Mascarpone cream for tiramisu with pasteurized egg yolks. A mascarpone cream that doesn’t collapse, pasteurized, compact and delicious.
The mascarpone cream made with pâte à bombe is a perfect recipe to accompany pandoro and panettone, but above all indispensable for preparing tiramisu. What we are talking about today is a simple recipe everyone should know, an essential base for many desserts. Thanks to its velvety texture and delicate flavor, this indulgent mascarpone cream can also become a delicious spoon dessert for those who are worried about raw eggs, since it is made with pasteurized eggs. In the recipe I will explain how to make the pâte à bombe, the home method to pasteurize raw yolks and make the base for the mascarpone cream. Now let’s go to the kitchen and see how to prepare it — you’ll be surprised by its simplicity! As always, before you get cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make the mascarpone cream that doesn’t collapse
- 3 egg yolks
- 2 2/3 tbsp water
- 2/3 cup granulated sugar
- 3 1/3 cups mascarpone
- 1 teaspoon vanilla extract
Tools
- Thermometer
- Mixer
Steps to make the mascarpone cream
To make the mascarpone cream, start with the pâte à bombe.
To prepare the pâte à bombe, pour the water and sugar into a small saucepan and place it on the stove, cooking the syrup over medium heat until it reaches a temperature of about 250°F. However, when the syrup reaches about 239°F, put the yolks into a bowl and begin whipping them.
As soon as the syrup reaches 250°F, pour it in a thin stream over the yolks while continuing to whip at high speed until you obtain a voluminous, pale and frothy mixture. Continue whisking until the mixture has reached room temperature — the pâte à bombe is then ready to be used.
Fold the mascarpone into the preparation you just made, add the vanilla sugar or vanilla extract and blend with the mixer. Our cream is ready: you can use it immediately, or store it in the refrigerator for up to 2 days, well covered with plastic wrap. In the fridge the cream will firm up, so before using it, work it for a few minutes with the mixer.
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