Chill tiramisu to firm it up (at least 4 hours, ideally overnight)
Refrigerate tiramisu for several hours so the mascarpone cream firms and the dessert sets before serving.
If the cream looks runny during assembly, don’t panic—chilling helps it firm. The video recommends at least 4 hours, preferably overnight, before cutting and serving.
The short version
- Runny-looking cream can firm up after chilling.
- Minimum ~4 hours; overnight is better for slicing.
What you need
- refrigerator
What goes wrong
Serving immediately after assembly
Chill for at least 4 hours (overnight preferred) before cutting.
Why it works
Cold temperature firms the fat in mascarpone and helps the layered dessert set for cleaner slices.
Put it to use
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