“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips

“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking
 Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon
 Caramel Sauce, & Ruffled Potato Chips

Hey y'all, it's been a superrrrrr long time ((sorry about that)). BUT but but... I have a new recipe today, yay!! I'm usually the first person to turn their nose up towards anything easy or store-bought. However, I have always had a place in my heart for "better than sex cake". You know, that cake where its soaked in sweet condense milk and topped with whipped cream + toffee bits? Well, I always thought to myself, someone should make a gourmet version of this. Thus, I introduce to you my “Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips. It's the perfect balance of sweet + salty. Ya know how?? Through the toffee bits, salty bourbon caramel sauce, & ruffled potato chips. I love love love the addition of potato chups, like fo'real y'all. It might sound super weird, but just go with it, I promise that you'll adore it! I fancied it up a bit by using Dulce de Leche (versus caramel) in multiple components. You can either make this from scratch or buy a good brand from your grocery store (I prefer the La Salamandra brand myself). Now some of y'all might be shocked, but I actually went the cake-box-route, which I absolutely never do. But, I find this type of cake most conducive for the soaking method. Every time I soaked a homemade, high-quality cake... it always turned out grainy + soggy, not moist and de-lush-cious. I will say though, you still make a great cake from box mixes!! I do this buy subbing in some heavy cream and coffee liqueur, and boosting the flavor with pudding, vanilla, and salt. It turns out great every time, AND it takes much less time--yippee!! Don't get too excited though, I have ya busy doing a whole bunch of homemade toppings (sorry about that, it's so worth it in the end). Just promise me one thing... don't leave out the potato chips. Okay? Deal? Deal!! Enjoy :)

For the Salted Caramel Whipped Cream:

1C Heavy Cream

2T Sugar

½C Dulce de Leche 

Pinch of Salt (or to taste)

1t Vanilla

For the Dulce de Leche Soaking Cream:

1 Can of Sweetened, Condensed Milk

1C Dulce de Leche

1t Vanilla + Bourbon

Pinch of Salt

For the Dark Chocolate Cake:

2 Boxes of Triple Fudge Chocolate Cake

1 Box of Dark Chocolate Pudding

1C Vegetable Oil

6 Eggs, Beaten

2C Heavy Cream (or Buttermilk) + 1C Kahlua Coffee Liqueur

1t Vanilla

1t Salt

1 Bag of Heath Bar Toffee Bits

Cape Cod Ruffled Potato Chips, For Topping

Homemade Chocolate Ganache or Chocolate Syrup, For Drizzling

For the Salty Bourbon Caramel Sauce:

1C Sugar + ¼C Water

½C Heavy Cream

1t Smoked Sea Salt

1T Bourbon

For the Mascarpone Whipped Cream:

8oz Mascarpone Cheese

½C Confectioners’ Sugar

Pinch of Salt

1t Vanilla

1 ½C Heavy Whipping Cream

Directions:

1. Prepping for the Salted Caramel Whipped Cream: The night before you make the cake, heat a small pot over medium-low heat. Add in the heavy cream, sugar, dulce de leche, & a pinch of salt to taste and whisk constantly until the dulce de leche has dissolved into the cream and has become smooth (it should be a light khaki color). Remove the heat from the pan and add vanilla extract. Pour this dulce de leche infused cream into and container and let it chill overnight.

2. Firstly, make sure the cream is thoroughly chilled. Add it into the bowl of a standing mixer, fitted with the whisk attachment, and whip on high-speed until a fluffy, yet thick whipped cream. Season it with some sugar, vanilla extract, and salt if needed (really it’s up to your tastes).

3. For the Dulce de Leche Soaking Liquid:  In a saucepan, heat the sweetened condensed milk over medium heat. Add in the dulce de leche and whisk until it has completely melted into the milk. Add in the vanilla, bourbon, and a pinch of salt and whisk until combined. Turn off the heat and continue whisking.

