A soft almond cream today very tasty, sweet just right without eggs and with lots of almond pieces; a fantastic sweet sauce to fill a cake or even more indulgent if enjoyed with some tea time cookies or coffee!
The almonds are the edible seed of the almond tree and are widely used in cooking, especially in the Mediterranean area, both in sweet and savory preparations.
They are very high in calories and therefore should be consumed sparingly especially by those who want to eat light but …at this time everything is allowed so let’s prepare this exquisite soft almond cream!
I also suggest other recipes with almonds such as:
Bakewell Tarte English almond cake,
Almond blancmange, 
Millefeuille with cream and almonds,
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SOFT ALMOND CREAM
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4/6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 8.8 oz Mascarpone
- 6.7 oz almond cream ((I found it at Lidl))
- 7/8 cup Fresh liquid cream
- 2 tbsp Powdered sugar
Tools
#adv
- Beater
Preparation
Whip with cold refrigerator whisks, the fresh liquid cream which must also be well refrigerated.
Mix the mascarpone with powdered sugar softening it well with a hand whisk or with electric ones.
Add the sweet mascarpone to the almond cream, carefully blending it with the rest of the mixture.
Now add the whipped cream mixing the two parts together.
Cover with plastic wrap and keep in the fridge until it’s time to fill a dessert or a blind-baked tartlet or enjoy it with crunchy and simple cookies.
Enjoy your soft almond cream…
Annalisa
Tips and notes
Almonds are very versatile in the kitchen and on the blog you will find:
Crispy spring onions with almonds,
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