Mascarpone cream is my absolute favorite spoon dessert. The recipe is simple and quick, plus it is prepared with few fresh ingredients and its use is vast, from filling pandoro to the classic tiramisu! I also leave you the recipe to make it without eggs and if you have it at home the Bimby recipe!
Let’s discover it together and I await you on my Facebook page on my Instagram profile TikTok on Pinterest and on my YouTube channel with my videos for a greeting and a comment.
See you soon, Susy
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 15 Minutes
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: No cooking
- Cuisine: Italian
- Energy 303.10 (Kcal)
- Carbohydrates 20.26 (g) of which sugars 14.71 (g)
- Proteins 4.59 (g)
- Fat 24.15 (g) of which saturated 13.84 (g)of which unsaturated 1.06 (g)
- Fibers 0.00 (g)
- Sodium 58.18 (mg)
Indicative values for a portion of 100 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
- 2 cups mascarpone
- 4 eggs
- 1/2 cup sugar
- 3 tbsp marsala (optional)
Tools
- Electric mixer
- Refrigerator
Preparation
Start by separating the yolks from the whites. With the electric beaters, whip the yolks with half of the sugar, add the mascarpone and continue to whip well at low speed, the mixture should be homogeneous and creamy.
Then whip the whites until stiff peaks form, adding all the remaining sugar. Add the whites to the yolk mixture in two additions, stir with a spatula from bottom to top without deflating the mixture.
Our wonderful mascarpone cream is ready.
Storage
The cream should be stored in the refrigerator for a maximum of a couple of days in a closed bowl.
