Any advice out there for a lumpy mascarpone mixture? In step 2 (before incorporating with the egg mixture), I whipped the cream to soft peaks then added the mascarpone as written, but it wouldn't smooth out :( I added a little more cream, which helped some, but the texture is still really weird. The mascarpone was room temp and I was using a Kitchen Aid + whisk attachment.

My parents are eating it and insisting it's good, but we all know that's a lie. Please advise!