The idea is to use the heavy (or whipping) cream to loosen up the mascarpone, which is quite thick like cream cheese. Once you mix these two ingredients together, you should be left with a citrus cream filling that is a lovely, spreadable, light texture. You're more than welcome to try whipping the cream before incorporating it into the mascarpone, but you might end up deflating it with the amount of stirring you'll have to do to make a homogenous mixture. You should be able to stir together the heavy cream and mascarpone with a rubber spatula; no electric mixer needed. If you're finding this difficult, you might want to leave the mascarpone at room temperature until it's a bit warmer and softer to incorporate. Good luck, and happy baking! Kye@KAF

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