I realise it's a cheek...

[snad]

...after so long off line, but does anyone have any suggestions for how to get my egg whites really stiff? My tiramisu keeps sliding - and I want a really firm one.

Cornflour was suggested, but it didn't seem to make any difference.

??????

Comments

[beaupepys]

Spend ages over it, and make sure there's no transparent runny stuff left at the bottom.

Does that sound obscene, or am I just having a rough afternoon?

[juudes]

Make sure the eggs are fairly fresh.

I found this link which gives loads of tips. The eggs should be at room temperature apparently. It also says "If it is humid or raining outside, sometimes you won't get the proper volume no matter what you do". You also know about making sure there's no yolk or grease in the mixture. Another tip: add 1/8 teaspoon cream of tartar per egg white unless you are using a copper mixing bowl (anything acidic will work but cream of tartar is the optimum pH, apparently). Read the website - it's great!

How are you, except for your floppy peaks? I was planning to ring you this week, but it hasn't happened yet...

[zarbi]

Its a lot of hard work. Cornflour will wreck it, I think.