Perfect Mascarpone Cream is an easy-to-make and delicious spoon dessert, perfect for tiramisu or to accompany pandoro and panettone. It has a creamy texture is such a delicate taste that it is a perfect base for making many desserts in addition to those already mentioned. In fact, we can use it to fill sponge cakes, tarts or cookies. With its goodness it is also perfect served as a spoon dessert in accompaniment with fruit or dry cookies such as ladyfingers or cat’s tongues.
Ingredients :
- 500 grams / 17.6 oz Mascarpone cheese
- 4 large eggs, separated
- 120 grams /4.2 oz granulated sugar
- 50 grams /1.8 oz water
How to make Perfect Mascarpone Cream:
- Prepare the mascarpone cream first by pouring the water with half the sugar into a saucepan. Heat it until it reaches a temperature of 121 °C (250°F) . If you do not have a kitchen thermometer watch the syrup and it will be ready when it starts to boil forming small bubbles without turning dark. Separately, divide the yolks from the egg whites and process the yolks with electric whips or pour them into the planetary mixer.
- When the syrup has reached the right temperature pour half of it slowly over the yolks, continuing to whisk until it has reached a light, frothy consistency. Allow the yolks to cool.
- Add the mascarpone, which you have previously worked to make it creamy, and continue to mix with electric whips until smooth and firm.
- In a separate bowl, whip the egg whites until stiff, and pour the remaining sugar-water syrup over the whipped egg whites, again when it has reached 121 degrees. In this way you will have pasteurized the egg whites as well. Add them to the mascarpone cream and yolks, mixing with a spatula from the bottom up so as not to disassemble the cream.
- The mascarpone cream is ready. You can use it to make classic tiramisu or to accompany pandoro or panettone.
Bon Appetit!
