Delicious mascarpone cream with added whipped cream, replacing egg whites with cream, to make our mascarpone cream even more delicious and definitely more stable, in case you usually have difficulty making a firm and non-liquid cream that doesn’t drip. Whipped cream can also be the remedy if our mascarpone cream turned out a bit runny, perhaps because we forgot to whip the egg whites separately if we used them in our cream. I used this delicious cream to prepare the Christmas Tiramisu zuccotto, which is a true delight for the eyes and palate, creamy goodness for all the senses. Prepare it yourself, maybe for a simple tiramisu or to accompany a good slice of panettone or pandoro at Christmas. It’s also excellent for filling layered cakes, it holds perfectly.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Delicious Mascarpone Cream with Whipped Cream
- 1 cup mascarpone
- 1 cup heavy cream
- 4 tbsps sugar
- 1 shot rum
- 2 egg yolks
Tools for Preparing Delicious Mascarpone Cream with Whipped Cream
- 1 Small pot
- 2 Bowls
- 1 Electric mixer
- 1 Thermometer
Steps to Prepare Delicious Mascarpone Cream with Whipped Cream
In a bowl, place the 2 egg yolks. In a small pot, add sugar and rum or water and bring to 250°F (120°C), pour immediately over the yolks and whip quickly with the electric mixer.
Add the mascarpone and mix with the mixer to obtain a smooth cream.
In a clean bowl with well-washed and dried beaters, whip the cold heavy cream from the fridge.
Add the prepared mascarpone cream to the whipped cream made solely with egg yolks and mix again with the mixer. At this point, if desired, add a bit of vanilla extract, mix, and our delicious mascarpone cream with whipped cream is ready.
The cream keeps in the fridge for 2-3 days.
