Mascarpone cream is one of the basic pastry preparations, also known as tiramisu cream, because it’s often used to make Tiramisu, the famous Italian dessert.
This Italian mascarpone cream recipe is made with pasteurized eggs, so it’s safe and delicious at the same time.
We’ll show you how to pasteurize eggs safely, using a hot syrup made with water and sugar.
For a great mascarpone cream, anyway, mascarpone cheese should be creamy but dense and thick, not runny. This depends on the quality of the mascarpone, so get a high quality mascarpone cheese first thing.
Try this fantastic mascarpone cream to fill desserts and small pastries or served as a dessert sprinkled with a little unsweetened cocoa powder, excellent matched with biscuits.
Read also:
- How to make coffee mascarpone cream
- How to make tiramisu cake roll, a delicious tiramisu made with sponge cake instead of Savoiardi ladyfingers
- Strawberry Tiramisu Recipe
- Italian Sponge Cake | Pan di Spagna
- Italian Coffee Cream | Crema al Caffè
How to Make Authentic Italian Mascarpone Cream Recipe (with Pasteurized Eggs)
- Prep Time: 20 Min
- Cook Time: 5 Min
- Servings: 6
Ingredients
- 500 g (1,1 lb) of mascarpone cheese
- 4 medium egg yolks
- 100 g (7 tablespoons) of granulated sugar
- 50 ml (about 3 tablespoons) of water
- unsweetened cocoa powder for decoration (optional)
Directions
To pasteurize the eggs, you will need a digital kitchen thermometer; in fact, you’ve to make a hot syrup with water and sugar which must reach a temperature of 121°C ( 250 F) no more.
Step 1) – In a little saucepan place the sugar and then add the water.
Step 2) – Mix a little to dissolve the sugar then bring this syrup up to 121°C (250 F). Measure the temperature with a kitchen thermometer; if you don’t have a thermometer, the syrup will be ready when small and white bubbles will form on the surface. It’s very important that the syrup does not exceed 121 ° C (250 F), temperature after which the sugar starts to caramelize (you’ll know it because it starts to darken).
Step 3) – Meanwhile, start to whip up the egg yolks with a stand mixer at maximum speed. When the syrup is ready, pour it over the egg yolks and keep whisking.
Step 4) – Work the cream until completely cooled (about 10 minutes). You’ll feel that the cream is cold by placing your hands to the bowl: when the bowl is cold the cream is ready. This is the famous pate à bombe, a fluid and clear cream, made with eggs, sugar and water, that is the basis of many pastry preparations. Taste it because it is really very good! Now it’s time to add the mascarpone cheese.
Step 5) – In a bowl, mix the mascarpone to make it creamy then add it to the egg and sugar cream. Whisk on medium/low speed.
Step 6) – When the ingredients are well blended, the mascarpone cream will be ready. Put it in a small glass or bowl and enjoy.
How to Serve Italian Mascarpone Cream
Thick and creamy, mascarpone cream is perfect for filling cakes and pastries. It can be served as a dessert accompanied by biscuits or in mini dessert cups lightly sprinkled on the surface with unsweetened cocoa powder. In Italy, mascarpone cream is often served with Panettone.
How to Store Mascarpone Cream
Keep the mascarpone cream with pasteurized eggs in the refrigerator for up to 2 days. It is not suitable for freezing.
Your recipes are out of this world! I’m Italian and can cook, but I just don’t have the gift of baking. I don’t know which dessert to try first, as they all look wonderful! Thank you for the recipes! Happy Easter!!
Thank you Linda! Happy Easter!