Ingredients:

  • 250g mascarpone cheese, chilled
  • 250ml heavy whipping cream (minimum 35% fat), chilled
  • 40g powdered sugar, sifted
  • 1 tsp vanilla bean paste
  • 1 pinch fine sea salt

Instructions:

  1. Place the cold mascarpone in a chilled stainless steel or glass bowl. Use a spatula to gently loosen the cheese until it is no longer a solid block, ensuring a smooth integration with the cream later.
  2. Add the chilled heavy whipping cream, sifted powdered sugar, vanilla bean paste, and salt to the bowl. Start the mixer on the lowest speed to allow the sugar to dissolve into the fats without splashing.
  3. Increase the mixer speed to medium-high. Whip until the mixture transforms from soft ribbons into stiff, matte peaks. Stop immediately once the whisk leaves a defined trail to avoid over-beating into butter.