The mascarpone cream with cooked yolks is a very simple cream to make, but with a creaminess and goodness you cannot imagine. Besides not having the inconvenience of raw eggs to pasteurize, the cream is well suited to fill tiramisù, but also many other cakes, even though it is delicious even as a spoon cream or to accompany fruit or dry pastries, or even at Christmas to accompany pandori and panettoni like the mascarpone cream with pasteurized yolks. Tasty to flavor with vanilla, lemon, or rum if intended for adults, it is a truly versatile, frothy, and delicious cream. Let’s get to work and prepare the mascarpone cream with cooked yolks.
OTHER CREAMS
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing mascarpone cream with cooked yolks
- cup Milk
- 4 tablespoons Sugar
- ½ tablespoon Cornstarch
- 2 Egg yolks
- ½ teaspoon Vanilla powder
- cup Fresh liquid cream
- 8.8 oz Mascarpone
- 1 teaspoon Vanilla extract
Tools
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- Saucepan
- Whisk
- Electric Whisks
Preparation of mascarpone cream with cooked yolks
Work the yolks (with the whites I recommend making some cat’s tongues that go well with the cream) with the sugar and work with the hand whisk. Add the cornstarch and work again. Then add the milk, working with the whisk to avoid lumps.
Flavor with vanilla (or grated lemon zest or even rum), cook until the cream coats the spoon. Cover with plastic wrap and let cool completely. Place in the fridge for at least a couple of hours, but if you leave it until the next day, even better.
Whip the cream, which I remind you must be very cold. Combine the custard and mascarpone. Whip again with the whisks until you have a frothy cream that we keep in the fridge until ready to serve.
Storage
You can store the cream in the fridge for a couple of days.
