Mascarpone Custard

TOTAL TIME 20 minutes + 1 h. rest DIFFICULTY easy

INGREDIENTS:

500 gr fresh Mascarpone

4 fresh eggs, big

100 gr sugar

4 tablespoon Rum, optional

DIRECTIONS:

• Take off the fridge the mascarpone and the eggs half an hour before.

• Beat the egg whites until stiff with an electic mixer or planetaria.

• In another bowl, put the eggs yolks, add the sugar and beat well until the mixture become light and foamy. Add the liquor, Soften the mascarpone mixing with a spatula or a spoon, then add gently to the eggs mixture.

• Fold the egg white very gently into the mascarpone mixture.

• Cover the custard and chill in the fridge for at least 1 hour.

• Store in a refrigerator and use within 3-4 days.

TIPS:

To complete your cream, add some chopped almond and chocolate!

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