that mixture or passing it through a colander. Good luck!

This has happened to me on a few occasions and honestly, by the time it had ‘set’ in the fridge and been topped with cocoa powder, I was none the wiser.

Yes, I don’t think any lumps will even be noticeable once the thing’s assembled. Don’t mess with it too much, you don’t want it to seize up.

Just wanted to say a belated thank you for everyone’s help on this! (sorry I thought it I’d responded on the day but it hadn't posted). I basically kept beating it in til the lumps were barely noticeable and as @canklesmctacotits and @Catinabox21 said - once it had been assembled and set you couldn’t tell. But I’ll definitely follow a simpler recipe in future @ocool - thanks for the tip!