Buddy's Maple Mascarpone Cream

1. Whisk egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form; transfer to another bowl and set aside.

2. Beat egg yolks and sugar together in the bowl of the stand mixer fitted with the paddle attachment until smooth and pale. Add maple syrup; beat until fully combined. Slowly beat in mascarpone cheese; fold in egg whites.

3. Store in the refrigerator for up to 48 hours, loosely covered with plastic wrap. Cream may begin to separate after 24 hours. Gently stir before serving.

Cook's Note:

You can pasteurize the eggs with a hot sugar syrup, if you prefer. Beat whole eggs with 1/4 cup sugar. Heat 1/4 cup sugar with 1/4 cup water until syrup reaches 250 degrees F (121 degrees C). Pour syrup into beaten eggs mixture in a slow, steady stream until fully incorporated and sides of the bowl are cool to the touch. Mix in mascarpone and maple syrup. This method doesn't use whipped egg whites, but is delicious all the same.

Editor's Note:

This recipe contains raw egg. We recommend that pregnant women, young children, the elderly, and the infirm do not consume raw egg.