For the cream:
200g of mascarpone
200g of sugar
3 egg yolks
2 egg whites
1 a little of brandy.
In a bowl whip the egg yolks until they are white and fluffy. At this point add brandy and finally, the stiffly whisked egg whites and then, the stiffly whisked egg yolks. Mix well and store in the fridge.
Serve the cream cold together with buiscuits.
Mascarpone 250 g. fixed weight Mascarpone 250 g. fixed weight
loose in welded tub loose in welded tub