Bimby mascarpone cream is one of the recipes I make most often when I want a quick yet indulgent dessert, especially if guests arrive at the last minute or if I want to put a simple but impressive spoon dessert on the table.
It’s a velvety, soft and delicate cream with a full but well-balanced flavor. Thanks to the Bimby I can pasteurize the eggs safely, a key detail that allows me to serve it with confidence even to children or during the warmer months.
I often use it to prepare tiramisu, to fill cakes, sponge cakes and sweet rolls, but it is also great served in simple cups with a dusting of cocoa. It only takes a few minutes to get an elegant, fresh and always appreciated dessert.
This recipe is suitable for Bimby TM31, TM5 and TM6 models.
I usually make the Bimby mascarpone cream when I already have a base ready, such as a homemade sponge cake, or when I want a cool dessert without turning on the oven. My son Michele loves it too, especially served with cookies like ladyfingers or cat’s tongue cookies.
A pastry chef’s tip: prepare the cream a little in advance. It keeps very well in the refrigerator for a couple of days and, the next day, it is even firmer and creamier.
How I pasteurize the eggs with the Bimby
Whipping the eggs with the sugar at 176°F in the Bimby achieves effective pasteurization, making the mascarpone cream safer without altering its flavor, color or texture.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Cooking with kitchen machine
- Cuisine: Italian
- Energy 665.60 (Kcal)
- Carbohydrates 48.01 (g) of which sugars 35.51 (g)
- Proteins 8.81 (g)
- Fat 53.26 (g) of which saturated 30.65 (g)of which unsaturated 1.80 (g)
- Fibers 0.00 (g)
- Sodium 114.18 (mg)
Indicative values for a portion of 150 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 Bimby mascarpone cream
This recipe uses a few simple ingredients. If you have intolerances, you can safely use lactose-free mascarpone: the result will still be excellent.
- 3 Eggs
- 6 tablespoons Sugar
- 17.6 oz (about 2 1/4 cups) Mascarpone (Cold from the refrigerator)
- Bimby TM31 – TM5
How I make the Bimby mascarpone cream
Place the butterfly whisk in the Bimby mixing bowl, then add the eggs and the sugar. Whip for 10 minutes at 176°F, speed 3, to obtain a light, well-whipped cream.
Once the cooking step is finished, let the whipped mixture cool at room temperature for about 5 minutes, then transfer the mixing bowl to the refrigerator for 30 minutes. This step is essential for the success of the cream.
Meanwhile, work the mascarpone with a whisk just long enough to make it smooth and uniform.Before continuing
If you are preparing this mascarpone cream, try these other simple and delicious desserts:
– Tiramisu in a glass without eggs
– Cocoa roll with mascarpone cream
These are all easy recipes you can find on the blog, perfect to prepare.
Take the mixing bowl back from the refrigerator, add the mascarpone and blend for 50 seconds at speed 3.
The Bimby mascarpone cream is ready: smooth, velvety and irresistibly indulgent.
