MASCARPONE CREAM for PANDORO PANETTONE
The mascarpone cream is one of the most indulgent and loved preparations, mainly used to make tiramisu. With its velvety texture and delicate flavor it is also perfect to accompany pandoro, panettone or colomba.
A delicious and very easy cream that everyone will surely love, also suitable for creating and filling all types of desserts, from the classic layered cake to tarts, cookies and of course tiramisu.
It can be prepared in advance and stored until serving time. Read the recipe below and please let me know if you liked it. Below I leave you other recipes to use mascarpone besides the Mascarpone Cream without Eggs version.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 227.02 (Kcal)
- Carbohydrates 17.87 (g) of which sugars 13.87 (g)
- Proteins 2.82 (g)
- Fat 17.04 (g) of which saturated 9.81 (g)of which unsaturated 0.58 (g)
- Fibers 0.00 (g)
- Sodium 36.58 (mg)
Indicative values for a portion of 50 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
- 1 3/4 cups mascarpone (about 400 g (14 oz))
- 1/2 cup + 2 tbsp granulated sugar (about 120 g (4.2 oz))
- eggs (4 whole)
- rum (or Marsala, 1 small glass (about 1 fl oz / 30 ml))
Tools
- Bowl
- Electric mixer
Preparation
Break the eggs and separate the yolks from the whites.
Beat the egg whites until stiff peaks form, while in another bowl beat the yolks together with the sugar using electric beaters until you obtain a light, fluffy and pale mixture (about 5 minutes).
In a third bowl work the mascarpone with the rum until well combined.
At this point fold the mascarpone into the yolk mixture gently with a spatula, then add the beaten egg whites. You will obtain a velvety mascarpone cream, soft yet firm, perfect to accompany panettone or pandoro, or simply to enjoy by the spoonful!
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STORAGE
Once ready, the mascarpone cream for pandoro can be stored in the refrigerator for up to 2–3 days, covered with plastic wrap. It is not suitable for freezing.
VARIATIONS AND TIPS
If you want to make the mascarpone cream more voluminous and creamy you can add 100 ml of heavy cream, whipped to stiff peaks, and gently fold it into the mascarpone cream using a spatula with bottom-to-top motions.
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