Christophe Felder’s Mascarpone Cream

1.  Separate the Eggs (3) and place in the mixing bowl, then wait 30 minutes for them to warm up

2. Whisk together the Egg Yolks and half of Sugar (4 Tablespoons or 50 g)

Large Mixing Bowls, Stainless SteelKitchenAid Whisk

3. The Mascarpone Cheese is an Italian cheese, an essential ingredient for all tiramisu ! If you live in the States, you will find it easily in supermarkets, in the "gourmet" section where you can find European cheeses

4. Add the Mascarpone Cheese (1 ½ Cup or 375 g)

5. The mascarpone cheese is thick, but it will become smoother after mixing it

6. Keep aside

Polyglass Spatula

Beating the whites

7. Whisk the Egg Whites to soft peak for 5 minutes on Medium Speed

KitchenAid 7-Quart Stand MixerHamilton Beach Stand Mixer

8.  The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start

9. After 5 minutes, add the 2nd half of the Sugar (4 Tablespoons or 50 g) and increase the whisk speed

10. Beat a few minutes until whites are fully whipped and firm

11. Here's what you should get, an "eagle beak" shape as French say

12.  Once your egg whites are beaten, proceed to the next steps right away, don't make them wait: they would collapse !

13. Gently fold the mixture with a hand whisk

14. Incorporate a first half with a whisk, but do to whisk ! Use it to fold simply and gently

15. This is the final texture. You may see a few lumps, which is fine.

16. Add a second half, and gently fold the mixture with a rubber spatula

DeBuyer WhiskLe Creuset Silicone Spatula