The recipe for mascarpone cream with pasteurized yolks is one of the most delicious cream recipes that exists. Super easy, delicious, and creamy, it’s an ideal cream to accompany panettone and pandoro during the holidays, like the mascarpone and pistachio cream, to stuff dates, to accompany cookies, or even to prepare a lip-smacking tiramisu. Anyway, I’m leaving you with the classic, really delicious recipe that you can flavor with Rum, or with orange zest, or with cinnamon if those are flavors you love. You can enrich it with chocolate chips if you’re a sweet tooth. In short, I’m telling you the base cream that you can personalize with your favorite flavor. Let’s get to work and prepare the mascarpone cream with pasteurized yolks together.
OTHER DESSERTS WITH MASCARPONE
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for preparing mascarpone cream with pasteurized yolks
- 10.5 oz Mascarpone
- 6 tbsp egg yolks
- 3/4 cup sugar
- 3.5 tbsp water
- 1 cup heavy cream (optional)
Tools
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- Electric Mixer
- Thermometer
Preparation of mascarpone cream with pasteurized yolks
Take the eggs out of the fridge at least an hour before working with them, as they whip better at room temperature. Use only the yolks; with the whites, you can make meringues, cat’s tongue cookies, or white protein omelets.
Prepare the pate a bombe by putting sugar and water in a small saucepan. Bring to a boil, and using a thermometer, heat the syrup to 250°F. Slowly pour it over the yolks while working with the electric mixer until you achieve a frothy, light, and dense mixture.
Add the mascarpone to the whipped yolks and work with the electric mixer until you have a dense and delicious cream. For a fluffier cream, whip the unsweetened heavy cream and incorporate it into the mascarpone cream. Refrigerate for at least a couple of hours before serving.
Storage
Store in the refrigerator for a maximum of a couple of days.