4. For the Dark Chocolate Cake: In the bowl of a standing mixer fitted with the whisk attachment, add the two boxes of cake mix and pudding mix. Quickly add in the vegetable oil, eggs, heavy cream, coffee liqueur, vanilla, and salt. Mix until everything is just combined and a smooth batter is formed. Spray a 9x13 pan with Pam and pour the cake batter into the prepared pan. Bake at 350 degrees for 30-45 minutes until the cake is cooked through, but not overcooked. Let the cake cool for 20-30 minutes, and then using a straw, poke the cake full with holes and pour the slightly warm dulce de leche soaking liquid over the cake evenly. Let it soak for 4 hours before assembling the rest of it.

5. For the Salted Caramel Sauce: In a large saucepan, bring it up to medium-high heat. Pour in sugar and water, and whisk until the sugar begins to melt and the lumps dissolve. Let this simmer until the sugar begins to turn a light caramel color, at this point add in the salt. Finally, take the pan off the heat, and pour in the heavy cream (once again, it will bubble, but just keep stirring) and stir until it is a smooth, consistent sauce. Add in the bourbon and return the caramel to the heat for another minute or so. Pour this caramel into a bowl and set aside.

6. For the Mascarpone Whipped Cream: In a mixing bowl, combine the mascarpone, confectioners’ Sugar, salt, and vanilla. Stir together until smooth and set it aside. In the bowl of an electric mixer, beat the whipping cream until stiff peaks form. And then, gently fold the whipped cream into the mascarpone mixture until combined.

7. Assembling the Cake: Once the cake has cooled & soaked, sprinkle the top of the cake with half of a bag of heath bar toffee bits. Spread the top with mascarpone whipped cream  + salted caramel whipped cream, and then drizzle with the salted caramel bourbon caramel sauce and chocolate ganache (or store bought fudge sauce). Swirl the two sauces together with the two whipped creams. Once again, sprinkle the top with the other half of the bag of toffee bits. Push the ruffled chips into the whipped cream, so that they stay up and the cake has a jagged top. Again, drizzle the top with more salted caramel sauce + chocolate ganache. Place into the refrigerator and chill for 1-2 hours or until you are ready to serve.

8. Cut the cake into square servings and enjoy!!

Cannoli Cronuts with Homemade Citrus-Mini Chocolate Chip Ricotta Filling, Tossed in Cinnamon Sugar with Bittersweet Ganache + Pistachio Confetti

Cannoli Cronuts with Homemade Citrus-Mini Chocolate Chip Ricotta Filling, Tossed in
Cinnamon Sugar with Bittersweet Ganache + Pistachio Confetti

My Cronut craze hasn't taken over my body, literally. I have this compulsion to make these. It's so unhealthy, but so satisfying. I mean, if I'm going over to the dark side, I'm taking one of these with me. Okay, scratch that maybe a dozen... a baker's dozen. Prior to last week, I hated Cannoli's. Mainly because I hate ricotta, so I just turned my nose up at them instead of actually giving them a shot. But then, we went to one of our favorite pizza places in Atlanta, Antico, and everything changed. I loved their cannoli's and I just had to make some for myself at home. But no no no, not any ordinary Italian cannoli... a CANNOLI CRONUT. Boom. Best idea ever. I followed my same recipe as before, but instead I filled it with a traditional ricotta cream that was kicked up a notch with tangy cream cheese, sweet mascarpone, citrus zest, & mini chocolate chips. After they were fried, I rolled them in cinnamon sugar and topped them with a sexy, sultry bittersweet chocolate ganache. And please don't forget the pistachio "confetti" (I know I'm just trying to sound fancy, you see right through me). I love the color the nuts provide and the slight crunchy texture. Why eat a cannoli when you can eat a cannoli cronut? There simply is no logical reasoning for that, trust me!! Enjoy :)

For the Quick Croissant Dough:

½C + 1t Lukewarm Whole Milk

6g Instant or Active Dry Yeast

1t Vanilla Extract

1C AP Flour

1C + 2T Bread Flour

2T Sugar

½t Salt

½C + 3T Unsalted Butter, Diced & Chilled

Canola Oil or Vegetable Oil, For Frying

For the Homemade Citrus-Mini Chocolate Chip Ricotta Filling:

