If you love tiramisu then you definitely know this cream. It's its signature preparation. But did you know it's an excellent alternative to the thicker pastry cream for cake fillings? 

In the north of Italy, during the Christmas time you may also find it as an accompanying cream to the two famous cakes: the Panettone and Pandoro.

Here I've added the original recipe, but you can always add a spoonful of cocoa powder or some chocolate chips if you like.

Ingredients

• 500g of mascarpone

• 100-120g of sugar - it depends how sweet you like it 

• 3 eggs

• 1 pinch of salt

Preparation

1. Separate the egg yolks from the whites 

2. In a bowl, whip the egg white with the pinch of salt to very firm peaks 

3. In another bowl, beat the egg yolks with the sugar until you get a frothy light mixture

4. Incorporate the mascarpone to the egg yolks mixture and mix it until you get a smooth without lumps

5. very delicately and slowly - always with slow movements from the bottom to the top - stir in the egg whites

6. keep in the fridge until you want to use it