Mascarpone Clouds Mini Carrot Cake
Moist, tender and delicious carrot cake topped with clouds of whipped Mascarpone cheese.
Servings 6
Ingredients
Mascarpone Clouds
- 227 g TreStelle® Mascarpone cheese
- 175 g full fat coconut milk 35% whipping cream works great, as well
- 12 g superfine sugar
- 7 g pure vanilla extract
- 1 envelope Whipped Cream Stabilizer optional
Instructions
- Chill a can of coconut milk in the refrigerator overnight. When ready to use, turn can upside-down and open without shaking. Drain of the separated liquids (do not discard, keep for smoothies).
- Chill the bowl and whisk of a stand mixer, by placing them in the freezer for three to five minutes.
- Add all the ingredients to the chilled bowl and whip on medium-high until firm peaks form.
- Fit a piping bag with a plain round tip and transfer the whipped Mascarpone to the bag.
- Pipe little balls all around the cake, starting at the edge and tapering off towards the centre. Pipe a second row, staggered from the first in the same manner as the first.
- Fill the centre with sprinkles and a Sixlet, or a mini rose.