- 1 cup mascarpone, room temperature
- Pinch of kosher salt
- 1/2 cup heavy cream
- 1/3 cup powdered sugar
- Using an electric mixer on low speed, beat mascarpone and salt in a large bowl. With motor running, gradually pour in cream. Increase speed to medium and beat in powdered sugar. Continue beating until mixture forms medium peaks.
- Filling can be made 1 day ahead. Cover and chill. Bring to room temperature before using.