Advertisement
Muscat-Mascarpone Cream
- Serves
8β10
- Difficulty
Easy
Published 1998
I made this expressly to go with the rhubarb and cornmeal cake, but it is a useful way of giving a little chic spin to any basic cake. It would also be wonderful with Christmas pudding or mince pies.
Ingredients
2 100 ml 250 g
Method
Whisk the egg whites until stiff but not dry and put aside for a moment. Beat the yolks with the muscat and, when smoothly combined, beat in the mascarpone and icing sugar. Whisk well and then, when youβve got a voluptuous, thickening cream in front of you, fold in the egg whites. You can keep this in the fridge, covered, for a day before using it.
Get online access via ckbk
Access this title via ckbk for one-off payment of the eBook price
ckbk includes hundreds of the world's best cookbooks
150,000+ recipes, with thousands more added each month
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Already a member?
This Γ la carte title is available to ckbk members for a one-off payment of
ββ
Part of
Advertisement
Advertisement
No reviews for this recipe