About this recipe:Mascarpone cream is used in a lot of traditional Italian desserts, such as tiramisu or it's served beside a slice of panettone at Christmas time. Try it in trifle or with a slice of sponge cake - it's divine!
5 eggs, separated
7 tablespoons caster sugar
1 tablespoon brandy
500g mascarpone cheese
150ml double cream, whipped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Ready in:15min
Place egg yolks and sugar in a bowl; beat with an electric mixer until frothy and pale. Add brandy and mascarpone; continue to beat until mixture becomes firm, about 5 minutes.
Place egg whites in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat the egg whites until stiff peaks form.
Gently fold egg white and whipped cream into mascarpone mixture with a spatula or wooden spoon.
Your cream is ready! Serve to accompany an Italian panettone or pandoro or to prepare your tiramisù.