Bimby mascarpone cream is one of the recipes I prepare most often when I want a delicious but quick dessert, especially if I have last-minute guests or want to serve a simple yet impressive spoon dessert.
It’s a velvety, soft, and delicate cream, with a full but balanced taste. Thanks to the Bimby, I can safely pasteurize the eggs, so I can confidently offer it to children or when it’s hot.
It’s perfect for preparing tiramisu, for filling cakes, sponge cake, sweet rolls, or to serve in simple cups with a sprinkle of cocoa: it takes just a few minutes to bring to the table an elegant and always appreciated dessert.
The recipe is suitable for Bimby models TM31, TM5, and TM6.
I usually prepare this cream when I want a fresh dessert or when I already have a base ready like sponge cake. My son Michele also loves it served with ladyfingers or cat’s tongue cookies.
I always recommend preparing it a little in advance: it keeps very well in the fridge for a couple of days, and the next day it is even more compact and good.
How I pasteurize the eggs:
By whisking the eggs with sugar at 176°F (80°C) in the Bimby, effective pasteurization is achieved that makes the cream safer without altering its taste and texture.
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- Difficulty: Very Easy
- Cost: Very Economical
- 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
You can also use lactose-free mascarpone if you have intolerances: the result will still be perfect.
- 3 Eggs
- 6 tablespoons Sugar
- 2 cups Mascarpone (Cold from refrigerator)
- Bimby TM31 – TM5
Preparing the Bimby Mascarpone Cream
Place the butterfly whisk in the Bimby bowl.
Add the eggs and sugar, then whisk for 10 minutes at 176°F (80°C), speed 3.
Let cool at room temperature for 5 minutes, then transfer to the refrigerator for 30 minutes.
Meanwhile, work the mascarpone with a whisk to make it smooth.
Take the bowl from the fridge, add the mascarpone, and mix for 50 seconds at speed 3.
The Bimby mascarpone cream is ready: smooth, velvety, and delicious!
Susy’s Tips
It’s essential to let the egg and sugar mixture cool completely before adding the mascarpone, otherwise the cream will deflate and risk being runny.
Better to wait a few more minutes to achieve a puffy, stable, and airy consistency.
You can use this cream: for classic or fruit tiramisu, to fill cakes, rolls, or sponge cakes, as a spoon dessert in a glass, or as an accompaniment to dry or shortbread cookies.
