Help! Tiramisu Cream Turned Grainy

SHA

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When making this cake in the past, the cream comes out smooth but this time I made it and it was grainy. I'm hoping the baking detectives on this site can solve this mystery for me. I cooked the creme Anglaise while stirring (I threw all the ingredients into a sauce pan/double boiler - 6 yolks, 1/4 cup heavy cream, 2/3 cup sugar) to 155 F (I don't remember in the past if this is the temp I went for) and strained it before adding it to the mascarpone and then folding in 3/4 cup whipped cream. Did I cook it the wrong way, wrong temperature, can it be saved ?
 
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