Mascarpone, Rum and Lime Cream

Preparation info
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By Nigella Lawson

Published 1998

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  • 3 eggs, separated
  • 6 tablespoons (90 g) caster sugar


Whisk the egg yolks and sugar together till light and moussily creamy. In another bowl, stir the mascarpone together with the rum and juice of 1 lime. Stir the egg mixture in gently but firmly, with a folding movement, and taste; you may want to add a little more lime juice. Don’t worry about sharpness unduly: you need that to hold the egg-enriched mascarpone in check; what you want to end up w