Today I present to you Her Majesty, the MASCARPONE CREAM. I started experimenting with mascarpone at the age of 15 and since then I have tried various versions.
The recipe I propose today is prepared with the Thermomix because you need to PASTEURIZE THE EGGS to ensure the cream is safe from salmonella, etc
With the addition of cream, it has a really delicate taste. If you have some individual portions available, you can prepare wonderful Tiramisù and make a great impression.
Even simple transparent plastic cups will do the trick.
It is perfect for filling panettone, pandoro, tarts, and cream puffs.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Other
- Cuisine: Italian
Ingredients
- 4 egg yolks
- 6 tablespoons sugar
- 500 g mascarpone
- 2 1/8 cups whipping cream (I used vegetable cream)
Tools
I used the Thermomix
Steps
Put the EGGS and SUGAR in the bowl and cook for 10 min at 176°F speed 4
Let the mixture cool in the fridge with the whole bowl for about 4 hours
Once cooled, insert the BUTTERFLY, add the well-chilled CREAM and whip for 2 min at speed 4
With a spoon, insert the MASCARPONE pushing it well to the bottom and continue whipping for about 1 min at speed 4
The mascarpone cream is ready.
Put it in a piping bag to fill desserts as desired
Storage and Tips…
Store in the fridge covered with plastic wrap.
Consume within 2 days
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