Help..Tiramisu..5 star recipe

[SHERRY]

I made this for my husbands birthday yesterday. I know it had great reviews, and the flavor was excellent....but, the texture turned my husband away. He loves Tiramisu and I make it for him on his birthday every year. Anyway, the cream cheese, whipping cream, and egg layer was very runny.

What did I do? I whipped the eggs in a double boiler until soft peak stage. Maybe I needed whip them longer. Maybe I was not supposed to whip them over boiling water. I don't know.... Anyway We would like the recipe if we could fix that runny layer. Thanks

[Tiger]

was it the tiramisu receipe in the dec. issue? I heard that one was runny too! I was so excited about trying it, now I'm not so sure.

[laden]

I've made the recipe out of the 5-Star (it's also in the Complete CL too) several times. But I've not had the problem with it being runny.

I did have this problem on meringue pie though. I think it has to do with not beating the egg whites until they are stiff enough.

Anyone else got an idea?

[Luiza]

I actually haven't tried any of these tiramisu recipes, so I don't know what could be the problem. But, strangely enough, every time I ate tiramisu in an italian household, it was absolutely delicious but runny. The best I've had was served in a huge glass to eat with a spoon! So go figure. I doubt CL was trying to be that "authentic" though.

Luiza

[SHERRY]

Thanks for the thoughts everyone. It boggles my cooking mind. Anyone else out there made this recipe. Yes, it is also the one in the complete cooking light cookbook.

Anyone who has made it, how long did you cook the egg mixture on the double boiler.