30grams(2.03tbsp)egg yolksapproximately 2 small yolks
60grams(5tbsp)granulated sugar
15grams(1tbsp)water
250grams(1.11cups)mascarpone cheesecold
Instructions
Separate the egg yolks from the egg whites.
Put the yolks to a large bowl, preferably a stand mixer, which you will eventually use to mix everything.
To dissolve the sugar, put the water in a small pot and add the sugar. Heat over medium-low heat while you whisk until the sugar dissolves and the liquid becomes like a light syrup, it should only take about one minute! Be careful not to let it caramelize.
Now pour the sugar water into the egg yolks and whip with electric beaters at high speed until frothy and the volume has tripled, about 5 minutes.
Put the cold mascarpone into a mixing bowl and stir with a spoon or fork so that it becomes softer and more malleable. You can add a dash of vanilla extract if desired.
Now spoon small amounts of the egg custard into the mascarpone, a few spoonfuls at a time, folding in slowly with a spatula so as not to deflate the mixture. Do this until the egg is completely incorporated. You will get a velvety, fluffy mascarpone mixture.
Serve the mascarpone cream in small bowls with a sprinkling of unsweetened cocoa powder, icing sugar or a few ladyfinger cookies.