The mascarpone and coffee cream without eggs is a delicious and versatile base that is prepared in minutes and requires no cooking.
Designed for those who wish to avoid raw eggs without sacrificing creaminess and taste, this preparation offers a perfect balance between the softness of mascarpone and the aromatic note of coffee.
Ideal as a spoon dessert, it can be served as a glass dessert or used to fill cakes, pastries, and cream puffs. I often use it to make some super quick versions of tiramisu.
Quick, versatile, and suitable for any occasion, the mascarpone and coffee cream captures at first taste; it’s a delicious alternative to the classic version and can be personalized with crumbled cookies, dark chocolate, or liqueur.
Also try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: for 530 g of cream
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 392.83 (Kcal)
- Carbohydrates 24.00 (g) of which sugars 17.41 (g)
- Proteins 2.56 (g)
- Fat 33.22 (g) of which saturated 11.01 (g)of which unsaturated 0.00 (g)
- Fibers 0.00 (g)
- Sodium 24.65 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz mascarpone
- 7.1 oz whipping cream
- 1 tbsp instant coffee
- 2/3 cup powdered sugar
- 1 tsp vanilla extract
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Small bowl
Instructions
To have a well-whipped cream, all ingredients must be refrigerator cold.
Dissolve the instant coffee in a cup with a few tablespoons of warm cream (I heated it in the microwave for 20 seconds), mix well and place it in the fridge to cool. After cooling, add it to the remaining cream.
Put the mascarpone in a large bowl, mix it with a spatula to make it softer, add the vanilla, sifted powdered sugar, and cream, mix everything and whip the mixture with the whisk. You should obtain a dense and frothy cream.
Be careful not to overwhip, as it will tend to separate; the cream must remain smooth and silky.
The mascarpone and coffee cream without eggs is ready. Store it in the fridge and use it to make your favorite desserts.
Advice
Storage
The mascarpone and coffee cream without eggs can be stored in the fridge, well covered, for 3 days.
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