Mascarpone Cream. An easy and delicious recipe, perfect for filling desserts or enjoying as is, one teaspoon at a time.
It can be considered one of the classic bases of pastry, a star in famous desserts like tiramisu, or also excellent as a simple accompaniment cream, for example, it’s hard to imagine it not beside panettone or pandoro.
Even if you are particularly sure of the freshness of the eggs, it’s best not to take risks, and it’s recommended to pasteurize the eggs. But how do you pasteurize eggs? Well, it’s easy… Just add a water and sugar syrup at 250°F while whisking the yolks and whites, and you’re done.
Great for filling cakes and pastries, to accompany panettone and pandoro at Christmas, or as a simple dessert by the spoon.
You will find two versions: the classic pasteurized and the creamier pasteurized version with added cream.
The choice is yours.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 350.73 (Kcal)
- Carbohydrates 21.61 (g) of which sugars 17.74 (g)
- Proteins 4.66 (g)
- Fat 28.83 (g) of which saturated 9.64 (g)of which unsaturated 1.08 (g)
- Fibers 0.00 (g)
- Sodium 49.98 (mg)
Indicative values for a portion of 60 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 the cream
- 10.5 oz mascarpone (of excellent quality)
- 3 eggs (fresh and at room temperature)
- 4.2 oz sugar (divided into three equal parts of 1.4 oz)
- 1.7 oz water (divided into 0.85, 0.85)
- 1 cup whipping cream (optional if you want the version with cream)
Tools
- Stand Mixer
- Bowl
Steps
Procedure
Crack the eggs and separate the yolks from the whites.
Place the yolks in a bowl and blend them with an electric mixer, adding 1.4 oz of granulated sugar.
Meanwhile, place 1.4 oz of sugar and 0.85 oz of water in a saucepan and cook the syrup until it reaches 250°F.
When the sugar syrup reaches the right temperature, pour it in a thin stream into the whipped yolk cream, continuing to mix with the mixer for another 2-3 minutes.
When the yolk cream is well whipped, add the mascarpone and continue mixing with the mixer until the mixture is well combined.
At this point, beat the egg whites to stiff peaks, adding a pinch of salt to aid the process and prepare another syrup by cooking the remaining 1.4 oz of sugar with the remaining water. When the syrup reaches 250°F, pour it in a thin stream over the egg whites and continue mixing with the mixer.
Combine the whipped egg whites with the mascarpone and egg cream, gently stirring from bottom to top to avoid deflating the mixture.
The mascarpone cream with pasteurized eggs is ready for your tiramisu or to decorate cakes and pastries, and to be enjoyed as a dessert by the spoon.
Combine the whipped egg whites with the mascarpone and egg cream, gently stirring from bottom to top to avoid deflating the mixture.
Ready to be served.
In a stand mixer, or in a bowl with an electric beater, whip the cream until it is thick and fluffy, and temporarily leave it in the refrigerator.
Take the previously whipped cream and add it to the previous mixture, mixing gently from top to bottom.
Our mascarpone cream is ready!
Tips
I recommend consuming the mascarpone cream as soon as possible and keeping it in the refrigerator well covered with plastic wrap if not consumed immediately.
If you liked this recipe, click on many stars, thank you very much.
I’ll wait for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
