the mascarpone cheese to the egg mixture.

Using a spatula or mixer on low speed, gently blend until smooth.

Avoid overmixing, as mascarpone can become grainy if beaten excessively.

The mixture should be thick, creamy, and lump-free.

Step 4: Whip the Cream

In a separate chilled bowl, pour:

• 300 ml cold heavy cream

Whip until medium-stiff peaks form.

The cream continue reading …