The mascarpone and zabaione cream is a rich, velvety, and fragrant preparation, ideal for filling tiramisù, pandoro, panettone, cakes, or simply serving by the spoon. It is made by whisking egg yolks, sugar, and Marsala in a bain-marie until a creamy and stable zabaione is created, which is then mixed with mascarpone for a smooth and enveloping consistency. The result is a soft, fluffy, and irresistible zabaione cream, perfect for festive desserts or to give a special touch to simpler sweets. An elegant but easy recipe that always wins thanks to its intense flavor and perfect texture.
If you like creams try Mascarpone cream with pasteurized eggs,Paradise cream with pistachio The pastry cream with rice flour or the pastry cream with mascarpone.
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DESSERTS TO TRY WITH ZABAIONE.
Cantucci
Pandoro with one leavening
Clever spiced cookies
Extra virgin olive oil cookies
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Bain-marie
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mascarpone and zabaione cream
- 3.5 oz egg yolks
- 3.5 oz sugar
- 2.5 oz Marsala wine
- 1 cup mascarpone
Steps for preparing mascarpone and zabaione cream
Start by whisking the egg yolks (I used those already pasteurized in a bottle, otherwise make sure they are very fresh) with the sugar in a heat-resistant bowl. Place the bowl over a non-boiling bain-marie and continue to work with the whisks until you get a light and frothy mixture. Add the Marsala and continue the gentle cooking, stirring continuously to obtain a uniform zabaione.
Continue cooking the zabaione until it reaches 181°F, the ideal temperature for a thick and safe cream. Remove the bowl from the bain-marie and immediately immerse it in cold water. Whisk again to quickly lower the temperature and maintain a smooth, velvety, and lump-free consistency.
When the zabaione is completely cold, add the mascarpone and whisk for a couple of minutes until you obtain a soft, stable, and perfectly homogeneous mascarpone and zabaione cream. At this point, it is ready to fill desserts, spoon desserts, or to be enjoyed as it is.
Tips, Variations, and Storage
Use dry Marsala for a more pronounced taste, or sweet Marsala for a softer cream.
You can replace Marsala with vin santo, passito, rum, or aromatic liqueurs.
For a firmer cream, incorporate 3.4 fl oz of whipped cream at the end.
Perfect for zabaione tiramisù, filled pandoro, dessert cups, or as a complementary cream.
In the refrigerator for 24 hours The mascarpone and zabaione cream keeps perfectly for one day.
Not beyond 24-36 hours After that, it loses structure and freshness.
Never at room temperature Heat compromises consistency and safety.
Do not freeze Mascarpone separates after defrosting.
To fill desserts in advance You can assemble the dessert and store it in the fridge: the cream maintains its structure well.
FAQ (Questions and Answers)
Can I replace Marsala?
Yes, you can use vin santo, passito, rum, brandy, or aromatic liqueurs. For a non-alcoholic version, replace it with orange juice or vanilla.
Can the cream be prepared in advance?
Yes, it keeps in the refrigerator for 24 hours well covered. Beyond this time, it tends to lose structure.
Can I freeze it?
It’s better to avoid it: mascarpone separates after defrosting, and the cream becomes grainy.
Is it suitable for filling cakes?
Yes, it’s perfect for cakes, pandoro, panettone, tiramisù, and spoon desserts. If you want a firmer cream, add some whipped cream.
Why did my cream turn out runny?
It usually happens if:
the zabaione wasn’t completely cold
the mascarpone was too warm
you whisked for too long after adding it
the zabaione temperature didn’t reach 181°F