1 ½C Homemade or Store-bought Ricotta (drained for 12-24 hours with a cheesecloth)

½C Homemade or Store-bought Mascarpone Cheese

4oz Cream Cheese, Room Temperature

¾C Confectioners’ Sugar, Sifted

½t Ground Cinnamon (scant)

¼t Ground Allspice

¼C Heavy Cream

1T Lemon Zest + 1t Orange Zest

Pinch of Salt (to taste)

For the Cinnamon Sugar:

½C Sugar

1-2T Ground Cinnamon

¼t Ground Allspice

Big Pinch of Salt (this is optional, but I love the balance)

 

For the Bittersweet Ganache:

½C Heavy Cream

4oz Bittersweet Chocolate, Finely Chopped

Pistachios, Chopped into Confetti

Directions:

1. For the Quick Croissant Dough: In a large mixing bowl, whisk together the warm milk, water, vanilla, and yeast until combined. Set it aside. In the bowl of a food processor, pulse together the AP flour, bread flour, sugar, and salt until mixed throughout. Add the chilled butter and pulse until the butter is in small pieces. It is very important that you do not over-process the mixture because you need to see chunks of butter, about 1cm in size. After you have processed the flour and butter mixture, add it into the bowl of the yeasted liquid. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients, making sure to get the dough together without making the butter pieces any smaller. Once it is roughly combined, dump the mixture onto a floured work surface and lightly knead to form a ball of dough. Place the dough ball back into the mixing bowl and cover with plastic wrap. Chill in the refrigerator for 2-3 hours. After it has chilled, place the dough ball back again onto a well-floured surface. Roll the dough out into a rough 20x40cm rectangle. Fold the dough into thirds, like a business letter, making sure to brush off any excess flour. This is the first turn of a total three turns. Rotate the dough 90 degrees, so that the folds are facing you. Repeat the rolling and folding process two more times. Wrap the dough in plastic wrap and refrigerate overnight before using.

2. For the Ricotta Filling: In a medium bowl, beat together the ricotta, cream cheese, and mascarpone until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until stiff peaks form. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Zest the lemon & orange and stir it into the ricotta. Season it with a pinch of salt to taste. Refrigerate for an hour or two. Place the ricotta filling into a piping bag or squeeze bottle (make sure the tip is large enough for the mini chocolate chips to push through though).

3. For the Cinnamon Sugar:Mix together all of the ingredients and put it into a mixing bowl, and use a spoon to toss the fried Cronuts.

4. The Next Day: Remove the dough from the refrigerator after it has chilled overnight and place it onto a well-floured surface. Roll it out into large rectangle that is roughly 1cm thick. Line a baking sheet with a Silpat and lightly flour it. Set it aside. Dip a doughnut cookie cutter into flour and cut out rounds from the rolled out dough, you should be able to get roughly 10-12 Cronuts from this batch of dough (not including a whole bunch of doughnut holes for snacking). Place the cut doughnuts onto the floured sheet pan and lightly cover with a kitchen towel. Let the Cronuts rest in a warm place until they have doubled in size, about 1-2 hours.

5. For the Bittersweet Ganache:Make the ganache by heating the cream in a small saucepan over medium heat. Remove before it starts boiling, and pour over chocolate setting in a bowl, let sit for a couple minutes, and then stir until chocolate is fully melted, and the ingredients are combined. Pour into a squeeze bottle for easy drizzling and decorating. Meanwhile, finely chop up some pistachios for a confetti garnish.

6. Frying the Cronuts: Heat the oil to 325 degrees in a deep pot or sauté pan while you’re Cronuts are almost done resting. Fry the Cronuts, two at a time, for 2-3 minutes on each side, or until they reach a deep golden brown color and are completely cooked through in the center. Remove from the oil to a baking sheet that is lined with paper towels and a wire rack. Let them cool enough to handle.

