What would Christmas be without mascarpone cream? I’m sure you also love to serve mascarpone cream with your pandoro or panettone, but would you like to try it in a different version? If so, try this delicious mascarpone cream with pasteurized eggs and citrus — very fluffy, light and delicate, ideal not only to accompany the most famous Christmas desserts, but also perfect for making citrus tiramisu, indulgent spoon desserts, stylish parfaits and a thousand other recipes. This scrumptious mascarpone cream with orange and lemon, fragrant and very easy to make, is a recipe you must try: despite using eggs, this delightful preparation stays firm and is very easy to handle. Want to try this original version of mascarpone cream? Let’s go to the kitchen — you won’t leave it again. Before you run to the stove, remember that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.

Also check out:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 20 Minutes
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients to make Mascarpone Cream with Citrus

2 cups mascarpone (about 500 g)
2 eggs (medium)
1/2 cup + 2 tbsp granulated sugar (about 120 g)
3 tbsp + 1 tsp water (about 50 ml)
1 tsp vanilla extract
1 orange (juicy; juice and zest (about 1/4 cup / 60 ml juice))
1 lemon (juicy; juice and zest (about 2 tbsp / 30 ml juice))

Tools

Electric hand mixers
Bowl
Saucepan
Whisks
Refrigerator
Thermometer

Steps to make Mascarpone Cream with Citrus

To prepare the mascarpone cream, start by pouring the water into a small saucepan, add the sugar and place it on the stove. Stir gently and bring the mixture to 121°C (about 250°F), measuring the temperature with a kitchen thermometer. If you don’t have one, the syrup will be ready when many small white bubbles form on the surface. Just before the temperature reaches 121°C, around 115°C (about 239°F), begin whipping the whole eggs with electric beaters.
When the syrup has reached 121°C (about 250°F), pour it in a thin stream over the eggs, lowering the mixer speed but continuing to beat until the mixture has completely cooled. (In this way the raw eggs should be pasteurized, but there is no absolute guarantee. To reduce contamination risk I also recommend cracking one egg and sliding it into a clean bowl, washing your hands, repeating with the second egg, then washing your hands again.)
Once you have a cool, frothy mixture, add half of the mascarpone and incorporate it with the whisk, then add the other half and the vanilla extract.
The mascarpone cream is already delicious at this stage and will be fairly soft.
To turn it into a firmer citrus cream perfect for filling a Yule log or other desserts, add the orange juice (about 1/4 cup / 60 ml) and the grated zest of the orange, mix with the whisk and wait 2 minutes before adding the lemon juice (about 2 tbsp / 30 ml) and its zest.
Once the citrus juices are incorporated, after a few minutes you’ll notice the cream, due to the typical chemical reaction of mascarpone, will become firmer and will continue to firm up over time. If it doesn’t, add a little more lemon juice (but don’t overdo it).
The mascarpone cream is now ready to be used to accompany pandoro and panettone, but also to make any desserts you like.
Store the cream in the refrigerator for up to 2 days and use it cold for the best texture and flavor.