Mandarin Mascarpone Cream
Mascarpone is an Italian cream cheese originating from the northern region of Lombardy but is popular throughout Italy. It is one of the main ingredients in tiramisu, a popular Italian dessert known throughout the world. Although eaten year round, around the holidays you’ll find mascarpone used to top traditional cakes like panettone and pandora. Many classic recipes call for raw eggs to make la crema al mascarpone, or mascarpone cream, but this recipe simply utilizes whipped cream and the addition of mandarin juice and zest to add a citrusy flavor that can been eaten directly with a spoon, or can easily top any of your favorite cakes, pies or cookies.
Whip the heavy cream with a hand mixer or in the bowl of a stand mixer until halfway mounted. Now add the sugar and continue to whip until soft peaks form.
In a separate small bowl combine the mascarpone, mandarin juice and zest and stir vigorously until combined.
Combine the ingredients of the two bowls; stir until combined. Taste. Add more sugar, mandarin juice or zest, if desired. Store in the refrigerator until ready to use. Eat by the spoonful or use to top off pies, cakes, cookies or panettone.
