Bo Friberg

Mascarpone Filling

Preparation info
  • Yield:

    2 quarts

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1½ teaspoons (5 g) unflavored gelatin powder
  • 1¼ cups (300

Method

  1. Sprinkle the gelatin powder on top of ¼ cup (60 ml) marsala; reserve.
  2. Combine the egg yolks, sugar, and remaining wine in a mixer bowl. Set over a bain-marie and, whisking