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Robert Wemischner
Mascarpone cream
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Preparation info
Yield: Approximately 14 ounces ,
12
servings, each weighing approximately 1 generous ounce
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
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Recipes
Contents
Ingredients
Oz
Grams
Name of ingredient
4
120
Americas
United States
Dessert
Vegetarian
Gluten-free
Method
In the bowl of an electric mixer outfitted with the whisk attachment, whip the cream with the sugar to soft peaks.
In a medium-sized bowl, whip the mascarpone briefly to soften and then gently fold the whipped cream into the mascarpone.
Reserve the mixture in the refrigerator until ready to plate the dessert.