Italian mascarpone cream
Indulge in the velvety and luxurious flavors of Italian cuisine with this delicious and authentic mascarpone cream recipe.
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Servings: 6 servings
Calories: 242kcal
Ingredients
- 30 grams (2.03 tbsp) egg yolks approximately 2 small yolks
- 60 grams (5 tbsp) granulated sugar
- 15 grams (1 tbsp) water
- 250 grams (1.11 cups) mascarpone cheese cold
Instructions
- Separate the egg yolks from the egg whites.
- Put the yolks to a large bowl, preferably a stand mixer, which you will eventually use to mix everything.
- To dissolve the sugar, put the water in a small pot and add the sugar. Heat over medium-low heat while you whisk until the sugar dissolves and the liquid becomes like a light syrup, it should only take about one minute! Be careful not to let it caramelize.
- Now pour the sugar water into the egg yolks and whip with electric beaters at high speed until frothy and the volume has tripled, about 5 minutes.
- Put the cold mascarpone into a mixing bowl and stir with a spoon or fork so that it becomes softer and more malleable. You can add a dash of vanilla extract if desired.
- Now spoon small amounts of the egg custard into the mascarpone, a few spoonfuls at a time, folding in slowly with a spatula so as not to deflate the mixture. Do this until the egg is completely incorporated. You will get a velvety, fluffy mascarpone mixture.
- Serve the mascarpone cream in small bowls with a sprinkling of unsweetened cocoa powder, icing sugar or a few ladyfinger cookies.
Serving: 80g | Calories: 242kcal | Carbohydrates: 11g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 96mg | Sodium: 26mg | Potassium: 6mg | Sugar: 10g | Vitamin A: 655IU | Calcium: 65mg | Iron: 0.1mg
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