Mascarpone Cream 500 g for Tiramisu with Pasteurized Eggs: this year I also tried my hand at making this cream, and I would say I’ve gotten quite good at my homemade version. I make it especially in May because it’s the Dwarf’s favorite cream, and I use it to prepare a delicious birthday cake.
The cream is fresh, light, and safe, perfect for filling Tiramisu and various cakes or pastries. In this homemade version, you can prepare it too, just like I did!
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg yolk
- 2 eggs (whole)
- 2 tbsp sugar
- 2 tbsp water
- cup sugar
- 2 cups mascarpone
Steps
Separate an egg yolk from the whites and add to two whole eggs in a large bowl with the sugar. Beat with an electric mixer until you get a dense, airy, and fluffy mixture that has doubled in volume. Once ready, set aside.
In a small pot, put 2 tablespoons of water with ¼ cup of granulated sugar. Let it dissolve and continue to simmer until you obtain a syrup-like consistency. If you have a thermometer, bring the liquid to 250°F. Once ready, quickly move to the next step.
Once the syrup is ready, slowly pour it into the beaten eggs and sugar mixture until it is well combined, creating a smooth cream that leaves a trail on the surface. Set aside to cool before proceeding to the next step.
Finally, gradually add 2 cups of mascarpone while mixing with a mixer or spatula until you get a smooth, lump-free cream. And our Mascarpone Cream with Pasteurized Eggs is ready to enrich our Tiramisu desserts or sumptuous cakes. Enjoy your dessert!
