Mascarpone cream is one of the most loved preparations for making creamy, indulgent spoon desserts. It is perfect for making tiramisù, parfaits or for filling no-bake cakes, thanks to its velvety texture and delicate flavor.
Alongside the classic version of mascarpone cream made with whole unpasteurized eggs, common in tradition, there is also this variant with pasteurized eggs. Pasteurization is done by pouring a hot sugar syrup over the eggs while they are being whisked: a step that allows you to obtain a soft and stable cream.
This technique makes the mascarpone cream safer from a food-safety standpoint, particularly suitable in hotter months or when a more controlled preparation is desired.
The result is a smooth and creamy cream made with few ingredients in just a few minutes. It can be served simply in a bowl or used as a base for numerous quick desserts, such as tiramisù, layered desserts in glasses or cups with cookies, amaretti and dark chocolate shavings.
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 2 large servings or 4 small servings
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mascarpone cream with pasteurized eggs:
- 9 oz mascarpone (about 1 cup (approx. 9 oz))
- 5 tbsp granulated sugar
- 2 whole eggs (about 4 egg yolks)
- 1 tbsp + 1 tsp cold water (about 20 g total)
- 1/2 teaspoon vanilla extract (or grated lemon or orange zest)
Tools for mascarpone cream:
- 1 Small saucepan
- 1 Electric hand mixer
- 1 Bowl
Steps for mascarpone cream made with pasteurized eggs:
Place the water and sugar in a small saucepan and heat; when the mixture reaches a temperature of 121° C (250°F) turn off the heat. To monitor the exact temperature, get a food thermometer; they are inexpensive and very useful for many preparations.
Using an electric whisk or a stand mixer, beat the eggs and gradually add the water and sugar syrup (previously heated to 121° C / 250°F), working the mixture until it is nice and frothy.
In a separate bowl, stir the mascarpone with a spoon to make it creamy, then with the beaters or the stand mixer running, add it little by little to the egg mixture.
When you obtain a smooth, homogeneous and frothy mixture, turn off the beaters or the stand mixer.
Now your mascarpone cream with pasteurized eggs is ready to be enjoyed as is or used to make a delicious tiramisù.
If you don’t use it immediately, store it in the refrigerator in an airtight container or covered with plastic wrap.
FAQ (Questions & Answers)
Can unpasteurized eggs be used in mascarpone cream?
Traditional mascarpone cream is often prepared with fresh unpasteurized eggs. However, many people prefer to use the version with pasteurized eggs, especially in warmer months or when the dessert will be served to children, elderly people or more vulnerable individuals.
How are the eggs pasteurized for mascarpone cream?
The eggs are whisked while a hot sugar syrup, brought to about 121° C (250°F), is poured in a thin stream. The heat of the syrup allows the eggs to be pasteurized while at the same time making the cream more stable and fluffy.
Is mascarpone cream with pasteurized eggs suitable for tiramisù?
Yes, this cream is perfect for preparing tiramisù. Thanks to the pasteurization of the eggs, the cream is soft, stable and ideal for making creamy layers in spoon desserts.
How long does mascarpone cream keep?
Mascarpone cream should be stored in the refrigerator and preferably consumed within 1 to 2 days. It is recommended to keep it well covered to maintain its texture and freshness.
What can mascarpone cream be served with?
Mascarpone cream can be served in a bowl or used as a base for various desserts. It is excellent with cookies, savoiardi ladyfingers, crumbled amaretti, cocoa, fresh fruit or dark chocolate shavings.
