Preparing mascarpone cream with the Thermomix is simple, safe for egg pasteurization, quick, and accessible to everyone, even those who want impeccable results without stress. Thanks to the precise temperature control and powerful blades, the Thermomix allows you to achieve a smooth, velvety, and well-whipped cream in just a few minutes, minimizing steps and errors. Whether you’re making it for a classic tiramisu, a dessert in a glass, or as a filling for cakes and rolls, this Thermomix version will ensure a perfect consistency and balanced taste, just like the traditional one… but with all the convenience of kitchen technology.
Here are more recipes to make with the Thermomix:
- Preparation time: 30 Minutes
- Cooking methods: Cooking with kitchen robot
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 egg yolks
- 3.5 oz sugar
- 17.5 oz mascarpone
- as needed vanilla flavor
- 2 tablespoons Marsala (liquor)
Tools
- 1 Kitchen robot Thermomix
Steps
Place eggs and sugar in the bowl.
Place the measuring cup on the lid.
Set:
👉 7 min | 158°F | speed 4
📌 In this step, the eggs are pasteurized thanks to the Thermomix’s temperature control.Insert the butterfly whisk.
Whip without measuring cup:
👉 8–10 min speed 3.5
The mixture should become light, fluffy, and completely cold.If it’s not cold yet, it’s best to place it in the fridge for half an hour.
Remove the butterfly whisk.
Add the cold mascarpone (and vanilla if used) and 2 tablespoons of liquor.
Mix:
👉 30–40 sec speed 3
⚠️ Do not increase the time: the mascarpone may become liquid.Do not exceed speed 3 with the mascarpone
Rest (recommended)
Transfer the cream to a bowl.
Cover with contact plastic wrap.
Place in the fridge for 20–30 minutes before using.
Useful Tips
Use room temperature eggs for even pasteurization.
The mascarpone should be cold, but not icy.
If the cream is soft, resting in the fridge will fix it.
For a sweeter or firmer cream, increase the sugar by 0.35–0.7 oz.
