Mascarpone Cream with Raspberries

Using a stand mixer, beat egg whites until stiff peaks form, remove from mixer and place in fridge. In a separate bowl, use the mixer to cream the egg yolks and sugar.

Add Galbani® mascarpone to the egg yolk mixture, mix at medium speed until fully incorporated.

When the mixture is smooth, carefully fold in the beaten egg whites until fully incorporated.

Refrigerate for at least 30 minutes before serving.

Pour into a bowl and garnish with raspberries and mint leaves.