7. Assembling the Cronuts: It is now time to start filling the fried Cronuts. I did this “Twinkie-style” by using the squeeze bottle that is filled with the chilled Cannoli ricotta cream. Gently poke holes into the bottom of a Cronut and fill them all the way through with cream. Repeat this process until you have about 5-6 cream filling holes in each Cronut. Scrape off any excess cream that begins to ooze out. Now that all of the Cronuts have been filled, roll them in the cinnamon sugar until all the sides are covered. Place them back onto the cooling rack and squeeze some bittersweet ganache in a circle around the top of the Cronut. Garnish with pistachio confetti.

source: doughnut ganache. ricotta filling.

Silky Pumpkin Pie with Toasted Marshmallow Meringue & Biscoff Shortbread Cookie Crust

Silky Pumpkin Pie with Toasted Marshmallow Meringue & Biscoff Shortbread Cookie Crust

I know I promised my "Bread Pudding" Dressing with cornbread, sausage, and apples. And I didn't deliver, I'm going to try and post it tomorrow, but I hadn't edited the pictures yet. So, I'm giving y'all an awesome pumpkin pie recipe :) I never liked pumpkin pie, but I like this recipe! I think it's really special because it uses pumpkin butter, candied yams, mascarpone cheese, egg nog, bourbon, and then it's topped with a toasty marshmallow meringue. But, the best part my friends, is the Biscoff Shortbread Cookie Crust. I know all of y'all have had Biscoff Spread because it's like Heaven. I mean like Thanksgiving, Christmas, St. Patty's Day, + the Fourth of July in a jar, and it can be eaten with a spoon. Biscoff and Nutella should have babies. Okay, I'm getting off topic. Anyway, the crust is addicting. The filling is utterly smooth and so comforting, and the topping is like a golden blob of summer goodness. I know this will be a main-stay at our holiday table and the crust will be used for a lot of pies in the future!! Enjoy :)

How gorgeous is that meringue?! 

So gorgeous.

For the Biscoff Shortbread Crust:

¾C Biscoff Spread (plus 2T if needed for a dry dough, it was not needed for mine though)

½C AP Flour

¼t Salt & Baking Soda

¼C Packed Light Brown Sugar & Granulated Sugar

2T Unsalted Butter, Room Temperature

1 Large Egg Yolk

¼t Vanilla 

For the Silky Pumpkin Pie Filling:

1C Heavy Cream + 1C Egg Nog (or 2C Half & Half can be substituted as well)

3 Large Eggs + 3 Egg Yolks

1 Vanilla Bean, Split & Scraped for Seeds

4oz Mascarpone Cheese

15oz Pumpkin Butter

1C Candied Yams, Drained of Excess Moisture & Pureed in a Food Processor

¾C Granulated Sugar

¼C Sorghum Molasses (or maple syrup can be substituted)

1 ½t Fresh Ginger, Grated (you can add more to use 2 teaspoons or reduce to 1 teaspoon)

½t Ground Cinnamon and Pumpkin Pie Spice

¼t Freshly Grated Nutmeg & Ground Ginger

1t Salt

1T Bourbon (optional)

For the Marshmallow Meringue:

3 Egg Whites

¼t Cream of Tartar

Pinch of Salt

7oz Marshmallow Crème

Directions:

1. Preheat the oven to 400 degrees and spray a pie dish with Pam. Set it aside.

2. For Biscoff Shortbread Crust: Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda until incorporated. Using a mixer, beat together both sugars, Biscoff Spread, and butter until well combined and mixture resembles wet sand, about 2-3 minutes. Beat in the egg yolk and vanilla, occasionally scraping down the sides of the bowl, until well blended, about 3 minutes (the mixture will be clumpy). Gradually add in the dry ingredients with your hands and beat until just combined (it will be crumbly, if it is too dry add another 1-2T of Biscoff Spread, but do not over-mix). Gather dough with your hands, place into the prepared pan, and press evenly onto the bottom and up the sides of the dish. Bake until edges are golden brown, about 15-20 minutes. Set this aside and keep it warm while you make the filling.

