Today I want to share the simple and quick recipe for my delicious Mascarpone Cream. A soft and delicate cream that will win you over at the first spoonful. A base of amaretti, then a sweet mascarpone cream and finally dark chocolate. All the ingredients for the sweetest among you are here and all that’s left is to run to the kitchen and make my very tasty Mascarpone Cream together.
DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 439.61 (Kcal)
- Carbohydrates 37.95 (g) of which sugars 21.94 (g)
- Proteins 5.84 (g)
- Fat 31.48 (g) of which saturated 17.39 (g)of which unsaturated 4.95 (g)
- Fibers 1.74 (g)
- Sodium 100.13 (mg)
Indicative values for a portion of 120 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 for Mascarpone Cream
- 8.8 oz mascarpone
- 2 egg yolks
- 6.5 tbsp sugar
- 3 oz amaretti cookies
- 1.8 oz dark chocolate
How to prepare Mascarpone Cream
To prepare the Mascarpone Cream you must use very fresh eggs. Put the yolks and the sugar in a glass or stainless steel bowl.
Place the bowl over a saucepan with gently boiling water (the water must not touch the bottom of the bowl).Beat with electric whisks directly over the heat until the mixture reaches 140-149°F (it should become foamy and warm to the touch, but not boiling). If you don’t have a kitchen thermometer, below I suggest how to do it without one. Remove from the heat and continue whipping until it cools down before adding the mascarpone.
Fold the mascarpone into the whipped yolks using a spatula. Crumble the amaretti and divide them among 4 cups or glasses. Pour the Mascarpone Cream over them and finish with small pieces of dark chocolate. If you prepare it in advance, store it in the refrigerator.
See you tomorrow with a new recipe, hugs, Loredana
1) The finger test: quickly dip the tip of a very clean finger into the mixture while whipping.
If it’s lukewarm: you’re still far from done.
If it’s hot but you can keep it in for 2 seconds: you’re around 140-149°F.
If it’s too hot and you must pull it out immediately: attention, you’re over! Remove immediately from the heat.2) The spoon method: Take a metal spoon and dip it into the cream, then lift it out. The cream should coat the spoon evenly. Run your finger along the back of the spoon: if the mark stays clear and the cream doesn’t run to cover the trail, you have reached the correct thickness, which usually corresponds to the pasteurization temperature.
3) Change in color and volume: watch carefully while whipping with electric whisks over the bain-marie: the yolks are initially deep orange/yellow. As they heat and incorporate air, they become almost white and very glossy. When you see the mixture has become very voluminous, light and “writes” (that is, when you lift the whisks the cream that falls remains raised for a few seconds before sinking), it means they are ready.
Loredana’s Tips
You can replace the dark chocolate with a dusting of unsweetened cocoa powder.
To make the Mascarpone Cream even more indulgent you can add 3.5 oz of dark chocolate into the cream.
If you don’t have a thermometer, rely on sight: when the yolks become a clear, dense foam that almost looks like a cloud, and you feel the bowl is really hot in your hands, you’re in the safe range. Remove everything from the heat and continue whipping until it cools down.
Also read the recipe for my Sbriciolata al bicchiere and my Nutella soft cake
