I made first excusion into making Tiramisu last night. I followed the directions to a T and yet it turned out soupy. It tastes okay but the sight appeal is severely lacking. What can I do to recover this? I was pondering cooking it until it sets. I thought perhaps the combination of the raw eggs and the mascarpone together might tighten up if I cooked it bit like a cheescake. What are your thoughts...and if so....how long? Temp suggestions? Many thanks and Bon Appetit'