This is not what I wanted. When I set the full-sheet entremet tiramisu for the party, I'd planned on piping the remaining mascarpone mousse on top with a St. Honore tip to give give it texture and sprinkle the cocoa powder over it to create depth (I can see it clearly in my head). Cut into rectangular bars, with a coffee fluid gel and cocoa nib tuiles, it would be really pretty for the lunch party. But, when I went in to work, the mousse that I'd left in the cooler for piping wasn't set. It wasn't liquid either, rather, it moved slowly from the center of the container to the side when tilted. This meant that the set frame in the freezer would just ooze out into a gooey mess when thawed. That's when the panic set in. I needed 38 desserts in 3 hours and I had to start from scratch. Luckily I had some sponge cake in the freezer, but I needed to make a mascarpone cream from scratch. My mascarpone mousse recipe would have taken too long...
