Lemon Mascarpone & Gingersnap Trifle




1 cup mascarpone cheese, softened

1/4 cup cane sugar

zest from 1 lemon

1 teaspoon vanilla extract

pinch of salt

1 1/2 cups heavy cream

1 cup crushed gingersnaps

Using a stand mixer fitted with the whisk

attachment, beat together the mascarpone,

sugar, lemon zest, vanilla, and salt until

smooth. Add the heavy cream and beat together

until light and fluffy. Use a piping bag to pipe

the mixture into a Yuzu Citrus cup, layering with

crushed gingersnaps.