MASCARPONE CREAM with PASTEURIZED EGGS easy to make at home
The MASCARPONE CREAM is undoubtedly one of the most classic base recipes in pastry, used to prepare many desserts, first of all the Tiramisu, but also excellent as a cream accompaniment, for example, for Pandoro or Panettone.
Today’s recipe is the version with PASTEURIZED EGGS of the Classic Mascarpone Cream, which involves a home sterilization process for the eggs, allowing for longer preservation and obviously enabling safer consumption given the presence of eggs.
Preparing the Mascarpone Cream with Pasteurized Eggs at home is easy, no need for fancy equipment, just a food thermometer.
To pasteurize the eggs, cook the sugar to 250 degrees Fahrenheit and then pour it, still hot, over the whipped yolks. At this point, you can proceed as usual to prepare the Mascarpone Cream by adding Whipped Cream with sugar and Mascarpone to the mixture you just obtained.
The result is a delicate cream with a velvety and soft yet compact texture, perfect for filling and decorating Pandoro, Panettone, but also Cakes, Filled Rolls, and Cupcakes, or for Tiramisu.
Also check out my traditional version of the MASCARPONE CREAM or the variant of the MASCARPONE CREAM without EGGS.
If you have lactose intolerance issues, you can still prepare the Mascarpone Cream by simply using lactose-free cream and mascarpone to achieve a lactose-free Mascarpone Cream.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: New Year's, Christmas
- Energy 361.42 (Kcal)
- Carbohydrates 21.74 (g) of which sugars 18.08 (g)
- Proteins 3.30 (g)
- Fat 30.37 (g) of which saturated 9.41 (g)of which unsaturated 1.47 (g)
- Fibers 0.00 (g)
- Sodium 21.90 (mg)
Indicative values for a portion of 80 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
- 14 oz mascarpone
- 6 egg yolks (about 100 g)
- 1 3/4 cups heavy cream
- 6.3 oz granulated sugar
- 1/6 cup water
Tools
- Thermometer
- Small pot
- Hand whisk
- Electric whisk
Steps
Pour the cream into a large bowl and whip it with an electric beater to incorporate air until it is the right consistency (without overdoing it, otherwise it becomes butter!). To understand when it is whipped, turn the bowl upside down: the cream should not fall. At the bottom of the recipe, you’ll find all the tricks to whip cream perfectly. Once ready, put it in the refrigerator.
Crack open the eggs, separate the yolks from the whites, then put only the yolks in a bowl and whisk them with the electric beater or in the stand mixer for 5 minutes until they become slightly lighter and frothy.
Put sugar and water in a small pot and bring to a boil, they must reach a temperature of 250 degrees Fahrenheit that you can measure only with a kitchen thermometer. However, since the sugar heats up very quickly, I recommend taking it off the heat as soon as it reaches 244 degrees because in the meantime, the temperature will rise a little bit on its own.
As soon as the sugar syrup is ready, pour it immediately into the whipped yolks and mix immediately with the hand whisk and then with the electric one and continue mixing. I recommend for the first few seconds to operate the beater at low speed and as soon as the syrup is incorporated, increase the speed. Continue for about 5 minutes until the mixture is thick and has cooled to room temperature.
At this point, you can add the mascarpone and whip, still with the electric beater, for a few seconds until you obtain a homogeneous cream. Finally, add the previously whipped cream and mix gently with a spatula from top to bottom. Your Mascarpone Cream with pasteurized eggs is ready, store it in the fridge for 1 hour before using it to reach the right consistency.
NOTES
IMPORTANT: this is a homemade pasteurization method and therefore cannot be 100% safe and guaranteed. For this reason, I recommend for greater peace of mind to use pasteurized yolks sold in the supermarket
MASCARPONE: Use good quality mascarpone, it will have a better consistency and will not release liquid during processing.
CREAM: To achieve perfectly whipped cream, the liquid cream must be very cold from the fridge. And even the bowl and whisks you will use should be cold from the fridge or even better from the freezer.
