Vanilla Cream

11:30 am on 6 May 2013


  • 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.

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