Mascarpone Mousse

By

[Photograph: Erin Kunkel]

The term "cake" is used loosely here, but we doubt you'll mind. Part elegant holiday centerpiece, part little-kid fantasy, this tower of cream and cookies is as delicious as it is stunning.

Reprinted with permission from VIntage Cakes by Julie Richardson. Copyright © 2012. Published by Ten Speed Press. Available wherever books are sold. All rights reserved.

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Ingredients

  • Or:
  • 1 pound mascarpone, cold
  • 1 1/2 cups heavy cream, cold
  • 1/3 cup (2 1/3 ounces) sugar
  • 2 tablespoons pure vanilla extract, or 1/4 cup brandy
  • 8 ounces mascarpone cheese, softened
  • 4 ounces cream cheese, softened
  • 6 tbsp powdered Swerve Sweetener, divided
  • 1 tsp vanilla extract
  • 1 cup whipping cream

Preparation

Step 1

I. Place a mixing bowl or the bowl of a stand mixer and its whisk attachment in the freezer for 5 minutes to chill. Blend the mascarpone, cream, and sugar in the cold bowl on low speed until combined. Increase the speed to medium high and whip just until the cream becomes thick and fluffy and holds a stiff peak (warning: overmixing will cause the contents to curdle.) Blend in the vanilla or brandy on low speed until just incorporated.

II. In a large bowl, beat mascarpone, cream cheese, 4 tbsp sweetener and vanilla together until well combined.
In another bowl, beat cream with remaining 2 tbsp sweetener until it holds stiff peaks. Fold whipped cream into mascarpone mixture until combined.

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