Mascarpone Filling

Mascarpone Filling

Ingredients:
1 tablespoon unflavored gelatine
1/4 cup cold water
1 1/2 pounds mascarpone cheese
24 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons lemon juice
1 1/2 tablespoons vanilla extract
1 1/2 cups cream

Directions:
Dissolve gelatin in water in a small bowl, then set aside to soften for 5 minutes. To keep gelatine
liquefied, set bowl in a larger bowl of hot water.
Beat mascarpone and cream cheese at high speed with an electric mixer until fluffy. Gradually pour in
sugar while continuing to beat. At medium speed, beat in lemon juice and vanilla extract. Remove bowl
from mixer and, using a large rubber spatula, quickly fold gelatine into cheese mixture.
In a cold bowl and with cold beaters, whip cream to stiff peaks. Fold a scoop of cream into the
mascarpone mixture to lighten it and make it easier to blend with the cream. Then fold remaining
cream into the cheese base. Pour into cooled crust. Cover well with plastic wrap and chill at least 4
hours.
Decorate with shaved chocolate and more whipped cream piped at intervals around the rim of the
cake. Slice wedges with a knife dipped in a tall glass of hot water, then wiped dry.
Makes 16 servings.
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