Perfect mascarpone cream, without raw eggs, with pasteurized eggs, with step-by-step video recipe to prepare the most delicious cream in the world, the legendary tiramisu cream, the one needed to make a good tiramisu, the most famous and beloved Italian dessert in the world, with pasteurized eggs. Preparing mascarpone cream is very simple, but often mistakes are made because people are in a hurry. I advise you to take 10 minutes, yes at most 10 minutes, the time to prepare a delicious mascarpone cream for tiramisu. It’s important to keep in mind the small, sequential steps that allow us to get a good cream in a short time. For example, beat the egg whites first so that we don’t have any problems using dirty beaters for the yolks, yes, a small trick that will save us time because, as you surely know, egg whites should always be beaten with clean beaters, otherwise they don’t whip perfectly. If you didn’t know before, now you know this too. I often see disastrous tiramisus, it looks like a broth, a soup, at the bottom there’s a mix of coffee and what were once biscuits, now all one with the cream that’s sadly squashed at the bottom as if it wants to escape from the top of the ladyfingers, those pesky things that don’t make its life easy. Do you know why the cream drips all to the bottom? Because in the beginning it was prepared badly, too liquid. This happens when the egg whites are not incorporated properly, for example when using an electric beater, and yes, the electric beater is not used at that stage. Often you ask me how to pasteurize eggs for tiramisu because you don’t want to take risks eating raw eggs, so to avert any danger and avoid the feared salmonella, I thought of making a delicious tiramisu cream without raw eggs with pasteurized eggs. Let’s see together how to prepare it. If you want you can also try the pastry cream with mascarpone without raw eggs.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: for 8 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz mascarpone
- 4.9 oz sugar
- 1.4 oz water
- 4 eggs
- 1 shot glass rum
Tools
- 2 Bowls
- 1 Small pot
- 1 Electric mixer
- 1 Spatula
Steps for Mascarpone Cream without Raw Eggs
1. Separate the yolks from the egg whites into 2 large bowls.
2. In a small pot, place 0.7 oz of water with 2.5 oz of sugar and bring to low heat.
3. Meanwhile, start beating the egg whites with the electric beaters.
4. Check the syrup temperature on the stove, it should reach a maximum of 250°F, for this you need a kitchen thermometer. If you don’t have one, remove it from the heat before it starts to turn yellow; otherwise, the sugar will caramelize.
5. Immediately pour the hot syrup into the egg whites and continue working with the electric beaters until you get stiff peaks.
6. Repeat the operation with the yolks, beat a little with the electric beaters.
7. Prepare the syrup with 0.7 oz of water and 2.5 oz of sugar and bring to 250°F at which point add to the yolks and work until you get a soft and creamy foam.
8. Add rum or other liquor to taste, a shot glass is enough, add it to the yolks.
9. Now add the mascarpone and mix again with the electric beaters until you get a creamy and homogeneous mixture.
10. Now set aside the electric beaters, incorporate the egg whites a little at a time, with the spatula, following slow movements from bottom to top. When you have incorporated all the egg whites, our mascarpone cream will be ready, soft and delicious, and without raw eggs, with pasteurized eggs.
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If you don’t want to pasteurize the eggs, just beat the egg whites without sugar. Then beat the yolks with all the sugar and the liquor. Add the mascarpone to the latter with the beaters, then with the spatula, add the egg whites.
