Mascarpone cream made with whole eggs is one of those preparations that, despite using few ingredients, makes a difference in the final result of a dessert. In this version we chose a precise balance: little sugar, lots of creaminess and a simple technique, without separating yolks and whites.
The result is a cream with a clean flavor, where mascarpone remains the protagonist and the sweetness never overpowers the other sensations.
Using whole eggs means relying on a long, well-done whisking: beating eggs and sugar for a long time incorporates stable air, producing a pale, airy and structured base. This very step allows you to add the mascarpone without deflating the mixture and obtain a velvety yet firm cream, perfect for layering, serving by the spoon or piping with a pastry bag.
Another advantage of this recipe is its simplicity in preparation: few steps, no egg separation, no risk of deflating the whites.
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4/6 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mascarpone cream with whole eggs:
- 2 medium eggs (at room temperature)
- granulated sugar
- mascarpone
Tools for mascarpone cream with whole eggs:
- 1 Bowl
- 1 Electric whisk
- 1 Spoon
- 1 Spatula silicone
Steps to prepare mascarpone cream with whole eggs:
Place the whole eggs in a large bowl with the sugar and beat them with electric beaters for several minutes, until the mixture becomes very pale, voluminous and frothy; it is important to work it for a long time because the final structure of the cream depends on this step.
If you prefer a sweeter cream, you can increase the sugar up to about 50–60 g (approximately 4–5 tbsp) but do not exceed this to avoid making the preparation cloying.
When the eggs are well whipped, add the cold mascarpone from the refrigerator little by little and incorporate it gently, keeping the beaters at low speed or using a spatula and folding from the bottom up, so as not to deflate the mixture. Continue until you obtain a smooth, homogeneous and velvety cream.
Cover the bowl with plastic wrap and transfer it to the refrigerator; let it rest for about twenty to thirty minutes before using so that it firms up and is perfect for spreading or serving.
This quantity is perfect for a tiramisu in a 20×20 cm (≈ 8 x 8 in) or 22×15 cm (≈ 8.7 x 6 in) pan.
FAQ (Questions & Answers)
Can I use this cream for tiramisu?
Yes, it’s perfect: it holds its shape well and is less sweet than the classic version, and it’s also great for piping small rosettes with a pastry bag.
We made a delicious pandoro tiramisu:
Can I increase the sugar?
Yes, you can go up to 60 g if you prefer a sweeter cream, but as written it stays more balanced.
Can it be prepared in advance?
Yes, it keeps in the refrigerator for 24 hours, covered with plastic wrap in contact with the cream.