SUGAR SYRUP: be very careful when working with the sugar syrup as it will reach a very high temperature. Also, remember that the only way to measure the sugar temperature (since it has to be precise) is by using a kitchen thermometer. They are easily found on the internet, I purchased THIS.
LACTOSE-FREE MASCARPONE CREAM: To prepare a lactose-free Mascarpone Cream, it will be enough to use lactose-free mascarpone and liquid cream to whip.
FLAVORING: you can flavor the mascarpone cream with liqueurs such as Marsala, Grand Marnier, or Cointreau.
VARIANTS: Once you have learned this basic recipe, you can also modify it and create various variants: just add flavors like orange zest or liqueurs for a flavored Mascarpone Cream or cocoa powder for a chocolate-flavored Mascarpone Cream, or even just add pieces of Nougat or nuts for a velvety and crunchy Mascarpone Cream at the same time.
HOW TO USE MASCARPONE CREAM: If you don’t like Christmas leavened desserts like Pandoro and Panettone, you can serve the Mascarpone Cream in a glass with some crumbled biscuits like cantucci or ladyfingers.
IMPORTANT: this is a homemade pasteurization method and therefore cannot be 100% safe and guaranteed. For this reason, I recommend for greater peace of mind to use pasteurized yolks sold in the supermarket
MASCARPONE: Use good quality mascarpone, it will have a better consistency and will not release liquid during processing.
CREAM: To achieve perfectly whipped cream, the liquid cream must be very cold from the fridge. And even the bowl and whisks you will use should be cold from the fridge or even better from the freezer.
SUGAR SYRUP: be very careful when working with the sugar syrup as it will reach a very high temperature. Also, remember that the only way to measure the sugar temperature (since it has to be precise) is by using a kitchen thermometer. They are easily found on the internet, I purchased THIS.
LACTOSE-FREE MASCARPONE CREAM: To prepare a lactose-free Mascarpone Cream, it will be enough to use lactose-free mascarpone and liquid cream to whip.
FLAVORING: you can flavor the mascarpone cream with liqueurs such as Marsala, Grand Marnier, or Cointreau.
VARIANTS: Once you have learned this basic recipe, you can also modify it and create various variants: just add flavors like orange zest or liqueurs for a flavored Mascarpone Cream or cocoa powder for a chocolate-flavored Mascarpone Cream, or even just add pieces of Nougat or nuts for a velvety and crunchy Mascarpone Cream at the same time.
HOW TO USE MASCARPONE CREAM: If you don’t like Christmas leavened desserts like Pandoro and Panettone, you can serve the Mascarpone Cream in a glass with some crumbled biscuits like cantucci or ladyfingers.
TIPS FOR WHIPPING CREAM PERFECTLY
1 – Before use, chill in the freezer for an hour both the bowl and whisks you will use to whip the cream
2 – Keep the cream to be whipped in the refrigerator until the last moment in the coldest part (top of the fridge)
3 – Start whipping the cream slowly, not at the highest speed of the beater; this way, in addition to not making a mess in the kitchen, you will gradually and better incorporate the air.
FAQ (Questions and Answers)
Why can’t I whip the cream?
Why won’t the cream whip? If the cream doesn’t whip, it’s very likely that the liquid cream or the whisks or the container in which we whipped it had a too high temperature (they weren’t cold enough). I recommend keeping the liquid cream in the fridge until the last moment and also putting the tools you will use to whip it in the fridge or freezer.
What happens if you overwhip the cream?
If you overwhip the cream, it will separate, meaning the fat it is composed of separates from the whey, and the mixture becomes “broken” and will be lumpy and not homogeneous.
How to save cream that doesn’t whip?
If despite everything, the cream doesn’t whip, put it in the fridge for about 30 minutes, then take it out and try whipping it again, you will see that as soon as you resume the procedure, the cream will become dense and creamy.
How to recover unwhipped cream?
Place a bowl with the cream in the refrigerator for about 30 minutes: by the end of this time, both the cream and the bowl should be well chilled. Pour the cream and activate the electric beaters until the cream is whipped to stiff peaks.
