Preparation:

The liquid ingredients are weighed out and heated in a pot. Set aside about 100 g of the mixture and then stir in the pudding powder, cornstarch, sugar, salt and vanilla extract. When the whipped cream and water mixture boils, the remaining custard powder mixture can be whisked in. With the mixture simmering gently, continue stirring the custard for 1 minute. A cling film can then be placed over the pudding to prevent a skin from forming.

When the pudding has cooled, it is again stirred with the food processor until creamy. Thereupon, the creamy pudding can be gradually blended into the mascarpone while stirring constantly until a homogeneous creamy cake cream is obtained.