MASCARPONE CREAM WITH PASTEURIZED EGGS, PERFECT RECIPE
The perfect recipe for mascarpone cream with pasteurized eggs, ideal for creamy desserts.
In my opinion, one of the most delicious creams is mascarpone cream, which I often make WITHOUT EGGS IN THE MIX and it’s very good, but this one is truly heavenly, super creamy, and above all, easy to make without using a thermometer, in case you don’t have one at home, although I always suggest buying one because it’s very handy to have at hand 😉
With this cream, you can create many super creamy desserts like TIRAMISU’ or even fill shortcrust pastries with this cream 😉
Let’s see how I made it.
EMIMETTOAIFORNELLI advises you:
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz mascarpone
- 2 egg yolks
- 2.8 oz sugar
- 0.7 oz water
Tools
For the successful outcome of the recipe, I recommend these tools (ADV)
- Electric Whisks
- Thermometer
- Pot
Steps
Among the tools, I included the kitchen thermometer that you can purchase with a simple click, but if you don’t have it, don’t worry, I’ll tell you how. Continue reading the recipe 🙂
In a small pot, pour half of the sugar from the total recipe (in this case, 1.4 oz) and add the water.
Turn on the stove at a very low flame and let it melt slowly..
.
In a bowl, pour the two egg yolks and the remaining sugar, start whisking with the electric whisks while keeping an eye on the syrup.
With or without a thermometer:
With the thermometer, insert it into the boiling water; as soon as it reaches 230°F, it’s ready.
Without a thermometer, just wait 3/4 minutes from when it starts boiling. Make sure it doesn’t turn brown and become CARAMEL.
At this point you have to become good equilibrists: with one hand the pot, with the other the electric whisks, pour the syrup slowly while whisking at medium speed, make sure to add it a little at a time.
Continue whisking for another 5 minutes after adding all the syrup to cool it well.
Once the eggs are pasteurized, add the mascarpone in three additions, always whisking.
At this point, let your cream rest in the fridge for an hour before using it and make sure to resist eating it by the spoonful 🙂
Storage
It can be stored in the fridge for up to three days, but you can easily freeze it and take it out when needed 😉
