Mascarpone Bavarian

This is a variation of the White Chocolate Bavarian Filling, and the same cautions apply: Do not overwhip the cream or overheat the white chocolate. The chocolate should be warm to aid in incorporating the gelatin, but it must never be left unattended while melting. If the chocolate gets too hot, the filling will break and become gritty. Unfortunately, if that happens, there is nothing to do but start over. To avoid having the filling set prematurely, do not make it until you are ready to u