Sometimes chantilly cream just doesn’t have enough pizazz to top off an understated dessert. With the added flavor and richness of mascarpone cheese and an orange-vanilla kick from Tuaca, this cream takes a simple dessert like Pandoro to the next level.
What to buy: Tuaca is a vanilla-flavored brandy made in Italy. It can be found at most high-end liquor stores.
Game plan: Feel free to adjust the Tuaca, sugar, and almond extract to suit your tastes. The Tuaca can be left out completely (or another liqueur added), and the almond extract replaced with 1 teaspoon vanilla, if desired.
- 1 cup heavy cream
- 8 ounces mascarpone cheese
- 3 tablespoons granulated sugar
- 2 tablespoons Tuaca
- 1/2 teaspoon almond extract
Place the cream and mascarpone in the bowl of a stand mixer fitted with a whip attachment. Whip on low until just incorporated. Increase speed to high, add remaining ingredients, and whip until soft peaks form, about 1 minute. Refrigerate in a container with a tightfitting lid for up to 5 hours.
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