Here is the quick recipe to prepare mascarpone cream for panettone and pandoro. This is the recipe that my mom has been using for decades!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking required
- Cuisine: Italian
- Seasonality: All seasons
- Energy 40.08 (Kcal)
- Carbohydrates 3.45 (g) of which sugars 2.82 (g)
- Proteins 0.58 (g)
- Fat 2.76 (g) of which saturated 1.58 (g)of which unsaturated 0.14 (g)
- Fibers 0.00 (g)
- Sodium 7.26 (mg)
Indicative values for a portion of 10 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 for 4 people
- 2 eggs
- 1 cup mascarpone
- 1/2 cup sugar
- 1 tbsp brandy
Tools
- 1 Bowl
- 1 Mixer
Procedure
Here is the procedure to make this delicious cream to enjoy with panettone or pandoro. To avoid issues with the eggs, I recommend using pasteurized egg whites and yolks, which are readily available in stores. 2 yolks are equivalent to 30 g, 1 egg white to 35 g.
First, crack the eggs into a bowl. Add half of the sugar and beat with a mixer until you obtain a dense and airy foam. It will take about 5-6 minutes
Now that the eggs are puffy and foamy, in a second bowl, mix the mascarpone with the sugar.
Work with a spoon or a fork.
All that remains is to combine the beaten eggs with the mascarpone cream and add the Brandy (Marsala, Cognac, or Whisky to taste).
Stir gently with a spatula from top to bottom to avoid deflating the mixture
When the mascarpone cream has formed, let it rest in the refrigerator for at least 1 hour to thicken.
Your mascarpone cream for panettone or pandoro is ready!
