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Also, the mascarpone cheese comes in 8 and 16 oz tubs. I use all 16oz for my mascarpone mixture and adjust the rest of the ingredients accordingly. Also, a word of advice to those who are not into baking regularly. When you make the mascarpone mixture, beat the egg whites first before beating the egg yolks with the sugar. The residual egg whites on your mixer paddles do not affect the egg yolks but vice versa, it is a disaster.