Mascarpone Cream

Separate the egg yolks from the whites.

In a bowl, whisk the egg yolks with the sugar until the mixture is pale and creamy.

Add the mascarpone and vanilla extract, stirring until smooth.

In another bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

Gently fold the whipped egg whites into the mascarpone mixture, mixing from the bottom upwards.

Chill the cream in the fridge for at least 1 hour.

Serve the mascarpone cream with a dusting of unsweetened cocoa powder, if desired.