Whipped cream is nice, bourbon-flavored whipped cream is even nicer, but this topping is the best. The addition of mascarpone makes it thicker, richer, and more stable than plain whipped cream. You can find mascarpone in the gourmet cheese section of your supermarket.
1/4 cup mascarpone cheese, at room temperature
1 cup heavy cream
1 tablespoon confectioners’ sugar
2 tablespoons bourbon
1 teaspoon vanilla
Using an electric mixer fitted with a whisk attachment (if you don’t have one, a regular beater will work just as well), beat the mascarpone until fluffy.
Add the cream and confectioners’ sugar and beat on medium-high until fluffy and thick enough to show tracks. Beat in the bourbon and vanilla.
Serve immediately or cover and refrigerate for up to 3 days.