SPECIAL Panettone: The Star of the Holidays

Mascarpone cream

Name: Mascarpone cream
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Mascarpone cheese at room temperature 2 ¼ cups; Sugar &frac23; cup; Egg yolks at room temperature 4; Water ¼ cup; Unsweetened cocoa powder to taste

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774

Calories per serving

Vegetarian

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
Cost: Low

PRESENTATION

Sweet, creamy finishes make any dessert just a little more special, and mascarpone cream is a GREAT choice for families who want something both classic and appealing. The rich flavor of mascarpone cheese paired with that unmistakable, fluffy texture really brings out the best in cakes, pies, and fresh fruit alike. On holiday tables and everyday treats, the mild, soft smoothness looks elegant yet feels totally approachable (no fancy skills needed). Because this Italian dessert cream is eggless, it works well for kids’ birthday parties, potlucks, and allergy-friendly gatherings, plus it keeps its shape even in warmer settings—definitely a big help when serving a crowd. As a dessert topping, you’ll notice how luxuriously thick and cool it sits piled onto brownies, bundt cakes, lemon treats, or even simple vanilla cupcakes, making each piece just a little more exciting. For a natural family gathering or casual Sunday sweet, whipped mascarpone always earns smiles with its light mouthfeel and slightly tangy edge.

Home cooks enjoy how versatile this mascarpone cream is, since it does DOUBLE DUTY as both a sweet frosting and a cool dip for fresh fruit, cookies, or even pancakes (totally works at brunch!). It’s a trusty pick for busy families looking for reliable results without the stress, fitting snugly on the dessert table next to anything from fruit tarts to donut holes or just a bowl of berries. The simple, moist finish means everyone—kids and adults—comes back for seconds, and there’s always a way to switch things up, like mixing in a touch of vanilla or lemon zest for a fresh, nice twist. Add a little extra to a slice of chocolate cake and you’ll definitely hear a few happy sighs around the table. No surprise this dessert topping has become a true family favorite, always ready to dress up special events or just make weeknights DELICIOUS with hardly any extra effort. Keeping a batch around opens up tons of dessert options, so it’s easy to let creativity and good taste take center stage at home with mascarpone cheese and Italian dessert cream as the stars.

INGREDIENTS

774

Calories per serving

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.