1.000 g Mascarpone Quescrem
160 g sugar
Make a syrup with the water and sugar and let it cool down to 30ºC. Put the Mascarpone Quescrem in the bowl of the mixer and put it at minimum speed until it is mixed. Mix at maximum speed for 2 minutes or until it acquires a creamy aerated and consistent texture. Incorporate the syrup in thread at 30ºC. Put in a piping bag with a nozzle and use as decoration.