Mascarpone cream without egg whites, the original recipe, only with yolks, without egg whites. Chatting with some Venetian ladies, I discovered that originally the famous mascarpone cream, used to prepare tiramisu, was without egg whites; in fact, they told me that tiramisu was an energetic dessert, prepared with yolks worked with sugar, to which mascarpone and coffee were then added to make a dessert that gave the right energy boost. So I followed the suggestion and tried the recipe, I pasteurized the yolks so I could enjoy it safely, and it also keeps for a few more days.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 2 cups
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Mascarpone Cream Without Egg Whites
- 9 oz mascarpone
- 2 egg yolks
- 1/4 cup sugar
- 1 shot rum (or water)
Tools to Prepare Mascarpone Cream Without Egg Whites
- 1 Bowl
- 1 Saucepan
- 1 Thermometer
- 1 Electric Whisk
Steps to Prepare Mascarpone Cream Without Egg Whites
In a bowl, put the 2 egg yolks. In a saucepan, put the liquor and sugar. Heat to 250°F (121°C), it is a bit challenging with the liquor; if you want to make it easier, use simple water. Measure the temperature with a kitchen thermometer.
Once the syrup reaches 250°F (121°C), pour it immediately into the yolks and work with the electric whisks, thereby pasteurizing the yolks to about 140°F (60°C); work a little to obtain a clear cream.
Then add the mascarpone and work with the electric whisks to mix it well with the yolks. At this point, our mascarpone cream without egg whites is ready, perfect to be enjoyed in glasses with ladyfingers, other types of biscuits, to accompany a good Panettone or Pandoro, or to prepare tiramisu, obviously adjusting the amount for the dessert to be filled.
Store in the fridge for a maximum of 3 days.
Those who wish can also add egg whites, beaten stiff, and pasteurized with half of the syrup. As an alternative to egg whites, whipped cream can be added.
