Mascarpone cream with pasteurized egg yolks is a basic preparation of Italian pastry, ideal for tiramisu, spoon desserts, and fillings. The use of pasteurized yolks ensures greater food safety without sacrificing the velvety texture and rich taste typical of this cream. Easy to make with a few ingredients, it is a versatile recipe that lends itself to numerous variations and allows you to achieve a creamy and stable result, perfect to serve even on its own as a dessert. You can serve it with olive oil cookies, with the Venetian by Morandin, the cocoa pandoro or with canestrelli.
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OTHER DESSERTS WITH MASCARPONE
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 servings
- Cooking methods: Stove
- Cuisine: Italian
Ingredients for the preparation of mascarpone cream with pasteurized egg yolks
- 1 1/4 cups Mascarpone
- 6 tbsp egg yolks
- 3/4 cup sugar
- 1/4 cup water
- 3/4 cup heavy cream (optional)
Tools
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- Electric Whisk
- Thermometer
Preparation of mascarpone cream with pasteurized egg yolks
Remove the eggs from the fridge at least an hour before working them, as they whip better at room temperature. Use only the yolks, with the whites you can make meringues, cat tongues, or white protein omelettes.
Prepare the pâte à bombe by putting sugar and water in a saucepan. Bring to a boil, and using a thermometer, bring the syrup to 250°F. Pour it in a thin stream over the yolks, working with an electric whisk until you get a frothy, light, and dense mixture.
Add the mascarpone to the whipped yolks and work with an electric whisk until you have a thick and appetizing foam. For a fluffier cream, whip the unsweetened heavy cream and incorporate it into the mascarpone cream. Refrigerate at least a couple of hours before serving.
Storage
Store for up to a couple of days in the refrigerator.
