Mascarpone Pudding

1 Preheat the oven to 350°F

Peel and cut the mascarpone into small cubes, remove any seeds and set aside

Place the mascarpone in a pan and dust with almonds

2 Pour lemon juice over the mascarpone and cook on low heat until it reaches a creamy consistency

If needed, add warm water to the mixture in tablespoon increments

3 Remove from heat and strain through a fine-mesh sieve

Add cinnamon and set aside

4 Beat the egg whites with salt until stiff and fold them delicately into the mascarpone pudding

5 Pour into an ungreased refrigerator dish and bake in a preheated oven at 350°F until golden brown

Let it cool, then unmold

Garnish with slices of mascarpone and caramel sauce.