How to make
Separate the yolks from the whites. Beat the egg whites to a hard snow for about 10 minutes, you can add a little salt to make them easier to solidify.
Beat the yolks with the sugar until you get a thick white cream. Begin to mix the yolks with the egg whites’ mixture, stirring gently until you get a smooth blend. Mix it with a wooden spatula or with a mixer at low speed so as not to smash the whites.
Little by little add the mascarpone and do not stop stirring. Finally put the rum in.
Mascarpone cream is traditional in preparing tiramisu and other Italian pastries, but can be served by itself, with biscotti, fruits and more.
