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.
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.
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