Mascarpone cream with pasteurized eggs is perfect for pandoro, panettone, spoon desserts, and holiday treats!
Mascarpone cream with pasteurized eggs is the ultimate holiday cream: soft, velvety, stable, and very safe to eat thanks to the pâte à bombe, the professional base that pasteurizes the yolks with a water and sugar syrup heated to 250°F.
It’s the cream that everyone goes crazy for at Christmas and during the holidays: you can use it to fill pandoro, accompany classic or chocolate panettone, fill Yule logs, delicious cups, tiramisù, semifreddos, crumbles, profiteroles, or as a last-minute dessert served with chopped pistachios or chocolate flakes.
It takes just a few minutes to prepare and remains light, whipped, and stable, perfect for making in advance — a real lifesaver when you have guests!
If you’re looking for more delicious recipes, take a look here
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, New Year
Ingredients
- 4.23 oz sugar
- 3.4 tbsp water
- 17.64 oz mascarpone
- 4 egg yolks
Tools
Preparation of the Mascarpone Cream
Prepare the water and sugar syrup
Put water and sugar in a small saucepan.
Heat over medium heat without ever stirring and bring the syrup to 250°F (use a cooking thermometer, essential for correct pasteurization).Whip the egg yolks
Meanwhile, put the yolks (which must be at room temperature and not cold from the fridge) in the bowl of the stand mixer (or use electric beaters).
When the syrup reaches 250°F, pour it in a thin stream over the yolks while whipping at maximum speed.
Continue until the mixture is fluffy, pale, and completely cooled: you have obtained the pâte à bombe.Add the mascarpone
Add the cold mascarpone one spoonful at a time, still with the beaters running at low speed.
The cream becomes instantly smooth and velvety.
If you want to flavor it, add vanilla or orange zest now.
The cream is ready
You’ll have a stable, soft, delicious cream: the ultimate holiday cream!
Storage
• In the refrigerator for 2 days in a tightly closed container.
• Do not freeze, as the mascarpone separates.
• If used inside filled pandoro or panettone, always store in the fridge.
Tips
• Use high-quality mascarpone for a firmer cream.
• If you want a lighter cream, gently fold in 100 ml of whipped cream.
• Perfect also for Christmas tiramisù with pandoro instead of ladyfingers.
FAQ
How do you properly pasteurize yolks?
By pouring the water and sugar syrup at 250°F over the yolks while they whip: the thermal shock makes them safe.
Does the cream deflate?
No, it remains stable thanks to the pâte à bombe. Just don’t overwork it after adding the mascarpone.
Can I make it the day before?
Yes, it even improves. It becomes even silkier.
Is it suitable for children?
Yes, because the eggs are pasteurized.
