Bimby mascarpone cream is one of the recipes I prepare most often when I crave a delicious yet quick dessert, especially if guests arrive at the last minute or if I want to serve a simple yet impressive spoon dessert.
It is a velvety, soft, and delicate cream, with a full but well-balanced taste. Thanks to the Bimby, I can pasteurize the eggs safely, a crucial detail that allows me to serve it with confidence even to children or during the warmer months.
I often use it to prepare tiramisu, to fill cakes, sponge cakes, and sweet rolls, but it is also excellent served in simple cups with a dusting of cocoa. It takes just a few minutes to get an elegant, fresh, and always appreciated dessert.
This recipe is suitable for Bimby TM31, TM5, and TM6 models.
Usually, I make Bimby mascarpone cream when I already have a base ready, like a homemade sponge cake, or when I want a fresh dessert without turning on the oven. My son Michele loves it, especially served with cookies like savoiardi or cat’s tongues.
A pastry chef’s tip: prepare the cream a little in advance. It keeps perfectly in the refrigerator for a couple of days and, the next day, it becomes even more compact and creamy.
How I pasteurize the eggs with the Bimby
Beating the eggs with sugar at 176°F in the Bimby results in effective pasteurization, making mascarpone cream safer without altering its taste, color, and texture.
Try also:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 4
- Cooking methods: Cooking with Food Processor
- Cuisine: Italian
- Energy 665.60 (Kcal)
- Carbohydrates 48.01 (g) of which sugars 35.51 (g)
- Proteins 8.81 (g)
- Fat 53.26 (g) of which saturated 30.65 (g)of which unsaturated 1.80 (g)
- Fibers 0.00 (g)
- Sodium 114.18 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Bimby Mascarpone Cream
For this recipe, I use a few simple ingredients. If you have intolerances, you can also use lactose-free mascarpone without any issues: the result will still be excellent.
- 3 Eggs
- 6 tablespoons Sugar
- 2 cups Mascarpone (Chilled from the refrigerator)
- Bimby TM31 – TM5
Preparing Bimby Mascarpone Cream
Place the butterfly whisk in the Bimby bowl, then add the eggs and sugar. Beat for 10 minutes at 176°F, speed 3, to obtain a light and well-whipped cream.
Once cooking is complete, let the mixture cool at room temperature for about 5 minutes, then place the bowl in the refrigerator for 30 minutes. This step is crucial for the successful preparation of the cream.
In the meantime, work the mascarpone with a whisk, just enough to make it smooth and homogeneous.
Retrieve the bowl from the refrigerator, add the mascarpone, and mix for 50 seconds at speed 3.
The Bimby mascarpone cream is ready: smooth, velvety, and irresistibly delicious.
Storage and Useful Tips
Bimby mascarpone cream can be stored in the refrigerator for up to 2 days, well-sealed in an airtight container. The next day it becomes even more compact and creamy. Freezing is not recommended, as it may lose part of its structure and become less velvety once thawed.
If you desire a freshness effect, especially in the warmer months, keep the cream in the refrigerator for a few more hours before serving or pair it with fresh fruit such as strawberries, raspberries, or mixed berries.
It is essential to cool the egg and sugar mixture well before adding the mascarpone. Skipping this step may cause the cream to deflate and become too runny. It’s better to wait a few more minutes to achieve a stable, fluffy, and airy consistency.
For a gluten-free version, you can use Bimby mascarpone cream to fill desserts prepared with gluten-free bases or serve it as a spoon dessert accompanied by certified gluten-free cookies.
For a gluten-free version, you can use Bimby mascarpone cream to fill desserts prepared with gluten-free bases or serve it as a spoon dessert accompanied by certified gluten-free cookies.
Frequently Asked Questions
Can I prepare Bimby mascarpone cream in advance?
Absolutely yes. You can prepare it even the day before: stored in the refrigerator, it becomes even more compact and creamy.
Can I use lactose-free mascarpone?
Yes, you can use lactose-free mascarpone without any problems. The Bimby mascarpone cream will still be smooth, creamy, and well-whipped.
Why is the mascarpone cream liquid?
This usually happens if the egg and sugar mixture is not cooled properly before adding the mascarpone. It is crucial to respect cooling times to achieve a stable and airy cream.
