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:
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Take off the fridge the mascarpone and the eggs half an hour before.
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Beat the egg whites until stiff with an electic mixer or planetaria.
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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.
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Fold the egg white very gently into the mascarpone mixture.
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Cover the custard and chill in the fridge for at least 1 hour.
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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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David says
Alessandro’s daughter Vero made this for us and it’s absolutely delicious!
ALESSANDRA ZANOTTI says
Thanks so much David!