Mascarpone, a triple-cream cheese available at most grocery stores, adds a rich, silky component to a layered cake.
- Total Time:
- Yield: Makes enough for one 8-inch four-layer cake
Photography: Tara Donne
Source: Martha Stewart Living, May 2011
- 2 cups cold heavy cream
- 1 pound mascarpone cheese
- 1/2 cup confectioners' sugar, sifted
Whisk heavy cream with a mixer on medium-high speed until stiff peaks form. Whisk together mascarpone and sugar in a bowl until smooth. Fold whipped cream into mascarpone mixture. Use immediately.