Mascarpone cream with nutella and whipped cream, a soft cream perfect for making tiramisu, to be served in glasses and eaten with a spoon, as a base for crumbled desserts, and for all those recipes that need a special cream like this!
The mascarpone cream with nutella and whipped cream is made with egg pasteurization, so it can be safely consumed and offered to our children without fear of salmonella.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 cups
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mascarpone cream with nutella and whipped cream:
- 14 oz mascarpone
- 4 tablespoons nutella (generous)
- 4 medium egg yolks (at room temperature)
- 1 cup whipping cream (cold from the fridge)
- 1 cup granulated sugar
- 1/4 cup water
- 1 pinch fine salt
- as needed nutella
- as needed hazelnut crumbs
Tools for preparing the cream:
- 1 Thermometer
- 1 Mixer
- 1 Bowl
Steps for mascarpone cream with nutella and whipped cream:
First, whip the cream (follow HERE the recipe, but notice the quantities are different, follow the ones from this recipe).
In a saucepan, place the water and sugar and turn on the gas; when it reaches a temperature of 250°F, turn off the gas. To see the exact temperature, get a food thermometer; they are affordable and very useful for many preparations.
Beat the egg yolks with a whisk or mixer and gradually add the water and sugar dissolved at 250°F, work the mixture until it is nice and frothy.
Continue beating and add the mascarpone by spoonfuls.
We first stir the mascarpone well and then add it to the sugar and egg cream; this way, it becomes creamier and easier to blend with the other ingredients.
Add the nutella to the cream obtained, stirring well from bottom to top, and finally add the whipped cream, also stirring it with a spatula from bottom to top to avoid deflating the mixture.
Place the mascarpone cream with nutella and whipped cream inside glasses or cups, decorate with more nutella and hazelnut crumbs, or use it for making tiramisu.
If you don’t consume it immediately, store it in an airtight container in the fridge for up to 2/3 days.
Tips:
You can replace the hazelnut cream with pistachio cream and the hazelnut crumbs with pistachio crumbs.
