Ivoire Mascarpone Ganache with Strawberry

Ivoire Mascarpone Whipped Ganache

1. In a medium size pot, bring 225 g of the cream and invert sugar to a boil.
2. Add melted white chocolate to create an emulsion, mixing well.
3. Add then, the 250 g cold cream and mascarpone, mixing with a hand blender.
4. Put Ganache into the refrigerator for 6 hours to allow it