Mascarpone cream with pasteurized eggs is an ideal spoon dessert, perfect for preparing classic tiramisu, creamy and irresistible like super creamy custard. I present to you the classic version, but you can enrich the recipe with chocolate chips or flavor it with vanilla extract, rum, or grated organic orange zest.
Let’s get to work and prepare together the mascarpone cream with pasteurized eggs.
OTHER IRRESISTIBLE CREAMS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the preparation of mascarpone cream with pasteurized eggs
- 4 egg yolks
- 2/3 cup sugar
- 1/6 cup water
- 4 egg whites
- 2/3 cup sugar
- 1/6 cup water
- 2 cups mascarpone cheese
Tools
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- Saucepan
- Thermometers
- Mixer
Steps for preparing mascarpone cream with pasteurized eggs
Break the eggs and separate the yolks from the whites. Start with the yolks. Put water and sugar in a saucepan. Place it on the stove and, using a thermometer, bring the syrup to 250°F. While it’s still hot, begin working the yolks by slowly adding the syrup. Initially, it will seem very liquid, but continue to work until you achieve a frothy mixture.
Do the same with the egg whites. Put water and sugar in a saucepan and bring the syrup to 250°F. Pour slowly over the egg whites while mixing with a beater until very stiff peaks form.
Add the mascarpone to the yolks and continue mixing with the beaters. You will obtain a thick and frothy cream. Fold in the egg whites, adding them in several additions and mixing gently. Refrigerate until serving.
Storage
Store in the refrigerator for up to one or two days.
