Mascarpone cream is one of the basic pastry preparations, also known as tiramisu cream, because it’s often used to make the famous Italian dessert (here the authentic recipe)
This Italian mascarpone cream recipe is made with pasteurized eggs, so is 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.
How to Make Italian Authentic Mascarpone Cream Recipe (with Pasteurized Eggs)
- 500 g (1,1 lb) of mascarpone cheese
- 4 medium egg yolks (about 70 g/2,50 oz)
- 100 g (3,5 oz) of sugar
- 50 ml of water
- unsweetened cocoa powder for decoration (optional)
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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.
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 Preserve Mascarpone Cream
Keep the mascarpone cream with pasteurized eggs in the refrigerator for up to 2 days. It is not suitable for freezing.