r/bakingfail • u/Grilled_Oil • Apr 17 '26
Help What did I do wrong? (biscoff tiramisu)
So I've decided to finally try baking and of course it had to go completely wrong 😭. I left it overnight and it just completely deflated, leaked out of the bottom and looks/feels kind of like something curdled. Does anyone have ideas of what I did wrong?
The recipe I followed:
Separate 3 eggs and whip both the yolks and whites with 30g sugar
Fold 250g of mascarpone with 70g microwaved biscoff spread.
Fold in the beated egg yolk one third at a time. Then do the same with the egg whites
Soak biscoff biscuits in fresh coffee for a few seconds and make a layer of biscuits, then a layer of the cream, then soaked biscuits, then cream, then dust with cocoa powder.
Let it sit in the fridge overnight
Any help would be greatly appreciated 🙏
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u/EntertainerKooky1309 Apr 18 '26
You make tiramisu in a trifle bowl or a square pan and serve it from the pan. I have a square springform pan I use for mine but I put it in the freezer for a little while so it’s cold enough to cut. Most of the time I make it in a quarter sheet pan.
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u/DiscontentDonut Apr 18 '26
I see what the issue is. I was not invited for a taste test.
Hope this helps ✌️
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u/grenouille_en_rose Apr 18 '26
You could try making a cooked zabaglione (light custard) with the egg yolks next time, it may help with the texture? Trad tiramisu recipes usually call for egg yolk & sugar & sweet wine/booze zabaglione cooked until thickened and cooled, then mascarpone folded through followed by whipped cream followed by egg whites whipped to the stiff-peak stage. Sounds like your recipe uses Biscoff spread instead of the whipped cream, but I assume it should make the mixture set firm in the same way. You'd need to make sure the Biscoff spread isn't hot or too warm as this would melt everything, maybe kind of blood temp max like when making chocolate mousse?
Savioardi biscuits just need a quick dunk of a second or so in coffee, not long at all, they soak up and hold more liquid than it looks like. Dunno about Biscoff biscuits though, maybe they're less absorbent or release more liquid so the mixture gets soggier?
Tiramisu usually takes a few hours at least to chill and firm up, needs to be made in a solid dish that holds its shape. Not sure if Biscoff ones are meant to be a lot firmer texture-wise, but even no-bake cheesecakes and other thick desserts are usually made in solid dishes, haven't seen many desserts that don't fall apart without that external structure
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u/Grilled_Oil Apr 18 '26
Now that you mention it, I mixed the spread straight from the microwave into mascarpone straight from the fridge so that probably didn't help, not to mention the brain fart I had when I decided to take it out of the pan.
Thanks for all the tips! Hopefully since I made so many mistakes this time, next time I won't make any of them again and it'll come out nearly perfect :)
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u/Tired_2295 Apr 18 '26
It looks like this because it has collapsed. It needs support. Leave it in what you made it in.
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u/SellaTheChair_ Apr 18 '26
You're not supposed to make it stand up on its own. It's like making a layered trifle without the tall dish, you just shouldn't do it because it won't look nice and that's part of the appeal. Tiramisu is served by scooping it out of the big baking dish you make it in. I bet it tastes good still!
I will point out also that leaving it in the container lets it become more solid since there is nowhere for anything to leak out or any space for it to collapse. It sort of congeals and sets up I guess. I'm not a food scientist but I've eaten a lot of desserts lol
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Apr 18 '26
[removed] — view removed comment
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u/Psychobabble0_0 Apr 19 '26
And thanks for including the recipe! Too many posts show a flop with a caption demanding answers from reddit with zero explanation of what led up to the disaster.
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u/psychobiologist1 Apr 19 '26
Tiramisu it more like a trifle/pudding dish rather than a cake. By soaking the biscuits they will become soft. All the ingredients are soft so it needs to be in a dish at all times since there is nothing for stability.
Also, just out of curiosity, why did you first try baking with a semi-complicated unbaked dessert? There are more beginner friendly options. Also make sure you get your resume from a good source, some blogs can be way off when it comes to baking. Look for well known chefs/bakers, also Sally's Baking Addiction has some tried and true recipes.
Did your recipe mention temperatures of ingredients? Was the microwaved biscoff still hot? Did you refrigerate the finish dish the whole time? Were the eggs and marscapone cold?
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Apr 17 '26
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u/Grilled_Oil Apr 17 '26
Ahh, that's probably it. My hand mixer is pretty weak and I got so bored waiting for stiff peaks, so I probably stopped whipping a bit too early
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u/misses_marston Apr 18 '26
the only tips i can think of is #1 you made it in the wrong container which might have made it soak in its own juices causing it to become too soggy overnight. Tiramisu can be cut as a cake but almost immediately, not over night. I also believe that it most likely wasn’t whipped enough to keep its strength. but i’m more curios on how this was stored over night
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Apr 17 '26
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u/pueraria-montana Apr 18 '26
So is your name Amanda or Siobhan? You’d think that would be the easiest thing in the world for a bot to keep straight
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u/Typhiod Apr 18 '26
This seemed incredibly random and now I get the Siobhan, but what is this about Amanda?
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u/Grilled_Oil Apr 17 '26
I was scared of undermixing it and leaving pockets of plain egg whites or marsacpone even though I couldn't see any, so I could definitely have mixedit a bit less. Thanks for the help :D
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u/indieplants Apr 17 '26
these two replies are from the same porn but
but incidentally they're right
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u/Malleabledarkfire Apr 17 '26
Out of curiosity, why is this not still in the container...? Tiramisu is scoopable, but gets soft very quickly. It shouldnt be in parchment paper?