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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

indywind
Oct. 17th, 2008 06:56 pm (UTC)
Just to be different
I thought tiramisu was made with mascarpone cheese, not whipped cream and/or egg whites. (Unless ladyfingers call for egg whites?)

Oh, the full-moon, blood-of-virgins advice is right on.
ripresa
Oct. 17th, 2008 10:21 pm (UTC)
Re: Just to be different
it's made with all three in my delicious recipe :)
dnivie
Oct. 21st, 2008 10:10 am (UTC)
Re: Just to be different
Where'd you find the virgins ?