- Energy Kcal 774
- Carbohydrates g 33.8
- of which sugars g 33
- Protein g 13.4
- Fats g 65
- of which saturated fat g 36.94
- Fiber g 2.2
- Cholesterol mg 319
- Sodium mg 186
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 10 min
- Serving: 4 people
- Cost: Low
Everyone has their favorite dessert filling. It might be Chantilly or pastry cream, perhaps delicately flavored with lemon or orange… But no one can forget mascarpone cream! It’s one of the most delicious and popular basic patisserie preparations, best known as the filling used in tiramisu or eaten with pandoro and panettone at Christmas time. With its delicate flavor and velvety texture, mascarpone cream makes a delicious dessert you can just eat by the spoonful. It’s good on its own but also excellent with slices of pandoro or panettone (the most customary pairing) and also with dry desserts such as gluten-free sponge cake. Our recipe explains how to make mascarpone cream with a pate à bombe base. This method of pasteurizing eggs means that it can be enjoyed even by those who don’t eat desserts made with raw eggs. It also makes excellent tiramisu! Mascarpone cream made using this method can be a dessert in its own right or act as a base for countless other desserts and all the different versions of tiramisu.
- Mascarpone cheese 2 ¼ cups (500 g)
- Sugar ⅔ cup (125 g)
- Egg yolks 4 - at room temperature
- Water ¼ cup (50 g)
- For dusting
- Unsweetened cocoa powder to taste
How to prepare Mascarpone cream
To make the mascarpone cream, pour the water into a saucepan 1 and add the white sugar 2. Stir gently to moisten the sugar and heat to 250°F (120°C) (measure the exact temperature with a kitchen thermometer) 3; if you don’t have a thermometer, the syrup will be ready when small white bubbles form on the surface.
Shortly before reaching 250°F (120°C), i.e., at approximately 240°F (115°C), start beating the eggs with an electric whisk 4 or using a stand mixer. When the syrup reaches 250°F (120°C), pour slowly over the egg yolks 5, continuing to whisk. Beat until completely cooled 6. The result is known as pate à bombe, the base of many patisserie recipes.
In a bowl, mix the mascarpone gently with a spatula 7. Add the cooled egg yolks to the mascarpone a little at a time, stirring with a soft spatula from the bottom up 8 until the mixture is smooth 9.
Your cream is ready! Enjoy it with slices of panettone or pandoro, or pour into dessert glasses 10 and top with sifted cocoa powder to taste (11-12).
Store in the fridge covered with plastic wrap for 3-4 days at most. Freezing is not recommended because this could spoil the cream’s velvety consistency
If you prefer a firmer cream, keep it in the refrigerator for approximately one hour before serving.