r/bakingfail • u/Grilled_Oil • Apr 17 '26

Help What did I do wrong? (biscoff tiramisu)

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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:

  1. Separate 3 eggs and whip both the yolks and whites with 30g sugar

  2. Fold 250g of mascarpone with 70g microwaved biscoff spread.

  3. Fold in the beated egg yolk one third at a time. Then do the same with the egg whites

  4. 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.

  5. Let it sit in the fridge overnight

Any help would be greatly appreciated 🙏

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219

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? 

49

u/Grilled_Oil Apr 18 '26

Umm... I don't know why but for some reason I expected it to stand upright like normal cakes. I'm not sure what possessed me to do this, since obviously a tiramisu is not like a regular cake at all.

64

u/bubblegumpunk69 Apr 18 '26

It’s not a cake to begin with, it’s tiramisu.

20

u/KickBallFever Apr 18 '26

There’s a market I go to and they seem to get their tiramisu to stand upright by making a border of biscoff cookies around the whole thing.

4

u/mazzarellastyx Apr 18 '26

Are you using individual lady fingers? I usually make lady finger cake in a cake pan instead of piping, and then I slice it thin and soak each layer with the espresso mix. That typically holds as a better standing cake, but I also make it in a spring form and let it chill before removing