Eggless mascarpone cream with the Bimby.
Soft, stable, and ready in just 10 minutes thanks to the Bimby, ideal for filling tiramisu, cakes, and spoon desserts. Thanks to the whipped plant-based cream and mascarpone added cold, you’ll achieve a creamy and light texture, perfect even for those intolerant to eggs.
This recipe is ideal when you are short on time but still want to impress your guests with a delicious homemade dessert.
Perfect as a base to customize: you can add chocolate chips, flavors, or use it in individual cups for a scenic and practical dessert.
A smart idea, always handy to have!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup cup sweetened plant-based whipping cream
- 1 cup cup mascarpone
- 1 packet vanillin
Tools
- Kitchen Robot Bimby
Steps
For the best results, it is essential that the ingredients are COLD.
Insert the butterfly into the bowl and pour the well-chilled plant-based cream.
Whip at speed 3.5 for about 1-2 minutes, checking through the lid hole until well whipped.
Add the vanillin and mascarpone by spoonfuls, pushing it towards the bottom with the spatula.
Whip again at speed 3 for 30 seconds, or until the cream is smooth and homogeneous.
Our Eggless Mascarpone Cream with the Bimby is ready.
You can serve it in individual glasses decorated with cookies of your choice or use it to prepare tiramisu and fill cakes!
Enjoy your dessert!
Storage and Tips…
Store in the fridge covered with plastic wrap.
Consume within 2 days.
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