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Baileys cream: 4 oz (120gr) mascarpone cheese, at room temperature 2 tablespoons (20gr)sugar 1/4 cup Baileys Irish cream 75 ml. heavy cream In a large mixing bowl, whisk the mascarpone with the sugar until light. Whisk in the liqueur. Whip the heavy cream to medium stiff peaks, and fold into the mascarpone.

VERRINE SOLEIL mousse d'abricot au mascarpone, duo d'abricots & framboises, tuile de caramel

Coupe du Monde de Pâtisserie - Entremet Japan