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Ingredients
number of servings
1
- 250 g mascarpone
- 200 ml whipping cream
- 100 g confectionery sugar
- 1 pcs vanilla sugar
- 1 spoon lemon juice
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Directions
20 min.
1. Step
Remove the mascarpone from the fridge at least an hour before you start preparing the cream. This is very important so that the mascarpone becomes soft and easy to process.
2. Step
Chill the whipping cream in the refrigerator. This is my personal trick that I always use. Chilled cream whips better and faster.
3. Step
Place the mascarpone, icing sugar, vanilla sugar and lemon juice in a large bowl and whisk until smooth.
4. Step
Then add the cooled whipping cream to the mascarpone mixture and whip.
5. Step
Finally, put the cream in the fridge for a few minutes until completely chilled. Then it is ready to fill the cake.
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