Mascarpone Cream with Cooked Eggs, a delight during these festive days for those who, like me, cannot resist panettone and pandoro accompanied by delicious creams. This year I thought of something safer, suitable for everyone, where it won’t be necessary to have a thermometer to prepare the classic cream usually used to make tiramisu. This delight, in fact, is nothing more than the result of preparing custard, to which I added whipped cream and mascarpone. Yes, I know what you’re thinking: it’s a calorie bomb, but swimsuit season is far away! It’s so delicious that you’d eat it by the spoonful. Perfect for filling panettone and pandoro, to enjoy by the spoon, for preparing single-serving desserts or for filling birthday cakes. In short, a very versatile recipe. I therefore recommend trying it, because the mascarpone cream with cooked eggs will be ready in a click!
If you’re interested in other Christmas dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
- 2 egg yolks
- 1/4 cup sugar
- 1 tbsp cornstarch
- 3/4 cup milk
- 1 packet vanillin
- 1 cup mascarpone
- 1 cup heavy cream
Tools
- Stand Mixer
- High-Sided Saucepan
- Bowl
- Whisk
Steps
To prepare the mascarpone cream with cooked eggs, first focus on preparing the custard. Heat the milk in a saucepan, without bringing it to a boil. Then separate the egg whites from the yolks and place the latter in a bowl. You can use the whites to make meringues. Then add the sugar to the yolks and start mixing with a whisk until they become pale. Then add the cornstarch and vanillin, always mixing, until they are combined.
Now gradually pour in the milk, mixing with the whisk to prevent lumps from forming. Then transfer the mixture to the saucepan and cook over low heat for 5 minutes, until it thickens and has a glossy and velvety consistency. Then transfer the cream to a bowl chilled in the freezer, cover with plastic wrap touching the surface, and let it cool down.
In the meantime, whip the cold cream from the refrigerator with the mascarpone using a stand mixer or an electric beater. As soon as the custard has cooled, add it to the bowl and continue to work with the stand mixer until you obtain a smooth and homogeneous cream.
The mascarpone cream with cooked eggs is ready to be enjoyed by the spoon, or to fill cakes, panettone, and pandoro.
Storage and Tips for Mascarpone Cream with Cooked Eggs
This dessert can be prepared in advance and stored in the refrigerator for 1 day, in a container with a lid.
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FAQ Questions and Answers for Mascarpone Cream with Cooked Eggs
Why can’t I properly whip the cream?
To properly whip cream, it’s very important that it is cold from the refrigerator and, even better, you can also put the bowl you’ll be using in the refrigerator. Additionally, it’s better to start whipping at a low speed, then increase the speed after a few minutes.
How can I rescue curdled mascarpone cream?
To rescue curdled mascarpone, after chilling it a bit in the refrigerator, add some softened butter or melted and cooled white chocolate. Both will work as an emulsifier.
