Thankfully, there’s also a pastry cream for cheaters—a one-bowl recipe that takes just 10 minutes to make and involves no actual cooking. The genius method comes from Life Is What You Bake It Instructions. In a mixing bowl with paddle attachment, beat cream cheese and butter on medium high speed until fluffy, about 1 minute. Add powdered sugar and beat on low speed for a minute. Then increase the speed to medium high and continue to beat until smooth and fluffy, about 3 minutes. Stir in vanilla extract and salt. Also, make sure your runny mashed potatoes are warm so that it fully dissolves into the mixture. 2. Heat on a Stovetop. One way to thicken mashed potatoes is to add more heat. In a large pot, heat the runny potatoes over low to medium heat. Stir occasionally to prevent it from sticking to the bottom of the pot. Carefully separate the egg yolks and whites into two separate bowls. Add 3 tablespoons of sugar to the egg yolks and whisk them with an electric whisk until pale and thick. Add the mascarpone and whisk again until smooth and creamy, set aside. Clean your beaters thoroughly. Step 2: Prepare the cream mixture. First, separate the eggs into yolks and whites. The egg whites aren’t needed in this recipe, so you can save them for something else. Store, covered, in the fridge for up to 2 days or in the freezer for between 2-3 months. Thaw in the refrigerator before using. Make the Filling: Cook the egg yolks, sugar, and milk until slightly thickened. Let cool slightly, then chill in the fridge for about an hour. When the filling has fully chilled, mix in mascarpone cheese. Make the Whipped Cream: Beat heavy cream with vanilla extract until stiff peaks form. Place in a pastry bag with a large round pastry tip. Either dip the Lady Fingers one at a time in a flat bowl containing the coffee or place 3-4 lady fingers (depending on size of cookies) on a plate and spoon the coffee over the cookies. Form a heart with the mascarpone filling on the coffee soaked lady fingers. In a separate bowl, beat the mascarpone, sugar and vanilla, until starting to thicken up and it also reaches soft peak stage. Mix in the lemon zest with a spatula. Fold ⅓ of the whipped cream into the mascarpone mixture gently so as not to knock out the air and repeat two more times until all incorporated. Especially Good with Frozen Fruit. If you're cooking a berry pie out of season and have to use frozen fruit, using a grated apple and tapioca starch will come in handy, since thawed berries tend to be extra-watery. After being in the freezer, frozen blueberries can "purge," or release extra liquid, as they thaw. Image via The Mountain Kitchen. R600Co.

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