3. Making the Silky Pumpkin Pie Filling: In a mixing bowl, add in the softened mascarpone cheese and beat until light and fluffy, about 1-2 minutes. Next, whisk or beat the heavy cream, egg nog, eggs and egg yolks, and vanilla bean until completely smooth. Combine the pumpkin butter, candied yam puree, sugar, sorghum molasses (or maple syrup), fresh ginger, cinnamon, pumpkin pie spice, nutmeg, ground ginger, and salt in a large heavy-bottomed saucepan. Bring this mixture to a simmer over medium heat for about 5-7 minutes. Continue to simmer, while continually stirring, until thick and shiny, for 10-15 minutes. Remove the pan for heat and whisk in the cream mixture slowly, until fully incorporated (an immersion blender can be helpful as well because it will puree any lumps left while cooking). Strain the mixture through a fine-mesh strainer set over a mixing bowl, using a rubber spatula to press the solids through. Stir in the bourbon if you are using it. Whisk the mixture together once more and pour the filling into the warm, pre-baked pie shell.

4. Baking the Pie: Bake the pie for 10 minutes, and then reduce the heat to 300 degrees to continue baking the pie for 20-30 minutes more. The edges of the pie should be set and an instant-read thermometer inserted into the center of the pie should register to roughly 175 degrees (don’t worry about the hole cause by the thermometer because it will be covered by the marshmallow meringue topping). Let the pie cool slightly while you make the marshmallow meringue.

5. For the Marshmallow Meringue Topping: While the pie is cooling slightly, beat together the egg whites, cream of tartar, and a pinch of salt in the bowl of a standing mixer, at a high speed. Beat until soft peaks form.  Gradually add marshmallow crème in small portions, continuing to beat until stiff peaks form.  Spread or pipe the meringue over the top of the pumpkin pie in an even layer, making sure to seal edges completely (you can be as creative or rustic as you like with this layer, depending on your style). Broil the top of the marshmallow meringue with a kitchen torch until it reaches a golden brown & toasted marshmallow look (do not let it burn). You can also use the broiler in your oven to achieve similar results.

6. Transfer the pie to a cooling rack and cool to room temperature, about 2-3 hours. During this time, the pie will finish cooking from resident heat, to ensure the filling sets, cool it at room temperature, not in the refrigerator.

7. Once cooled, cut the pumpkin pie into slices and enjoy immediately!

Mixed Berry Shortcake Layer Cake with Fresh Berries, Lemon Soaking Syrup, & Whipped Mascarpone Frosting

Mixed Berry Shortcake Layer Cake with Fresh Berries, Lemon Soaking Syrup, & Whipped Mascarpone Frosting

I know that the Fourth of July has come and passed us now, but I still have one more festive recipe to post. For our meal on the 4th, we enjoyed jello shots & fried chicken and this cake for dessert. This cake is so simple, yet so flavorful. Sometimes you don't want a cake with a bunch of crazy components... you just want a vanilla cake with a bunch of fresh berries and a killer frosting. I mean the frosting was divine. I used  this frosting as the base, but I added in a whole bunch of mascarpone, so it's like ten times better than before. We were literally eating it with a spoon. And it might seem like there's a lot of the frosting on the cake, but trust me, you want it there. I love the balance of flavors in this cake. And hey, it's patriotic to boot! I know I'm a little late, but it'd be a great cake for next year's celebration!! Enjoy :)

For the Vanilla Cake:

5 Large Egg Whites, Room Temperature

¾C Whole Milk, Room Temperature

1 Lemon, Zested

2 ¼t Vanilla

2 ¾C Cake Flour, Sifted

1 ¾C Sugar

1T + 1t Baking Powder

¾t Salt

12T Unsalted Butter, Room Temperature & Cut into Cubes

For the Lemon Soaking Syrup:

¼C Sugar

3T Fresh Lemon Juice

For the Whipped Mascarpone Frosting:

10T AP Flour

2C Milk

2t Vanilla

4 Sticks of Salted Butter (or you can use unsalted and just add salt to taste)

2C Sugar

16oz Mascarpone

For the Mixed Berry Shortcake:

