SOURCE: Charlotte Tveen Hansen
COOK TIME/PREP TIME: Less than 5 minutes
250 g Mascarpone cheese
500 g Plain yogurt
3 Tablespoons vanilla rum (see recipe tab to make vanilla rum)
Dash of salt
Mix ingredients with a wire whisk until smooth. Keep in the refrigerator and serve with carrot cake, chocolate cake and many other desserts.
This recipe can be adjusted for smaller portions (always use one part mascarpone, two parts yogurt and vanilla rum to taste).
We make this cream frequently at Due Papaveri. Charlotte always has it available in her refrigerator and serves it with many homemade desserts. I wrote this recipe based on my experience making it.