Mascarpone Filling

1. 1

   In the heatproof bowl of an electric mixer, combine the egg, egg yolks, 1/2 cup sugar, and vanilla.

2. 2

   Place over a pan of simmering water; whisk until the sugar is dissolved, about 3 minutes.

3. 3

   Transfer the bowl to the mixer; using the whisk attachment, beat on medium-high speed until the mixture is cool, about 5 minutes.

4. 4

   Add the mascarpone; beat on low speed to combine.

5. 5

   Set aside.

6. 6

   Place the egg whites in another heatproof mixing bowl set over a pan of simmering water.

7. 7

   Add the remaining 1/2 cup sugar; whisk until it is dissolved, about 2 minutes.

8. 8

   Transfer the bowl to the mixer; using the whisk attachment, beat on medium speed until soft peaks form, about 5 minutes.

9. 9

   Fold one-third of the egg whites into the mascarpone mixture; fold in the remaining whites.

10. 10

    Refrigerate, covered, until ready to use, up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.