Maple Mascarpone Whipped Cream

Follow our step-by-step guide on how to make Maple Mascarpone Whipped Cream.

1. Step 1

   In a stand mixer, whisk the egg whites using the wire whisk attachment until soft peaks form. Transfer the whipped egg whites to a separate bowl and set aside.

2. Step 2

   In the same mixer bowl, beat the egg yolks and sugar together with the paddle attachment until the mixture is smooth and pale in color.

3. Step 3

   Add the maple syrup to the egg yolk mixture and continue to beat until fully combined.

4. Step 4

   Gradually mix in the mascarpone cheese until well incorporated.

5. Step 5

   Gently fold the whipped egg whites into the mascarpone mixture until no white streaks remain.

6. Step 6

   Cover the bowl loosely with plastic wrap and refrigerate for up to 48 hours. Note that the cream may begin to separate after 24 hours, so gently stir before serving.