Mascarpone cream with pasteurized eggs and flavor variants with traditional and Bimby recipes.
This mascarpone cream is thick, velvety, and safe to enjoy thanks to the pasteurization of the eggs. The process involves creating a sugar syrup at 250°F, ideal for those looking for the perfect consistency for tiramisu without risks. Or to fill Pandoro, panettone, or colomba.
In this recipe, you will find, besides the original recipe, also 3 options:
1 Mascarpone cream and cream for a lighter consistency
2 Chocolate mascarpone cream
3 Mascarpone cream and custard
4 Mascarpone cream with hazelnut cream.
All these variants are suitable for decorating and filling cakes, profiteroles, or various desserts like colomba, panettone, or pandoro.
Thought for you:
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients Mascarpone cream with pasteurized eggs
- 4 eggs
- 1/4 cup water
- 2/3 cup sugar (or 3/4 cup erythritol)
- 1 packet vanillin
- 1.1 lbs mascarpone
Mascarpone cream with pasteurized eggs
Tools Mascarpone cream with pasteurized eggs
- 1 Bowl
- 1 Small pot
- 1 Spatula
Steps Mascarpone cream with pasteurized eggs
Pour the water into a small pot, together with the sugar, and wait for it to boil. At this point, use a thermometer to check the temperature reaches 250°F.
Meanwhile, in the planetary mixer bowl, whip the yolks with the whisk for about 5 minutes,
and when the syrup is ready, pour it slowly into the bowl, continuing to mix until you feel the bowl is cold.
This is how you achieve pasteurization.
At this point, place the mascarpone in a bowl or in the planetary mixer bowl and with a spoon, if using a bowl, or with the paddle attachment if using a planetary mixer, begin to soften it,
then gradually add the egg mixture prepared earlier,
mixing gently.
Now your mascarpone cream with pasteurized eggs is ready.
Place the butterfly attachment in the bowl and add the eggs, water, and sugar, close with the measuring cup, and whip: 10 min. 176°F speed 3.
Once the mixture reaches room temperature, store it in the refrigerator, directly in the bowl, for about 30 minutes (or until the mixture is cold).
After the time has elapsed, take the bowl, add the mascarpone, and mix: less than 1 minute speed 3.
The cream is ready, it can be used.
Storage and variations
Mascarpone cream with pasteurized eggs.
Storage: This type of preparation, which is part of the basic recipes of Italian pastry, can be stored for a maximum of 2-3 days in the refrigerator, well covered with plastic wrap for food. Freezing is not recommended.
Tips: for a very soft and lighter mascarpone cream, you can add 250 grams of whipped cream once the mascarpone cream has cooled.
For chocolate mascarpone cream, you can add 250 G of
For mascarpone cream and custard pyou can add 250 g of custard.
For hazelnut cream, add 150 g of hazelnut spread.
FAQ
Mascarpone cream with pasteurized eggs
Mascarpone cream with pasteurized eggs
