Mascarpone cream is a must for the holidays, everyone always likes it!
Ingredients
- 500 g mascarpone
- 100 granulated sugar
- 4 eggs ( medium )
- 1 teaspoon grand Marnier
Instructions
- Separate the yolks from the whites.
- Whip the yolks with the sugar and the liqueur until you obtain a well-whipped mixture, tripled in volume.
- Soften the mascarpone with a spatula (eliminating the whey) and add several times to the egg mixture, continuing to whisk with the whisk.Be careful not to break the mixture.
- Whip the egg whites aside and add them in several stages to the cream.Be careful, this step is important.
- Incorporate the egg whites little by little and in several stages with the spatula from bottom to top without dismantling the mixture.
- Reach the desired consistency and stop when appropriate, even if there are more egg whites left over.This depends on how well you have whipped the eggs.
- When the mascarpone cream is firm but creamy and well whipped, it is ready.
