GRAND MARNIER LADYCAKE WITH ALMOND MASCARPONE CREAM
serves twenty-five

ALMOND MASCARPONE CREAM

2 cups heavy whipping cream
1/3 cup confectioner's sugar
1 cup mascarpone cheese
1/2 tsp almond extract
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In a medium chilled bowl, whip the heavy cream at high speed until soft peaks can be formed. Continue beating and add in sugar gradually, then add in mascarpone in small chunks until completely combined and finally add in almond extract. This cream will be spread between the cake layers and a thin layer will go around the sides and top of the cake to hold the fondant on.

NEXT: Assembly and fondant covering

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