Mascarpone Cream Option 1: Using Heavy Cream (Recommended)
1. Prepare the Mascarpone

Whisk the cold mascarpone cheese on medium speed for 30–60 seconds until smooth and creamy. Scrape the bowl and set aside.

2. Heat the Egg Yolks

In a heat-proof bowl, whisk together the egg yolks and sugar. Place the bowl over a saucepan with simmering water, ensuring the bowl does not touch the water. Whisk on medium-high speed for exactly 2 minutes until light and fluffy.

3. Combine the Mixture

Add the egg yolk mixture to the mascarpone cheese. Add vanilla and salt, then whisk gently until just combined.

4. Whip the Cream

In a separate bowl, whip the chilled heavy cream until medium-stiff peaks form.

5. Fold Together

Gently fold the whipped cream into the mascarpone mixture in 2–3 additions until smooth and airy.

Mascarpone Cream Option 2: Using Egg Whites
1. Prepare the Mascarpone

Whisk mascarpone cheese until creamy and smooth.

2. Heat Egg Yolks

Whisk egg yolks with 1/3 cup sugar over a double boiler for 2 minutes until fluffy.

3. Mix with Mascarpone

Add the egg yolk mixture, vanilla, and salt to mascarpone and whisk until combined.

4. Make the Meringue

In a clean bowl, whisk egg whites with remaining sugar over simmering water until the mixture reaches 160°F. Remove from heat and continue whisking until glossy stiff peaks form.

5. Fold Together

Fold the meringue gently into the mascarpone mixture in batches until light and airy.