The mascarpone cream with pasteurized eggs is perfect for pandoro, panettone, spoon desserts, and holiday treats!
The 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 allows pasteurization of the yolks with a water and sugar syrup at 250°F.
It’s the cream that everyone loves at Christmas and during the holidays: you can use it to fill pandoro, accompany classic or chocolate panettone, fill Christmas logs, delicious glasses, festive tiramisu, semifreddo, crumble, profiteroles, or as a last-minute dessert served with pistachio granules or chocolate flakes.
It is prepared in a few minutes and remains light, whipped, and stable, perfect even to prepare 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
- 1.76 oz 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 stirring and bring the syrup to 250°F (use a kitchen thermometer, essential for correct pasteurization).Beat the egg yolks
In the meantime, place the egg yolks (they must be at room temperature and not cold from the fridge!) in the bowl of the mixer (or use electric beaters).
When the syrup reaches 250°F, pour it slowly over the yolks while beating at maximum speed.
Continue until the mass is swollen, light, and completely cooled: you have obtained the pâte à bombe.Add the mascarpone
Add the cold mascarpone one spoon at a time, always keeping the beaters running at low speed.
The cream immediately becomes smooth and velvety.
If you want to flavor it, add vanilla or orange zest now.
The cream is ready
You will have a stable, soft, delicious cream: the ultimate holiday cream!
Storage
• In the fridge for 2 days in a well-sealed container.
• Do not freeze, as the mascarpone will separate.
• If using inside filled pandoro or panettone, always store in the fridge.
Tips
• Use quality mascarpone to get a firmer cream.
• If you want a more airy cream, gently fold in 100 ml of whipped cream.
• Perfect also for Christmas tiramisu with pandoro instead of ladyfingers.
FAQ (Frequently Asked Questions)
How do you properly pasteurize yolks?
By pouring the water and sugar syrup at 250°F over the yolks while beating: the thermal shock makes them safe.
Does the cream deflate?
No, it stays 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 actually improves. It becomes even more silky.
Is it suitable for children?
Yes, because the eggs are pasteurized.
