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Combine egg yolks and sugar in top of a double boiler, beat at medium speed with a handheld, electric mixer until thick and pale. Add water to bottom of double boiler and bring to a boil, reduce heat to low and cook, stirring constantly, 8 minutes or until reaches 160degrees. Remove from heat. Add mascarpone and beat until smooth. Beat 1 3/4 cups whipping cream at medium speed until stiff peaks form; fold into cheese mixture.
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