The mascarpone cream with cooked yolks is a preparation you can use to fill desserts, accompany cookies, pandoro or panettone, or serve as a spoon dessert. Thanks to the cooked yolks, you work safely without sacrificing the velvety texture and rich taste typical of this cream. Just whip the well-chilled cream and add it to the pastry cream and mascarpone to achieve a fluffy and stable consistency. It’s a simple and versatile recipe, which you can customize with vanilla, orange zest, or a dash of rum, allowing you to bring a super creamy dessert to the table. If you’re looking for other mascarpone desserts, try the mascarpone pastry cream, the 5-minute coffee and mascarpone cream, the 5-minute pistachio cream or the mascarpone cream with pasteurized yolks.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mascarpone cream with cooked yolks
- 7 oz Milk
- 0.7 oz Cornstarch
- 3.5 oz Sugar
- 4 Egg yolks
- 7 oz Fresh liquid cream
- 8.8 oz Mascarpone
- 1 tsp Vanilla extract
Preparation of mascarpone cream with cooked yolks
To prepare the mascarpone cream with pasteurized yolks, start by working the yolks together with the sugar using a hand whisk; if you wish, with the egg whites, you can make cat tongues that pair perfectly with the cream. Once the mixture is well blended, add the cornstarch and continue stirring, then pour in the milk little by little, always with the whisk, to avoid lumps.
At this point, flavor the cream with vanilla, grated lemon zest, or a dash of rum, and cook until it coats the spoon. Cover with plastic wrap in contact and let cool completely, then refrigerate for at least a couple of hours, preferably until the next day.
When the cream is ready, whip the well-chilled cream and add it to the pastry cream along with the mascarpone. Work again with the whisks until you achieve a fluffy and soft consistency. Keep the cream in the refrigerator until ready to serve: it will be fresh, velvety, and perfect to enjoy on its own or as a filling for desserts.
Storage
You can store the cream in the fridge for a couple of days.
