John Myers
Ingredients for 1 servings:
- 100 g butter
- 100 g sugar
- 1 sachet of vanilla sugar
- 150 g mascarpone
- ½ tsp cinnamon powder
Instructions
Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes
Dessert cream with mascarpone
Place the butter, sugar, and vanilla sugar in a saucepan and bring to a boil, stirring constantly. Stir until the desired degree of browning is achieved. Add the mascarpone and cinnamon and mix well. If necessary, pour the sauce through a sieve if the mascarpone is not completely dissolved. Pour into a screw-top jar while still hot and store in the refrigerator. The consistency of this sauce is more reminiscent of creamy honey stored in the refrigerator. It is firm and therefore ideal as a spread. This sauce is versatile. It tastes just as good in whipped cream as it does as part of a cake filling. There is nothing wrong with snacking on the sauce on its own. We also like it as a spread. Note: The sugar is usually melted before adding the butter. However, there is a risk that the sugar will burn and the sauce will become inedible. This risk is eliminated here.
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