Coffee and Mascarpone Cream

The Coffee and Mascarpone Cream is perfect for filling a cake or a mille-feuille but delicious to eat with a spoon after a few hours of resting in the fridge.

A really simple and quick Coffee and Mascarpone Cream to make with few ingredients and good coffee even made with a moka pot.

You only need an electric whisk and you’ll see how fast and even if it seems not very creamy, after a few hours of resting in the fridge it remains really compact, we used it to fill my mom’s birthday cake and it was a big success.

If you like creams to eat with a spoon or to fill desserts, below I leave you other delicious ideas and then right after the photo, as always, we’ll discover how to prepare this Coffee and Mascarpone Cream!!

Coffee and Mascarpone Cream
  • Difficulty: Very easy
  • Cost: Very cheap
  • Rest time: 2 Hours
  • Preparation time: 5 Minutes
  • Portions: 8
  • Cooking methods: No cooking
  • Cuisine: Italian
  • Seasonality: All seasons

Ingredients Coffee and Mascarpone Cream

  • 1/4 cup coffee (espresso or from moka)
  • 9 oz mascarpone
  • 1 1/2 cup powdered sugar
  • 1 1/3 cup fresh liquid cream

Tools

  • 1 Electric whisk
  • 1 Bowl

Preparation Coffee and Mascarpone Cream

  • To prepare the Coffee Cream, first prepare the coffee and let it cool well.

  • Beat the mascarpone with the electric whisk along with the powdered sugar then add the now cold coffee (without sweetening it first).

  • Always with the whisk running, let it incorporate well then add the well-chilled cream from the fridge.

  • Continue to whip always with the electric whisk until the Cream thickens, it will take just a few minutes.

  • Let it rest in the fridge for at least 2 hours before using it either to fill a cake, make a mille-feuille or eat it with a spoon with some coffee beans as decoration.

  • You’ll see that after resting in the fridge it will become really compact and perfect for your creations.

    Coffee and Mascarpone Cream

How to store Coffee Cream

You can store it in the fridge well closed in an airtight container for 3 days.

If you want, you can also freeze it and then transfer it to the fridge for a few hours before using it.

Other recipes

If you want to see other types of recipes you can return to HOME.

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Ana Amalia

From appetizer to dessert in the blink of an eye.

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