Mascarpone cream

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PRESENTATION

Mascarpone cream

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!

 

INGREDIENTS

Mascarpone cheese 2 ¼ cups (500 g) - at room temperature
Sugar ⅔ cup (125 g)
Egg yolks 4 - at room temperature
Water ¼ cup (50 g)
For dusting
Unsweetened cocoa powder to taste
Preparation

How to prepare Mascarpone cream

 

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.

Storage

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.

Tips

 

If you prefer a cream with a denser consistency, let it set in the fridge for around one hour before serving.

For the translation of some texts, artificial intelligence tools may have been used.