This very soft white chocolate cream with mascarpone is egg-free and no-bake BECAUSE YOU ONLY NEED TO MELT THE CHOCOLATE AND THAT’S IT!
On the blog there are many DELICIOUS NO-BAKE CREAM RECIPES that are lovely eaten with a spoon but spectacular when used to fill simple cakes like sponge cake or a crumbly shortcrust tart!
VERY SOFT MASCARPONE AND WHITE CHOCOLATE CREAM
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 3 Minutes
- Portions: TO FILL AND DECORATE A 7-INCH CAKE
- Cooking methods: Microwave
- Cuisine: Italian
Ingredients
- 3/4 cup heavy cream (liquid)
- 1 cup mascarpone (about 9 oz)
- 3.5 oz white chocolate
Tools
To stir foods while cooking I always use a SILICONE SPATULA LIKE THIS ONE
It’s perfect for cooking, scraping, mixing and IT DOES NOT MELT, WITHSTANDING UP TO 478 °F!!!
- Forni a microonde
- Ciotole
- Fruste elettriche
- Spatole
Steps
I’ll be brief as the cream preparation is quick:
1) I place the roughly chopped white chocolate to melt in the microwave or in a bain-marie in a saucepan with 100 g of heavy cream (about 1/3 cup / 3.5 fl oz).
2) WARNING: it must not boil, just reach almost a simmer!
3) I mix well, let it cool and put it in the refrigerator for at least 2 hours.
4) After the resting time I put the mascarpone in the mixer bowl or in a mixing bowl.
5) I start whipping with electric beaters while pouring the cold cream-and-white-chocolate mixture in a thin stream.
6) I let it whip until fluffy and the very soft mascarpone and chocolate cream is almost ready…
7) For me the cream was too firm so I added 70 g of liquid cream (about 1/3 cup / 2.5 fl oz), obtaining a very soft, delicate and delicious mousse!
Enjoy!Annalisa
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Copyright 2022© Annalisa Altini, All rights reserved.
Annalisa suggests…
1) You can also increase the amount of white chocolate by about 2 oz (50 g) for a more chocolatey flavor!
2) If you want a firmer cream suitable for filling omit the final addition of liquid cream.
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