Marscarpone Cream
Pairs perfectly with my French Toast with Apricot Plum Compote.
Mascarpone Cream
Prepare up to 3 hours in advance
¼ cup heavy whipping cream
1 tablespoon sugar
½ teaspoon vanilla extract
¼ cup mascarpone
Directions
Whip cream with a hand-held electric mixer until it begins to thicken. Add sugar and vanilla. Whip until thickened. Add mascarpone and whip until blended. Use immediately or cover and refrigerate.
Sally Uhlmann
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
