PSA: the tiramisu with my home-made mascarpone was totally bizarre. The mascarpone was extremely solid when I took it out of the fridge. When I beat it into the egg yolks it went completely runny, and just tasted of lemon, so I thought it was going to be terrible. But...
I compiled it anyway (little mini ones) and they completely firmed up again in the fridge, and taste...decent. The mascarpone is just a bit grainy. On reflection, I suspect this is because I used previously frozen cream.
I considered putting it through the cream machine after heating it and before adding the lemon, to make sure the fat and why was properly, er, back together. But I decided that the heating and lemon processes would override that.
I suspect I was wrong. When I've eaten this batch I will try again but a) add some milk so it has more of a normal fat content for cream, and b) put it through the cream machine before adding the lemon, and c) use less lemon.
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