- 500 g. of mascarpone;
- 4 eggs;
- 6 tablespoons of sugar;
- half a glass of Claretum.
Preparation Separate the egg yolks from the whites, placing the reds in a bowl and the whites in another bowl. Add the sugar to the egg yolks and work with a whisk until the mixture is smooth and frothy.
Gradually add the mascarpone, always working it with a whisk, it must be a creamy mixture without lumps, add the Claretum, mixing well. Whisk the egg whites until stiff and incorporate them into the mixture with the mascarpone, gently mixing from top to bottom so as not to dismantle the whites.
Pour the cream into small bowls and serve.
Decorate as desired.
The photo depicts a possible way of presentation.