Mascarpone cream for tiramisu is a delicious, dense, compact, and irresistible cream.
Made with eggs, sugar, and mascarpone, it is the filling for the classic tiramisu, the most beloved Italian dessert, but it can also be used as a dessert on its own or to fill pandoro and panettone at Christmas, or colomba at Easter. The original preparation does not include any cooking step, but for safety, in the following recipe, a “homemade” pasteurization of the eggs is provided, thus eliminating bacteria and the risks of contamination of the eggs themselves.
Read on to find out how to make mascarpone cream for tiramisu with the easy and safe recipe just below the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 17.6 oz mascarpone
- 4 egg yolks
- 2 egg whites
- 3.5 oz sugar
Preparation of Mascarpone Cream for Tiramisu
In a small saucepan, heat 3.5 oz of sugar with 0.5 oz of water until the sugar dissolves and the resulting syrup is clear and full of bubbles (if you have a kitchen thermometer, the temperature should be 250°F, otherwise assess that it has the described appearance).
With an electric mixer, whip the egg whites while slowly adding the prepared syrup, until the bowl they are in cools down and the egg whites are stiffly beaten.
Prepare another syrup in the same way, with 3.5 oz of sugar and 0.5 oz of water, bringing it to the same temperature of 250°F (or until the sugar is dissolved and the syrup is clear and full of bubbles).Beat the egg yolks with the mixer, gradually adding this other syrup until they are well frothy.
In a bowl, using a spatula, work the very cold and well-drained mascarpone to soften it, then gently combine it with the whipped yolks, mixing from bottom to top until a homogeneous mixture is obtained.
Also gently fold in the stiffly beaten egg whites with a spatula, always mixing gently from bottom to top.
Your mascarpone cream for tiramisu is ready to be used.
Notes
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