Mascarpone Filling

• 1 large whole egg
• 3 large eggs, separated
• 1 cup sugar
• 1/2 teaspoon pure vanilla extract
• 16 ounces mascarpone, room temperature

1. In the heatproof bowl of an electric mixer, combine the egg, egg yolks, 1/2 cup sugar, and vanilla.
2. Place over a pan of simmering water; whisk until the sugar is dissolved, about 3 minutes.
3. Transfer the bowl to the mixer; using the whisk attachment, beat on medium-high speed until the mixture is cool, about 5 minutes.
4. Add the mascarpone; beat on low speed to combine.
5. Set aside.
6. Place the egg whites in another heatproof mixing bowl set over a pan of simmering water.
7. Add the remaining 1/2 cup sugar; whisk until it is dissolved, about 2 minutes.
8. Transfer the bowl to the mixer; using the whisk attachment, beat on medium speed until soft peaks form, about 5 minutes.
9. Fold one-third of the egg whites into the mascarpone mixture; fold in the remaining whites.
10. Refrigerate, covered, until ready to use, up to 1 day.

egg, eggs, sugar, vanilla, mascarpone

Taken from www.epicurious.com/recipes/food/views/mascarpone-filling-392962 (may not work)