Last updated on June 22nd, 2024
Are you tired of using pastry cream, gelato, whipped cream and chocolate sauce as your go-to toppings for desserts and cakes? I can help!
I have the best alternative: mascarpone cream!
Mascarpone cream is a rich and silky cream that’s versatile enough to serve alongside a simple cake yet good enough to serve to a queen.
It’s an easy, 5-minute topping that turns any dessert into a one-of-a-kind specialty!
Whether you are having your mother-in-law over for dinner, sharing a cup of tea and a sweet treat on a cozy winter afternoon, or making dessert for your holiday celebration, consider using this 5-minute mascarpone cream recipe.
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How To Pronounce Crema di Mascarpone
Mascarpone cream in Italian is crema di mascarpone, pronounced kreh-mah dee mah-skahr-poh-neh.
Listen to the pronunciation of crema di mascarpone:
What Is Mascarpone Cream?
Mascarpone cream is a pudding-like topping made from raw eggs, a bit of sugar and mascarpone cheese served alongside Italian desserts much as ice cream accompanies cake in North America.
Mascarpone cream comes together with very little effort in just a matter of minutes. I use mascarpone cream with any simple dessert such as a chocolate cake, everyday Italian apple cake, lemon cake, panettone or pandoro or in other dessert recipes like tiramisù.
Pregnant Women: Mascarpone cream isn’t for you! It’s made with raw eggs, a risk for your baby. To learn more about eating Italian food while pregnant, check out Eating in Italy While Pregnant – From a Mamma of Four in Italy.
Mascarpone Cream Ingredients
Eggs
Use 5 large eggs or 6 regular eggs, ideally at room temperature but not necessary. Note that the eggs are not cooked in this recipe.
Mascarpone Cheese
Use 17.5 oz (500 g) mascarpone cheese for this Italian cream recipe. There really is no substitution.
Other Ingredients
- 5 tablespoons sugar
- 1 teaspoon vanilla extract
How To Make Mascarpone Cream
Divide the egg yolks and the egg whites, being careful there isn’t any egg yolk in the whites. With a whisk, an electric mixer or stand mixer, whisk the egg yolks with the sugar for several minutes until they have turned pale yellow in color. The sugar granules should be completely dissolved.
Add the mascarpone cheese and vanilla and continue to mix until it’s completely combined.
In another bowl whip the egg whites with a stand mixer or electric handheld mixer until stiff peaks form.
Gently fold the egg whites into the mascarpone cream mixture, being careful not to deflate your egg whites. Serve immediately with cookies, cake or your favorite dessert.
Notes and Tips For Making Mascarpone Cream
- Use eggs at room temperature for best results.
- Add a small amount (½ teaspoons) cream of tartar to the egg whites when you beat them into stiff peaks to help them hold their shape.
- Use mascarpone cheese at room temperature, which is easier to work with (similar to how butter and cream cheese is easier to mix at room temperature).
- It’s best to serve mascarpone cream immediately after assembling. Be sure you have enough time to prepare right before serving, not hours beforehand.
- This recipe makes A LOT of cream. Consider halving the recipe or making a baby tiramisù as well.
Fact: Mascarpone cream is actually the exact cream used to make Authentic Italian Tiramisù Recipe – The Only One You’ll Ever Need (+ Tips).
How To Serve And Use Mascarpone Cream
Italian mascarpone cream is one of those everyday recipes that we make to doctor up even the most rustic and simple desserts in Italy. Consider using it in place of other toppings that you typically use such as ice cream, pastry cream or chocolate sauce.
Below is a short list of my favorite desserts to serve mascarpone cream with:
- chocolate cake
- lemon or citrus tea cake
- apple cake
- fruit pies
- panettone or pandoro
- with cookies for dipping
- in tiramisù
- with seasonal fruit
- in a bowl with a spoon (as my kids sometimes enjoy in small amounts)
Mascarpone Lovers: Want to learn more about mascarpone? Check out 3 Ingredient Pasta For Easy Entertaining and The Secret Ingredient To Taking Any Pasta Sauce To The Next Level
How To Store Mascarpone Cream
Mascarpone cream is best eaten right after being prepared. The stiff egg whites tend to deflate over time, making the mascarpone cream a bit too liquidy, which can eventually separate.
Store leftovers in an airtight container in the refrigerator for 1 day but be aware that it may lose a bit of its shape. From a food safety point of view, it’s fine.
Mascarpone Cream
Ingredients
- 5 eggs large
- 17.5 oz mascarpone cheese (500g)
- 5 Tbsp sugar
- 1 tsp vanilla extract
Instructions
- Divide the egg yolks and the egg whites, being careful there isn’t any egg yolk in the whites. With a whisk, an electric mixer or stand mixer, whisk the egg yolks with the sugar for several minutes until they have turned pale yellow in color. The sugar granules should be completely dissolved.
- Add the mascarpone cheese and vanilla and continue to mix until it’s completely combined.
- In another bowl whip the egg whites with a stand mixer or electric handheld mixer until stiff peaks form.
- Gently fold the egg whites into the mascarpone cream mixture, being careful not to deflate your egg whites. Serve immediately with cookies, cake or your favorite dessert.
Notes
- Use eggs at room temperature for best results.
- Add a small amount (½ teaspoons) cream of tartar to the egg whites when you beat them into stiff peaks to help them hold their shape.
- Use mascarpone cheese at room temperature, which is easier to work with (similar to how butter and cream cheese is easier to mix at room temperature).
- It’s best to serve mascarpone cream immediately after assembling. Be sure you have enough time to prepare right before serving, not hours beforehand.
- This recipe makes A LOT of cream. Consider halving the recipe or making a baby tiramisù as well.
