Sorry to take a day to respond, Brian. A little tired after finishing the wedding cake I did this weekend. But I breathe a sigh of relief with you, after reading your edit-added note. Yes, it is a narrow temp window—but it really works. I found out to my dismay Saturday when, through impatience, I curdled the bc destined for my 12” tier. Started rebeating when bc was around 63F. Broke down completely—the bc, not the baker! haha Unable to recover it. Had to make a new batch.
I think the problem for me is that the bc looks like it’s getting in trouble as the temp heads up into 65-70. It’s so tempting to beat too soon. At the other end of the window, it also looks thin but won’t come together.
Another issue can be the syrup, both the temp and getting most/all if possible into the egg whites. Jeanne’s suggestions worked well for me—finding the “sweet spot” and pouring directly into the egg whites once it’s reached 248F. Yet I’ve lost lots to the measuring cup in the past, and the bc still worked.
Are you using curd in your bc? I’d be tempted to leave out the Limoncello in that case. Could it be the problem? I say that only because the curd is a tried and tested addition to Rose’s mousseline. But maybe I’m grasping at straws.
The only other advice I have for you right now is that if you have to chill the bc during piping because of the heat, give it a stir every now and then to equalize the temp changes throughout. An over-precaution perhaps, but easy enough to do if you’re checking the temp anyway. I wish you all kinds of luck. You’re a brave man to take this on for your own wedding!