This delicious mascarpone cream is perfect for preparing spoon desserts, or filling cakes and panettones. Easy and quick, it is made in a few minutes with egg yolks beaten and pasteurized with sugar syrup. Another dessert cream I recommend you try is coconut cream without eggs and flour.
You can serve it as a dessert accompanied by puff pastries or wafers, or fill the layers of cakes and panettones, or make the classic tiramisu with coffee or fruit. It’s a versatile cream for many uses, which you will use for every occasion. In this recipe, I will show you how to pasteurize the egg yolks with sugar syrup during the preparation of the mascarpone cream to enjoy it safely.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: No baking
- Cuisine: Italian
Ingredients
- 18 oz mascarpone
- 3 tbsp sugar
- 4 egg yolks (very fresh)
- 1 tsp vanilla extract
- 3 tbsp sugar
- 1 1/3 fl oz water
Steps
Using an electric mixer, beat the egg yolks with sugar and vanilla extract, until the mixture becomes almost white.
At this point, the eggs need to be pasteurized to eat the cream safely; in the next step, you’ll see how to do it simply.
Prepare the syrup that will pasteurize the eggs by placing the sugar and water in a small pot. Boil the syrup until the temperature reaches 248°F (use a kitchen thermometer). If you don’t have a thermometer, let it boil on low heat until it becomes slightly golden but not dark.
Pour the syrup into the egg and sugar mixture, a little at a time, then beat everything with the whisk. Finally, add the mascarpone and work the cream until it becomes thick and firm.
