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Muscat-Mascarpone Cream
Preparation info
- Serves
8–10
- Difficulty
Easy
Appears in
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 you’ve 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.