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stiff peaks

Does anyone know how to beat the egg whites to stiff peaks
and
beat heavy cream to stiff peaks?

I've made Tiramisu multiple times, and it's always delicious. But sometimes I find the cream too runny.

Thanks in advance

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Comments

vonstrassburg
Oct. 17th, 2008 11:52 am (UTC)
In addition to what's been said about grease and electric mixers and stuff, make sure that the eggs are at room temperature. You should buy free range eggs that have not been washed (if you can get them) and never refrigerate them.