¼ cup pasteurized egg whites ¼ cup water ½ cup sugar 1 cup whipping cream 1 8 ounce carton mascarpone cheese 2 tablespoon Frangelico or other hazelnut liqueur ⅓ cup hazelnuts
Alan’s Pie Pastry
3 ¾ cup all-purpose flour 1 tablespoon sugar ½ tablespoon Kosher salt ½ teaspoon baking powder 1 ¾ cup cold unsalted butter ⅔ cup ice-cold water 2 tablespoon sour cream 1 teaspoon vinegar
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Trim top rim of foil pie pan at about 2-inch intervals; fold upwards.
