The pasteurized mascarpone cream is a delicious and creamy spoon dessert that is well known, often used to make classic tiramisu. During the Christmas holidays, it frequently accompanies panettones and pandoros, but it can also be used to fill cakes. It’s so delicious that I would eat it by the spoonful.
It is very simple to prepare the mascarpone cream, but as we know, eggs are needed and we are not always sure of their provenance and freshness. It is better to use them after pasteurizing to avoid toxication. For pasteurization to be done properly, a kitchen thermometer is needed to ensure that the water and sugar syrup reaches 250°F. It’s easily available in all well-stocked kitchen supply stores. In any case, I leave below in the tools section, the link to easily purchase one.
However, I’ll reveal a trick to know when the syrup reaches the correct temperature without using a thermometer. The first thing you’ll notice is the color change of the syrup: it will turn from white to amber. Large bubbles will also form, and to be even more certain, you can test by dipping a spoonful of syrup in a glass of cold water. If you see a bubble form, the syrup is ready to be added to the yolks. Indeed, in this recipe, I used only the yolks, but you can also pasteurize the egg whites using the same method, and I’ll explain how.
In short, to pasteurize the egg whites as well, first pasteurize the yolks using 1/2 cup of sugar and 1 3/4 tablespoons of water taken from the total to prepare the syrup. For the egg whites, prepare a syrup with 2/3 cup of sugar and 1 3/4 tablespoons of water. The procedure is the same for both. Once the pasteurization process is complete, you can add the mascarpone to the yolks and then the egg whites with motions from bottom to top. That said, it is always better to use a kitchen thermometer to be more precise and not exceed the temperature; otherwise, you risk caramelizing the syrup.
I assure you that it is much easier to do than to explain, and then you can safely enjoy this delicious cream. Now let’s go to the kitchen, because the pasteurized mascarpone cream will be ready in a click!
If you are interested in other creams, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 716.23 (Kcal)
- Carbohydrates 60.87 (g) of which sugars 48.41 (g)
- Proteins 6.67 (g)
- Fat 54.48 (g) of which saturated 31.07 (g)of which unsaturated 2.64 (g)
- Fibers 0.00 (g)
- Sodium 70.07 (mg)
Indicative values for a portion of 151 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
- 2 1/4 cups mascarpone
- 4 egg yolks
- 7/8 cup sugar
- 3 1/3 tbsp water
Tools
- Mixer
- Bowl
- Saucepan
- Thermometer
Steps
To prepare the mascarpone cream with pasteurized yolks, first remove the eggs from the refrigerator and leave them at room temperature for at least half an hour. Then separate the egg whites from the yolks and place the latter in a bowl. You can use the egg whites to make meringues, or if you prefer, you can pasteurize them following the instructions given in the introduction.
In a separate saucepan, combine the sugar and water and place over low heat. As soon as it boils, check with a kitchen thermometer that it reaches 250°F.
Meanwhile, begin working the yolks with the electric whisks. Once the syrup has reached the correct temperature, pour it slowly over the yolks, continuing to work them with the whisks. Continue beating the yolks until you have a light and frothy mixture and the bowl is cold. This way, you have achieved pasteurization.
Now add the mascarpone to the bowl with the pasteurized yolks and continue to beat with the whisks until the ingredients are well combined and you have obtained a fluffy and frothy cream.
The pasteurized mascarpone cream is ready! Let it rest in the refrigerator for 2 hours before enjoying it by the spoonful or using it for your pastry creations.
Variations and Tips for Pasteurized Mascarpone Cream
The pasteurized mascarpone cream can be stored in the refrigerator for a maximum of one or two days in a covered container. It cannot be frozen.
FAQ Questions and Answers for the Pasteurized Mascarpone Cream
Why is it better to pasteurize eggs?
In this preparation, raw and uncooked eggs are used. Since we are not always sure of their origin and freshness, it’s always better to pasteurize them. This way, the eggs undergo a process that allows them to be sterilized and eliminates any potential microbial growth.
What is pasteurization?
It’s a thermal remediation where a raw food is heated to eliminate all vegetative bacteria that could foster microbial growth
