Mascarpone Cream

Method

1. In a bowl, combine sugar and pasteurized eggs at room temperature. Whip until the mixture becomes fluffy and holds its shape (writes).
2. When the mixture is ready and holds peaks, add the mascarpone.
3. Continue whipping at medium speed until fully incorporated.
4. Optionally, add vanilla extract or a splash of Strega or Marsala liquor, and mix gently.
5. The mascarpone cream is ready. Serve immediately or refrigerate.
6. Optional serving: Cut a thick slice of pandoro, toast it in a pan with a knob of butter, and spread the cream on top.