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 cooked 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.
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- Prep Time: 20 Min
- Cook Time: 5 Min
- Servings: 6
- 500 g (1,1 lb) of mascarpone cheese. Try our recipe for homemade 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)
How to Make Mascarpone Cream Recipe: Instructions
To cook the eggs, you will need a digital kitchen thermometer; in fact, you have to make a hot syrup with water and sugar that doesn’t reach a temperature of more than 121°C (250°F).
Step 1) – In a little saucepan place 100 g (7 tablespoons) of granulated sugar and then add 50 ml (about 3 tablespoons) of 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 is ready when small white bubbles form on the surface. It’s very important that the syrup does not exceed 121°C (250°F), the temperature at which the sugar begins to caramelize (you’ll know because it begins to darken).
Step 3) – Meanwhile, start to whip up 4 medium egg yolks with a stand mixer at maximum speed. When the syrup is ready, pour it over the egg yolks and keep whisking. This way you are cooking the eggs.
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’s really very good! Now it’s time to add the mascarpone cheese.
Step 5) – In a bowl, mix 500 g (1,1 lb) of mascarpone cheese 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 cookiesor 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 in the refrigerator for up to 2 days. It’s not suitable for freezing.