Zuppa inglese (Italian trifle)
- 1 h 50 min
- Kcal 231
Mascarpone cream is a staple of confectionery, known most famously as the base for tiramisu or, during the holiday season, as an accompaniment for pandoro or panettone! Thanks to its subtle flavor and silky consistency, however, it can also serve as a delectable dessert in its own right. If you’re concerned about the presence of raw eggs, have no fear: In this recipe, we explain how to make pâte à bombe to pasteurize the eggs, or, alternatively, you can go straight for the eggless version. For an even more authentic version, though, why not try it with homemade mascarpone? Once ready, you’ll be able to use the mascarpone cream to make your favorite desserts or savor it on its own, served in a glass garnished with langue de chat cookies, berries, or just a sprinkling of unsweetened cocoa!
To make the mascarpone cream, pour the water 1 into a saucepan and add the white sugar 2. Stir gently and bring the mixture to 250°F (121°C), measuring the temperature with a food thermometer 3; if you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface.
Just before the syrup reaches 250°F (so, around 240°F (115°C)), start to beat the eggs using a hand mixer or stand mixer 4. Once the syrup has reached 250°F, pour the egg yolks in slowly, lowering the mixer speed while continuing to mix 5. Continue to beat the mixture until it has cooled completely 6. This is how you make pâte à bombe, the base for lots of confectionery creations.
In a bowl, soften the mascarpone using a spatula, then add the now-cooled egg yolk mixture a little at a time 7. Slowly stir the mascarpone into the mixture using the whisks on the mixer or a spatula 8 so you get an even cream 9.
Your mascarpone cream is ready 10! You can try it spread on a slice of panettone or pandoro or on its own in a glass 11, garnishing with sifted unsweetened cocoa powder if you like 12.
Store for up to 3-4 days in the fridge covered with plastic wrap.
Freezing is not recommended because this could spoil the cream’s velvety consistency.
If you prefer a cream with a denser consistency, let it set in the fridge for around one hour before serving.
Why is it important to soften the mascarpone?
This way the yolks won't disassemble and you'll get a creamier result!
How can mascarpone cream be flavored?
You can add vanilla extract, orange zest, cinnamon or a little rum!
Is it possible to prepare the cream without the thermometer?
Surely using the thermometer you will be sure to reach the right temperature. But if you don't have it, you can cook the syrup until small, white bubbles form on the surface.
Is it important that all the ingredients are at room temperature?
It is very important to respect this indication. In this way the sugar will not crystallize in contact with the cold yolks and the cream will be thicker.