Mascarpone and cream is an eggless variant of the classic mascarpone cream for panettone or pandoro. This cream is quick to make and can be prepared at the last minute.
If you are looking for a cream for panettone, be sure to read the recipe
- Difficulty: Easy
- Cost: Very economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 411.75 (Kcal)
- Carbohydrates 21.74 (g) of which sugars 15.12 (g)
- Proteins 2.71 (g)
- Fat 36.88 (g) of which saturated 14.58 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 31.50 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 4 people
- 8.8 oz mascarpone
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Tools
- 2 Bowls
- 1 Whisk
- 1 Spoon
- 1 Mixer
- 1 Spatula
Procedure
The recipe and procedure are very simple, the trick for a smooth and lump-free cream is the combination of mascarpone with whipped cream!
First, let’s start with the whipped cream; I recommend using fresh cream rather than vegetable cream. When you prepare the cream, it should be cold from the fridge, making it easier to whip.
Start by placing the cold cream in a large bowl and whip at high speed until the cream is fluffy and thick.
Now that the cream is whipped, let’s mix the mascarpone with half of the sugar in a second bowl. There’s no need to use a mixer here; just use a spatula or spoon.
When you combine mascarpone with sugar, it tends to become softer and more pliable, making it easier to incorporate into the cream.
Now we have two separate creams; to avoid deflating the cream, we must add 1/3 of it to the mascarpone mixture and gently mix from top to bottom.
Once the mixture absorbs the first portion of cream, add another 1/3 of cream and stir gently from top to bottom.
Finally, fold in the remaining cream, and you’re done—a soft and delicious cream.
Your mascarpone and cream dessert is ready!
Serving Suggestions:
How to present our cream? The mascarpone and cream dessert is quite thick; I recommend adding generous spoonfuls directly onto the panettone or pandoro.
Alternatively, you can prepare a large bowl or tureen with a spoon so guests can help themselves freely.
