The mascarpone cream is the heart of tiramisu, the element that makes this great classic of Italian pastry so irresistible. Velvety, creamy, and with a delicate taste, it is a simple yet fundamental preparation, where balance and technique make the difference. Only a few quality ingredients and some tips are needed to obtain a smooth, stable, and enveloping cream, perfect to alternate with the ladyfingers soaked in coffee. In this recipe, I will show you how to prepare the mascarpone cream for tiramisu traditionally, with all the useful tips for an impeccable result, just like homemade.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 whole eggs
- 3.5 oz sugar
- 1.1 lbs mascarpone
- 3.5 tbsp water
- 1 cup heavy cream
Tools
- 1 Saucepan
- 1 Electric whisk
- 1 Ladle
- 1 Thermometer
Steps
Here is the recipe for mascarpone cream for tiramisu with pasteurized eggs, safe, stable, and perfect to be enjoyed by everyone without missing the taste of the traditional version.
1. Put sugar and water in a saucepan.
Heat over medium heat until the syrup reaches 250°F (use a thermometer).
Without a thermometer: it is ready when it makes big, slow bubbles and appears thicker.
2. Whip the whole eggs
Put the whole eggs in a large bowl.
Start whipping them with the electric whisk at medium speed until they become light and fluffy.
3. Pasteurize the eggs
When the syrup is at 250°F, pour it in a thin stream over the eggs while continuing to whip.
Pour slowly along the edge of the bowl, not directly onto the whisk.
Continue whipping for 5–8 minutes, until the mixture is voluminous, shiny, and the bowl feels cool to the touch.
This indicates that pasteurization has been done correctly.
4. Incorporate the mascarpone
Add the cold mascarpone from the refrigerator to the pasteurized egg mixture.
Mix with a spatula or at low speed with the whisk, just enough to obtain a smooth and homogeneous cream.
Add vanilla if using.
5. Rest (recommended)
Cover the cream with plastic wrap in contact and let it rest in the refrigerator for 20–30 minutes: it will be more stable for assembling the tiramisu.If desired, you can add whipped cream.
Useful tips
If you don’t have a thermometer, the syrup is ready when it forms big and thick bubbles (but the thermometer is always recommended).
Use high-quality mascarpone: it makes a difference.
For a firmer cream, you can slightly increase the sugar (up to 5.3 oz).
Avoid overworking the mascarpone to prevent it from becoming runny.
FAQ (Questions and Answers)
Mistakes to avoid
Syrup too cold → eggs not pasteurized
Syrup poured too fast → lumps
Mascarpone overworked → runny cream
