Dear Obby (and other g|a foodies),
I decided to be ambitious and make my tiramisu. But, since I don't like coffee, and the thought of eating raw eggs is kinda gross, I used a variation recipe:
The whole thing sounded quite yummy, but I somehow screwed it up. The ricotta mixture wasn't smooth at all! In fact, it was kinda on the chunky/grainy side. So... my question is, what did I do wrong?? Or is this recipe just plain bad?
I did try to experiment a bit by adding raspberries, but the ricotta was textured funny before I layered the fruit.
maybe I was a bit ambitious, but the recipe sounded to easy! Any guidance would be much appreciated!
TIA