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15 minutes
15 minutes
- 4 eggs, separated
- 0.5 cup white sugar
- 2 tablespoons maple syrup
- 2.25 cups mascarpone cheese
- In a stand mixer with a wire whisk, beat egg whites until soft peaks form. Transfer to a separate bowl and set aside.
- In a bowl, beat egg yolks and sugar with the paddle attachment until smooth and pale. Mix in maple syrup until fully combined. Slowly fold in mascarpone cheese, then gently fold in egg whites.
- Chill in the fridge for up to 48 hours with a loose covering of plastic wrap. Stir gently before serving if cream separates.
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