To fill the genoise, I used a stabilized whipped cream which i make with 250grs mascarpone, about 300ml of heavy cream and a touch of pure vanilla extract. When I attended the workshop of chef @claire.heitzler organized by @thecreamlab.me, she gave us a tip: whip the cream on low to medium speed and then increase it gradually. That will avoid creating big bubbles and the whipped cream will therefore be more stable and less prone to deflating. Also, as always when whipping fresh cream, have your cream, your bowl and your whisks chilled to help whip it into a sifter cream. BY YASMINE…
