For 4 parts :
400 g Mascarpone
150 g Icing sugar
1 Pinch of saffron powder
4 Tablespoons Eyguebelle Cedrat Lemon Syrup
Separate the yolks from the whites of eggs. In a bowl, mix the yolks with the mascarpone, 100 g icing sugar, saffron and Eyguebelle Cedrat Lemon Syrup.
Whisk until stiff in white then add the remaining icing sugar while continuing to beat with the drummer.
Slide the foam into individual cups and store at least 6 hours in the fridge.