Today I want to share the recipe for mascarpone cream with pasteurized eggs. It’s a recipe designed for the Bimby, a version that was missing on the blog and that many of you asked me for. If you’ve been following me for a while, you know that the blog already contains other recipes to make this cream: the classic one (prepared in the traditional way), the meringued one (crispier and airier) and the Nutella version to devour by the spoonful. What was missing, however, was a cream aimed at those looking for a compromise between tradition and peace of mind, for those who are indulgent but don’t want to take risks. So… here it is!
It is a cream:
· safe thanks to the pasteurization of the eggs
· very easy to make because it’s all made in the Bimby
· velvety and stable, therefore perfect for spoon desserts, dessert glasses, chilled cakes, pandoro and panettone.
If you’re looking for a reliable, simple and worry-free mascarpone cream, this is the recipe to save. Oh, I almost forgot… don’t ask me how to make it without the Bimby because I really wouldn’t know. I’ve never pasteurized eggs without this appliance that allows me to get a precise and reliable result without going crazy.
Other “filling” cream recipes you might be interested in:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 8 Servings
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mascarpone cream with pasteurized eggs
These amounts yield enough cream for about 6-8 people, depending on the portions you want to make (and, of course, on how indulgent your guests are).
Use very cold mascarpone to prevent the cream from breaking.
For an even firmer result, you can add about 1/3 cup of whipped cream (approximately 100 ml), folding it in by hand with a spatula at the end.
Don’t be fooled by the photos: you’ll notice the cream appears in a reduced quantity. That’s because this time I halved all the amounts since I had only 250 g of mascarpone at home (and yes, I also used half an egg yolk 😄). Usually, however, I make it with the usual 500 g so we don’t have to fight over it. The rest of the mascarpone, this time, I had already used to make a cake.
- 2 1/4 cups mascarpone
- 1/2 cup + 2 tbsp sugar
- 2 eggs (medium)
- 1 egg yolk
- 1 tbsp + 1 tsp liqueur (Marsala, rum or Amaretto)
Tools
- 1 Mixer Bimby
- 1 Bowl
- 1 Spatula
Preparation of mascarpone cream with pasteurized eggs
Put the sugar in the mixing bowl and powder it: 10 sec. speed 10.
Gather the sugar from the bottom with the spatula, insert the butterfly whisk and add the two whole eggs, the egg yolk and the liqueur. Cook: 10 min. 176°F speed 3. When cooking is finished, let the mixture cool completely without a lid (a fundamental step for a stable cream).
Once cold, whip: 2 min. speed 4.
At this point remove the butterfly whisk, close the bowl and with the blades running at speed 1.5, add the cold mascarpone from the refrigerator, spoonful by spoonful through the lid opening.
Pour the cream into a bowl, cover with plastic wrap and let rest in the refrigerator for at least 2 hours before using. The mascarpone cream with pasteurized eggs keeps in the refrigerator for 36/48 hours, well covered. Enjoy! Paola
I’d like to remind you that you can follow me on various social networks to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on TikTok (@zenzero_limone). Thank you ♥!
FAQ (Questions & Answers)
Are the eggs really pasteurized with the Bimby?
Yes. By cooking the egg-and-sugar mixture at 176°F for 10 minutes, the eggs are pasteurized, making the cream safer than the traditional version.
Can I prepare the mascarpone cream in advance?
Yes, it can be prepared in advance. In fact, resting it in the refrigerator for at least 2 hours improves the texture. I recommend consuming it within two days.
The mascarpone broke apart: what did I do wrong?
This usually happens if the egg mixture is still warm or if the mascarpone is not cold enough. It’s important that everything is very cold before combining them.
Can I make this cream without liqueur?
Of course. The liqueur is optional and can be safely omitted, especially if the cream is intended for children.
I’d like to remind you that you can follow me on various social networks to stay updated on the new recipes I publish. You can find me on Facebook (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on TikTok (@zenzero_limone). Thank you ♥!
