Egg-free mascarpone mousse

In another bowl, pour the remaining double cream and begin whipping with an electric mixer. When it is semi-whipped, gradually add the icing sugar and continue whisking until stiff. For perfect results, it is very important that the cream is very cold: before beginning, place the cream, bowl, and whisk in the refrigerator for at least an hour.
At this point, add the mascarpone to the whipped cream and combine everything, stirring gently with a spatula, from the bottom up, to avoid breaking the cream.

The egg-free mascarpone cream is ready to use in your sweet recipes according to your preferences.
Store the egg-free mascarpone cream in the refrigerator in an airtight container for up to 2 to 3 days.