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

it es br de fr

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 persone
Cost: Low

PRESENTATION

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

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.