The mascarpone cream for filling Pandoro and Panettone is one of those recipes that will be incredibly useful during the Christmas Holidays. Actually, I use it all year round to make the legendary Tiramisu; on the blog, you’ll also find the mascarpone cream with pasteurized eggs. The mascarpone cream is so good that it can be served as a dessert in elegant glass cups with toasted Pandoro cubes.
If you are looking for other sweet recipes for Christmas, take a look at these:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-Cook
- Cuisine: Italian
- Seasonality: Christmas
- Energy 337.20 (Kcal)
- Carbohydrates 18.78 (g) of which sugars 12.53 (g)
- Proteins 6.73 (g)
- Fat 28.26 (g) of which saturated 16.07 (g)of which unsaturated 1.80 (g)
- Fibers 0.00 (g)
- Sodium 82.73 (mg)
Indicative values for a portion of 4 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
- 17.64 oz mascarpone
- 5 tablespoons sugar
- 5 eggs
Tools
- 1 Mixer
- 2 Bowls
How to Make Mascarpone Cream for Filling Pandoro and Panettone
Start by separating the egg whites from the yolks. Beat the yolks with an electric mixer together with the sugar for about 5-6 minutes. (You should reach a frothy consistency)
At this point, add the mascarpone and continue mixing at low speed.
Also incorporate the egg whites, previously whipped to stiff peaks, mixing with a spatula from bottom to top to avoid deflating the mixture.
Your mascarpone cream is ready! Let it rest in the refrigerator until serving time. You can dust it with unsweetened cocoa powder.
Tips and Storage for Mascarpone Cream
The mascarpone cream for filling Pandoro and Panettone can be stored in the refrigerator for up to 2-3 days in a bowl covered with plastic wrap. You can flavor the cream with drops of vanilla essence, a pinch of cinnamon, or even a tablespoon of rum liqueur.
FAQ (Questions and Answers)
Watch the video recipe; it will help you with the execution
