Mascarpone cream is a classic Italian dessert cream that is widely known as the main ingredient for making tiramisu, one of the most famous desserts in Italy and around the world. It’s a rich, smooth, and velvety cream that you can use in many delicious ways.
In this recipe, I’ll show you how to make mascarpone cream using cooked eggs. This method makes the cream not only incredibly tasty but also safe to eat.
Cooking the eggs involves a simple process called pasteurization, where you heat them with a syrup made of sugar and water. Don’t worry—it’s easier than it sounds, and I’ll guide you through every step.
The secret to an amazing mascarpone cream lies in the mascarpone cheese itself. It should be creamy, thick, and rich—not watery or runny.
That’s why it’s important to choose high-quality mascarpone cheese as the first step. The quality of the mascarpone will make all the difference in how your cream turns out.
Once your mascarpone cream is ready, you can use it in so many ways. It’s perfect for filling cakes, pastries, or even small tartlets. If you prefer something simpler, you can serve it in a bowl as a dessert on its own. Just sprinkle some unsweetened cocoa powder on top and pair it with your favorite cookies for a delightful treat!
Ingredients
Prep Time: 20 Min | Cook Time: 5 Min | Servings: 6
- 500 g (1.1 pound) of mascarpone cheese. Try our recipe for homemade mascarpone cheese.
- 4 medium egg yolks
- 100 g (½ cup) of granulated sugar
- 50 ml (3 ½ tablespoons) of water
- unsweetened cocoa powder for decoration (optional)
Kitchen Tools and Equipment
To prepare mascarpone cream, you’ll need a few essential tools to make the process smooth and easy. Here’s what you’ll need:
- Digital Kitchen Thermometer: Essential for measuring the temperature of the sugar syrup accurately, ensuring it doesn’t exceed 121°C (250°F).
- Small Saucepan: Used to heat the water and sugar to make the syrup. A saucepan with a thick bottom works best to avoid burning.
- Stand Mixer or Hand Mixer: Necessary for whipping the egg yolks and later blending them with the mascarpone cheese. A stand mixer is more convenient, but a hand mixer works well too.
- Mixing Bowls: At least two bowls are needed—one for whipping the egg yolks and another for smoothing the mascarpone cheese.
- Spatula or Spoon: Useful for stirring the mascarpone and scraping down the sides of the mixing bowl to ensure everything is well combined.
Instructions
Step 1) - Start by preparing the syrup. Take a small saucepan and add the granulated sugar. Then pour in the water. Give it a gentle stir to help the sugar dissolve into the water.
Place the saucepan on the stove over medium heat. Let the syrup heat up until it reaches 121°C (250°F).
TIP: You can measure the temperature using a kitchen thermometer. If you don’t have a thermometer, watch the surface of the syrup closely. You’ll know it’s ready when you see small white bubbles forming. Be careful not to let the syrup heat beyond 121°C (250°F), as the sugar will start to caramelize and turn dark. This step requires attention, so stay close to the stove.
Step 2) - While the syrup is heating, start whipping the egg yolks. Place the egg yolks in the bowl of a stand mixer. Begin whisking them on high speed. Keep the mixer running while you wait for the syrup to reach the right temperature.
When the syrup is ready, carefully and slowly pour it into the bowl with the whipped egg yolks. Make sure to keep the mixer running as you pour, so the hot syrup blends smoothly into the eggs. This step cooks the eggs while incorporating the syrup.
Continue whipping the egg and syrup mixture at high speed until the bowl feels cool to the touch. This usually takes about 10 minutes. You can check by gently placing your hands on the outside of the bowl. When the bowl is cool, the mixture will be ready.
At this stage, you’ve created a light and fluffy cream known as pâte à bombe. It’s a smooth and delicious base used in many pastry recipes. Feel free to taste it—it’s sweet and really tasty! Now, it’s time to add the mascarpone cheese.
Step 3) - Take the mascarpone cheese and place it in a separate bowl. Stir it gently with a spoon or spatula to make it smooth and creamy. This step helps the mascarpone blend better with the egg mixture.
Once it’s nice and creamy, add the mascarpone to the egg and sugar mixture.
Set your mixer to medium or low speed and whisk until everything is fully combined. Be patient and let the ingredients mix thoroughly to achieve a smooth and velvety cream.
When the mascarpone cream is ready, it will be thick, smooth, and perfectly blended. You can serve it right away or chill it in the fridge if you prefer it really cold.
For serving, scoop the mascarpone cream into small glasses or bowls. You can enjoy it as it is or add a sprinkle of unsweetened cocoa powder on top for an extra touch. It’s also perfect paired with cookies for dipping.
Take your time with each step, and you’ll have a delicious mascarpone cream to enjoy in no time!
YOU MUST ALSO TRY:
- 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
- Diplomat Cream Recipe | Crema Diplomatica
Storage
Mascarpone cream is best enjoyed fresh, but if you need to store it, here’s how to do it properly:
Refrigerator: Place the mascarpone cream in an airtight container or cover the bowl tightly with plastic wrap. Store it in the refrigerator for up to 2-3 days. Make sure the temperature of your fridge is consistently cold to keep the cream fresh.
Freezer: While mascarpone cream can technically be frozen, it’s not recommended as freezing may affect its smooth texture and creamy consistency.
Before Serving: Always check the cream before serving to ensure it still smells fresh and has the right texture. Give it a gentle stir if needed to restore its smoothness.
For the best flavor and texture, it’s a good idea to prepare the mascarpone cream as close to serving time as possible.
Recipe Card
Authentic Italian Mascarpone Cream Recipe
Ingredients
- 500 g mascarpone cheese - 1.1 pound
- 4 egg yolks - medium
- 100 g granulated sugar - ½ cup
- 50 ml water - 3 ½ tablespoons
- unsweetened cocoa powder - for decoration (optional)
Instructions
- Take a small saucepan and add the granulated sugar. Then pour in the water. Give it a gentle stir to help the sugar dissolve into the water.
- Place the saucepan on the stove over medium heat. Let the syrup heat up until it reaches 121°C (250°F).
- While the syrup is heating, start whipping the egg yolks. Place the egg yolks in the bowl of a stand mixer. Begin whisking them on high speed. Keep the mixer running while you wait for the syrup to reach the right temperature.
- When the syrup is ready, carefully and slowly pour it into the bowl with the whipped egg yolks. Make sure to keep the mixer running as you pour, so the hot syrup blends smoothly into the eggs. This step cooks the eggs while incorporating the syrup.
- Continue whipping the egg and syrup mixture at high speed until the bowl feels cool to the touch. This usually takes about 10 minutes. You can check by gently placing your hands on the outside of the bowl. When the bowl is cool, the mixture will be ready.
- Take the mascarpone cheese and place it in a separate bowl. Stir it gently with a spoon or spatula to make it smooth and creamy. This step helps the mascarpone blend better with the egg mixture.
- Once it’s nice and creamy, add the mascarpone to the egg and sugar mixture.
- Set your mixer to medium or low speed and whisk until everything is fully combined. Be patient and let the ingredients mix thoroughly to achieve a smooth and velvety cream.
- When the mascarpone cream is ready, it will be thick, smooth, and perfectly blended. You can serve it right away or chill it in the fridge if you prefer it really cold.
Nutrition
Claire says
Made the most amazing tiramisu with this recipe! So much better without egg whites
Linda Colandrea says
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!!
Barbara says
Thank you Linda! Happy Easter!