The mascarpone cream has always been the cream that accompanies panettone and pandoro when served at the table during the holidays. It is a sweet and rich cream based on mascarpone, there are a thousand variants, some with alcohol and others without, here’s how we make it in my house.
If you are looking for ideas for creams to serve with panettone and pandoro, don’t forget to read the recipe for
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 250.06 (Kcal)
- Carbohydrates 22.37 (g) of which sugars 18.06 (g)
- Proteins 3.72 (g)
- Fat 17.67 (g) of which saturated 10.09 (g)of which unsaturated 0.92 (g)
- Fibers 0.02 (g)
- Sodium 46.66 (mg)
Indicative values for a portion of 80 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 6 people:
- 8.8 oz Mascarpone
- 2 Eggs
- 1/2 cup Sugar
- 1 tbsp Fortified wine (Marsala, Rum, Cognac, Brandy)
Tools
- 1 Bowl medium 2 qt
- 1 Bowl medium 1 qt
- 1 Whisk
- 1 Electric whisk
- 1 Spatula silicone
Procedure
For a good mascarpone cream, you must start with good quality ingredients, the eggs must be very fresh because they will not be cooked. The best mascarpone is the one that appears solid and without liquid in the container; the result will be more consistent and creamy.
To avoid problems with the eggs, I recommend using pasteurized egg yolks and whites which are easily available on the market. 2 yolks are equivalent to 30 g, 1 white to 35 g.
Put the mascarpone and half the sugar in a large bowl and mix with a hand whisk or spatula to combine the two ingredients
Add to the mixture of yolks only and mix with the hand whisk or electric whisk. If you use the electric whisk, pay close attention; egg yolk takes a few minutes to combine with the mascarpone, and if the bowl doesn’t have high sides, you could make a mess.
Whisk the egg whites until stiff with the remaining sugar until it becomes foamy and curls form, it will take about 3 to 5 minutes. I recommend using the electric mixer/whisk for optimal results.
For a lightly alcoholic mascarpone cream, add marsala, brandy, or whiskey to the mixture.
Tip: For a non-alcoholic version, put the liquor in a small pot over high heat. When it begins to simmer, ignite with a lighter, and you will see a blue flame. When the flame goes out, the alcohol component will have evaporated, leaving only the flavor of the liquor.
Mix 1/3 of the egg whites into the mascarpone cream and gently fold from the bottom to the top, then add another third.
When the second third is incorporated, add the last portion of stiff egg whites.
When the cream is ready, let it rest in the refrigerator covered with plastic wrap for 2-3 hours. Remove from the refrigerator just before serving.
Your mascarpone cream for panettone is ready!
Plating tips:
I recommend making small cups to bring directly to the table for your guests. If you like a firm and whipped mascarpone cream, you can serve it already with the panettone and pandoro on the plate to be brought to the table
Wine pairing with mascarpone cream:
I recommend pairing mascarpone for panettone with a classic sparkling wine. Alternatively, you can serve it with a dry fortified wine like a Moscato or a Passito.
