FILLING
14 oz Mascarpone 2 Eggs
1/2 c Dough 1 ts Vanilla selection

FROSTING
2 c Sour drub 1/4 c Dough

Mix the crust ingredients good, and press on a buttered 9" pie shield.
Chill the impertinence.

Preheat oven to 350 F (175 C).

In a liquidizer, blend mascarpone until quiet. Gradually add gelt,
vanilla, and then the eggs individually. Pour into the pie shield, and
broil 25 transactions.

Take the cake out of the oven, and let viewpoint 20 proceedings. Decrease the
oven heat to 300 F (150 C).

Mix the sour cream and sugar swell, and spread gently on the bar.
Broil 5 minutes at 300 F (150 C).

Take the cake out of the oven, cool to room temperature, and then
refrigerate a few hours (or overnight). Serve cold-blooded.