Mascarpone cream
Description
Mascarpone cream is one of the most beloved spoon desserts — rich, velvety, and incredibly versatile. It’s perfect on its own or as an accompaniment to many sweet treats. You can serve it with a slice of pandoro or panettone during Christmas, or use it as the main ingredient in the world-famous tiramisù. It’s also a great dessert to prepare for festive gatherings with many guests.
Making mascarpone cream is surprisingly simple — you only need a few basic ingredients and a touch of creativity. All you’ll need is plenty of mascarpone, fresh eggs, sugar, and a splash of rum to enhance the flavor.
Follow our step-by-step recipe and tips below to create a truly delicious dessert!
Ingredients
to recalculate the ingredient amounts
- Arborea Mascarpone 250 g
- Eggs 2
- Sugar 75 g
- Rhum 25 ml
Instructions
- 1 Begin by whipping the egg whites from both eggs with 50 g of sugar, ensuring they are at room temperature before starting. Use an electric whisk or a stand mixer and beat until stiff peaks form.
- 2 In another bowl, whisk the egg yolks with the remaining 25 g of sugar until the mixture becomes light and fluffy. Add the mascarpone and the rum, and mix gently until smooth and creamy.
- 3 Finally, gently fold the whipped egg whites into the mascarpone mixture, using slow movements from the bottom up to keep the texture airy.<br>Once combined, refrigerate the cream for at least 30 minutes before serving. Your mascarpone cream is now ready — perfect for filling cakes, layering a tiramisù, or serving in small glasses topped with a dusting of unsweetened cocoa powder.
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