What would Christmas (or New Year’s Eve) be without mascarpone cream? It’s soft, delicate, velvety, perfect for accompanying a slice of panettone or pandoro. However, I will tell you that, outside of the Christmas season, I find it ideal for enriching and making simple pantry cakes like margherita cake or yogurt cake even more delicious. And I’ll add one more thing: try it by the spoonful, on its own, pure. You’ll see how wonderful it is!
Other creams… not to be missed!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mascarpone cream
Of course, you can halve the quantities if you’re making it for a few people.
- 18 oz mascarpone
- 6 eggs (medium)
- 3/4 cup sugar
- 1 pinch cream of tartar
- 2 tbsp Marsala wine (optional)
- unsweetened cocoa powder (for dusting)
Tools
- 1 Bowl large
- 1 Bowl medium
- Electric mixer
- 1 Spatula
Preparation of mascarpone cream
First, separate the egg yolks from the whites. I recommend putting the yolks in the larger bowl.
Add a pinch of cream of tartar to the egg whites and beat them to stiff peaks with the electric mixer. Then set them aside.
Combine the sugar with the yolks and beat very well, always with the electric mixer, until they become frothy.
Then add the mascarpone and mix the mixture again until you get a smooth cream.
Add the Marsala wine, if desired.
At this point, using a spatula, gently fold in the beaten egg whites, mixing with delicate movements from bottom to top to avoid deflating the mixture.
Transfer the mascarpone cream to a serving bowl and keep it in the fridge until serving time. Serve it sprinkled with a bit of unsweetened cocoa powder. Enjoy! Paola
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