What should I do if the egg yolks are cooked when making tiramisu?

You can only do it again.

1. Be sure to use water-free and oil-free 2. There should not be a trace of egg yolk mixed in the egg white liquid, otherwise the egg white will not be whipped. 3. It is easier to separate the yolk and protein from iced eggs, while it is easier to whip eggs at room temperature. . So you can separate the eggs immediately after taking them out of the refrigerator. 4. When the protein temperature returns to room temperature of about 17-22 degrees, the volume of the protein liquid will be optimal.

Tiramisu is one of my favorite desserts. I have seen many versions of the recipe before. This one should be an improved version of the original Italian recipe. Because the original method uses raw eggs, here I use hot syrup to scald the egg yolks, and then heat them over water for nearly 10 minutes to completely sterilize and disinfect them. Make your own mascarpone cheese using cream and lemon juice. Because there is no agar-agar, this is a tiramisu that tastes like ice cream after being refrigerated, and goes great with coffee.