Batter:

• MELLA GOURMET WHIP: 0.750 kg
• MASCARPONE: 0.250 kg
• Caster Sugar: 0.450 kg
• Egg Yolks: 0.220 kg
• Milk: 0.200 kg
• Corn starch: 0.110 l
• Total weight: 1.980 kg

Instructions for use: Whisk egg yolks and 125 g of sugar in a mixer until pale yellow. In a saucepan, combine MELLA GOURMET WHIP, 325 g of sugar, milk, and MASCARPONE. Heat on the stove until hot. Slowly whisk half of the hot mixture into the egg yolks, then pour the entire egg yolk mixture back into the saucepan. Continue to whisk on the stove until it starts boiling. Transfer the newly cooked pastry cream into prepared molds. Let it cool at room temperature for 20 minutes, then bake.

Baking temperature: 180 °C - 190 °C

Baking time: 18 - 20 minutes

General hint: Let the Swiss cakes chill for 2 hours at +4°C before serving.