MASCARPONE CREAM FOR CAKES AND PANDORO

Preparation:

In a bowl, combine the egg yolks with 60g of sugar and the vanilla extract; beat with a spoon or a mixer until the mixture becomes fluffy.

Dissolve the remaining sugar in the water by placing both in a saucepan over medium heat, stirring constantly.

When the syrup has reached a temperature of 121 degrees, pour it onto the egg yolks, a little at a time, stirring (this will help pasteurize the eggs).

Add the mascarpone and mix until you obtain a thick cream.

Serve the mascarpone cream in small glasses and decorate them with berries and biscuits such as lingue di gatto, or cut the pandoro and fill it with this delicious cream.