Mascarpone cream with pasteurized eggs is the queen of tiramisu, but its dense, velvety texture also makes it perfect for filling cakes, panettoni and pandori, especially during the holidays. Preparing it is really simple and quick: just a few ingredients and a pinch of patience to achieve a delicious and irresistible result. In addition, thanks to the use of pasteurized eggs, this recipe is safe and suitable for everyone, so you can serve a dessert that wins hearts without worries.
Here are some ways to use it
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 1Piece
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for the pasteurized mascarpone cream
- 2 1/4 cups mascarpone
- 3/4 cup granulated sugar
- 3 pcs pasteurized egg yolks (about 60 g / 2.1 oz total; approximately 3 yolks)
Tools
- 1 Food processor Bimby tm31 – tm5 – tm6 – tm7
- 1 Stand mixer
- 1 Bowl
- 1 Hand mixer
Preparation of the pasteurized mascarpone cream
Mascarpone cream can be prepared in many ways: with the Bimby, with a stand mixer or simply with beaters, either manual or electric. To achieve a truly perfect result it is essential that the eggs are whipped for a long time together with the sugar, until they become pale and frothy. Only in this way will their volume increase more than three times, giving the cream that soft and irresistible texture that makes it unique.
WITH THE BIMBY: Place the butterfly whisk in the bowl and add the two egg yolks and the sugar, whip for 10 minutes at speed 4 without the measuring cup on the lid.
Remove the butterfly whisk. Turn the Bimby to speed 3 without setting the time, and add the mascarpone by spoonfuls through the lid opening. After about two minutes check that everything is well combined. The mascarpone cream is ready.WITHOUT BIMBY: Start by placing the egg yolks and sugar in a large bowl. Using electric beaters, whip the mixture until it becomes pale, soft and well aerated: this will take about ten minutes. At this point fold in the mascarpone gently until you obtain a smooth, homogeneous cream without lumps. And here is your mascarpone cream, velvety and irresistible!
TIPS and NOTES
Practical tips for storage
Suitable container: use a glass or plastic bowl with an airtight lid, or cover with plastic wrap in direct contact with the cream to avoid forming a skin.
Temperature: keep it always between 32°F and 39°F, the ideal range to preserve freshness and safety.
Duration: consume within 48–72 hours. Beyond this time the texture and taste begin to deteriorate.
Do not freeze: mascarpone cream does not freeze well, because mascarpone tends to separate and lose its creaminess.
Hygiene: always use clean utensils when serving to avoid bacterial contamination that would reduce its shelf life.
Signs of spoilage: if you notice a sour smell, altered color or suspicious lumps, it is best not to consume it
Mascarpone cream with pasteurized eggs is truly versatile and you can use it in many delicious ways:
🍰 Classic uses
Tiramisu: it is the perfect base, soft and velvety.
Fillings for cakes: ideal for sponge cakes, rolled cakes or tarts.
Holiday desserts: great for filling panettoni and pandori sliced into layers.
🍓 Fresh pairings
With fresh fruit: serve it in cups with strawberries, raspberries or peaches.
With crisp cookies: a quick cream to accompany ladyfingers, cat’s tongue biscuits or cantucci.
☕ Little treats
In single-portion glasses: alternated with cookie crumble and fruit.
As a topping: on muffins, cupcakes or even pancakes for a special breakfast.
With coffee: a spoonful next to an espresso becomes a small dessert.
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