Mascarpone in Fillings

Adding mascarpone to whipped double cream creates a richer, more stable filling than cream alone. Mascarpone's high fat content thickens the mixture and gives it enough body to hold the weight of pastry layers above it without oozing or collapsing. It also adds a pleasant, slightly tangy creaminess that plain double cream lacks. Whip the double cream with icing sugar and vanilla to soft peaks first, then fold in the mascarpone gently until just combined - over-working will make the mixture grainy. For a dessert that needs to hold its shape under pressure, such as a millefeuille, this enriched cream is a significant structural and flavour upgrade.