Mascarpone cream with cooked eggs is one of those comfort foods that can turn a simple dessert into a moment of pure indulgence. In this version, made with cooked eggs, tradition meets food safety without sacrificing the velvety texture and full flavor that make it irresistible. Perfect for filling tiramisù, accompanying cookies or enjoying by the spoon, this cream proves that even the most classic recipes can evolve while keeping their charm intact. Let’s make it step by step to achieve a flawless result.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 10 Minutes
- Portions: 6People
- Cooking methods: Thermomix, Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for mascarpone cream with cooked eggs
- 1 5/8 cups milk
- 3.2 oz granulated sugar
- 3 tbsp cornstarch
- 4 egg yolks
- 1 cup mascarpone
- 7 fl oz heavy cream (whipping cream)
- to taste vanilla
Tools
- 1 Thermomix / Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Small saucepan
- Bowls
- 1 Stand mixer
Preparation of the mascarpone cream with cooked eggs
First, prepare the cooked custard. In a small saucepan put the milk and part of the sugar, then heat until it’s just about to boil. In another bowl combine the egg yolks, the remaining sugar and the cornstarch, stirring until you obtain a smooth mixture. Then pour the hot milk into the bowl, a little at a time.
Transfer the mixture back into a saucepan and return it to the heat, stirring continuously with a whisk or spatula. The custard will thicken quickly and as soon as it begins to boil, remove it from the heat. Pour it onto a tray lined with plastic wrap, spreading it into a thin layer so it cools faster, and cover with plastic wrap directly on the surface.
When the custard has cooled, in the bowl of a stand mixer combine the custard, the heavy cream and the mascarpone. Add the vanilla and whip with the whisk attachment. Once ready, it will be airy and velvety.
WITH BIMBY: To prepare the cooked custard, put the milk, sugar, cornstarch and egg yolks into the mixing bowl. Cook for 9 minutes at 194°F, speed 4. Transfer the custard onto a tray lined with plastic wrap, spreading it into a thin layer to cool quickly, then cover with plastic wrap directly on the surface.
Once chilled, proceed as described above. In the bowl of a stand mixer combine the custard, the heavy cream and the mascarpone. Add the vanilla and whip with the whisk. When ready, it will be soft and velvety.
TIPS and NOTES
🧊 How to store
Keep it in an airtight container or covered with plastic wrap directly on the surface.
Always store it in the refrigerator, in the coldest part.
Avoid leaving it at room temperature for too long: it is a fresh and delicate cream.
⏳ How long it lasts
In the fridge it keeps for 2–3 days while maintaining optimal texture and flavor.
It is not recommended to freeze it: mascarpone tends to separate and lose creaminess.
🍰 How to use it
The mascarpone cream with cooked eggs is extremely versatile:
Perfect for a safer yet very creamy tiramisù.
Great for filling sponge cake layers, Swiss rolls, cold tarts.
Delicious as a spoon dessert, perhaps with fresh fruit or cookies.
Ideal for dessert cups with ladyfingers, crumble or chocolate.
Can become a base for mousses or semifreddos.
🍷 Wine pairings
Mascarpone cream is rich, soft and enveloping: it pairs well with sweet, aromatic wines with good freshness to balance its roundness.
Recommended wines
Moscato d’Asti Fresh, slightly sparkling, with notes of peach and white flowers. Perfect to lighten the creaminess.
Passito di Pantelleria Intense, fragrant, with apricot and honey notes. Ideal if the cream accompanies cookies or fruit.
Tuscan Vin Santo More structured, with notes of dried fruit and caramel. Excellent with tiramisù or layered desserts.
Recioto della Valpolicella Sweet, velvety red, perfect if the cream is paired with chocolate or cocoa.
Brachetto d’Acqui Aromatic and slightly sparkling, with notes of strawberry and rose. Perfect for cups with red fruits.
🥃 Liquor pairings
If you want to make the dessert richer or create an aromatic contrast, some liqueurs pair wonderfully with mascarpone cream.
Recommended liqueurs
Amaretto Almondy, soft, ideal to add to the cream or serve on the side.
Sweet Marsala Classic tiramisù pairing, gives depth and caramel notes.
Limoncello Fresh and citrusy, perfect to lighten the sweetness of the cream.
Dark rum Warm and spicy, great if the cream accompanies chocolate or cocoa cookies.
Sambuca or coffee liqueur Perfect for those who love intense aromas and a pronounced aromatic touch.