Prepared Three Layers of Vanilla Cake

Prepared Whipped Mascarpone Frosting

Lemon Soaking Syrup

Fresh Blueberries, Blackberries, Strawberries, & Raspberries, For Garnishing

Directions:

1. Preheat the oven to 350 degrees and line 3 round cake pans with parchment paper and spray with Pam and set aside.
2. For the Cake: In a medium bowl, combine and stir the egg whites, ¼C of milk, lemon zest, and the vanilla. Set it aside. In the bowl of an electric mixer, fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 second. Add the butter and remaining ½C of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1½ minutes. Scrape the side of the bowl and begin to add in the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. Divide the batter evenly into the three prepared cake pans. Bake each cake for 15-20 minutes or until a toothpick comes out clean when inserted into the center (do not over-bake). Let the cakes cool on racks for 10 minutes before loosening the sides with a knife, and invert onto greased wire racks.
3. For the Lemon Soaking Syrup: In a small bowl, combine the sugar and lemon juice, stir with a fork until the sugar dissolves. Set it aside until ready to use.
4. For the Whipped Mascarpone Frosting: In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don’t want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven’t beaten it enough! Beat it until it all combines and resembles whipped cream. Once it has reached the consistency you liked, gently adding in the mascarpone and beating to combine. It should be fluffy and light, but smooth.

source: fluffy vanilla cake. 

Peaches & Cream Dutch Babies

Last week when I came across this recipe for German Pancakes, a million childhood memories came rushing back to me. When I was a kid, Peej used to make these all the time for us, especially after sleepovers, and I just loved them. However, we didn't call them German Pancakes, but Dutch Babies (so that's what I'm going to call them because I can). These Dutch Babies are like baked, thick crepes that are crisp on the outside, but slightly soft & chewy on in the inside. I wasn't quite sure what I was going to top them with, but we had some fresh peaches that we had bought at the farmer's market on the way to the beach yesterday, so I just immediately thought of making Peaches & Cream Dutch Babies. This was Mountain Man's first Dutch Baby, and he liked it a lot... look at him growing up soooo fast. Hah, anyway, I made the sugar & spice batter with a blender and poured it into cake pans and let them bake up until fluffy. I then topped them with powdered sugar, peaches, and fresh mascarpone-whipped cream. Obviously if you don't have peaches and cream, then you can always top it with just some maple syrup, fresh fruit, or even nutella. Mmmm I love nutella. Enjoy :)

Peaches & Cream Dutch Babies

For the Sugar & Spice Dutch Babies:

4 Eggs

1T Sugar

½t Salt

2/3C Flour, Sifted

½t Cinnamon

Pinch of Nutmeg

2/3C Milk

2T Soft Butter

For the Mascarpone Whipped Cream:

4oz Mascarpone Cheese

½C Confectioners’ Sugar

Pinch of Salt

½t Vanilla

¾C Heavy Whipping Cream  

Confectioners’ Sugar, For Dusting

Fresh Peaches, Cut into Pieces

Directions:

1. To Make the Dutch Babies: Preheat the oven to 400 degrees and butter two cake pans well. Put the eggs into a blender, cover and process at “stir” until a light yellow color appears. Push the “mix” button and remove the cover, and then add in the remaining ingredients, processing until smooth. Pour into the prepared pans and bake for 20 minutes and then reduce the heat to 350 degrees and bake for another 10 minutes. Once baked, slide onto hot plates. Serve the pancakes with a dusting of confectioners’ sugar and top it with the Mascarpone Whipped Cream and fresh peaches.

2. To Make the Mascarpone Whipped Cream: In a medium bowl, combine the mascarpone cheese, sugar, salt, and vanilla. Stir together until smooth, and then set aside. In a bowl of an electric mixer, beat the whipping cream until stiff peaks form (but don’t over beat). And then, fold in the whipped cream into the mascarpone mixture until light and fluffy.

*Check out Sweets for a Saturday for this recipe, as well as many others!!*