- 2 eggs, separated
- 50 gm caster sugar
- 150 gm mascarpone
- ½ vanilla bean, seeds scraped
In an electric mixer, beat the egg whites until soft peaks form, gradually add the sugar, whisk until firm and glossy (3-4 minutes).
In a mixing bowl, whisk the yolks until pale, fold in the egg whites with mascarpone and vanilla, refrigerate until required.