Mascarpone Cream

Combine 750 grams (1.5 pounds) Mascarpone, 7 egg yolks and 6 TBL sugar using a wooden spoon. Beat until ingredients are incorporated smoothly. Refrigerate 8 to 24 hours and serve. It will be somewhat thick and is delicious served over a slice of Pandoro, pound cake or alone as a pudding. This supposedly serves 7 people but I would say it easily serves 10 or more.

For a smaller batch, estimate 100g cheese, 1 egg yolk and 1 TBL sugar per serving.

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