Ingredients

Makes about 5 cups

　　1 large whole egg

　　3 large eggs, separated

　　1 cup sugar

　　1/2 teaspoon pure vanilla extract

　　16 ounces mascarpone, room temperature

　　

Step 1

In the heatproof bowl of an electric mixer, combine the egg, egg yolks, 1/2 cup sugar, and vanilla. Place over a pan of simmering water; whisk until the sugar is dissolved, about 3 minutes. Transfer the bowl to the mixer; using the whisk attachment, beat on medium-high speed until the mixture is cool, about 5 minutes. Add the mascarpone; beat on low speed to combine. Set aside.

　　

Step 2

Place the egg whites in another heatproof mixing bowl set over a pan of simmering water. Add the remaining 1/2 cup sugar; whisk until it is dissolved, about 2 minutes. Transfer the bowl to the mixer; using the whisk attachment, beat on medium speed until soft peaks form, about 5 minutes. Fold one-third of the egg whites into the mascarpone mixture; fold in the remaining whites. Refrigerate, covered, until ready to use, up to 1 day.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.