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Recipe Mascarpone Cream

Doses for: 4 persone
realization time: 25 minutes


500 grams of mascarpone, 125 grams of sugar, 4 egg yolks at room temperature, 50 grams of water, bitter cocoa powder as required


To prepare the mascarpone cream let's start with the syrup: pour the water into a saucepan and add the granulated sugar, mix lightly and bring to the heat until it reaches 115 ° C (measure the exact temperature with a kitchen thermometer). Reached around 115 ° C we begin to whip the egg yolks with electric whips in a bowl. When the syrup reaches 121 ° C, we remove it from the heat and pour it over the yolks, continuing to whisk at low speed until it is completely cooled. Thus the pate à bombe is obtained, the basis of many pastry preparations. In another bowl, lightly mix the mascarpone with a spatula to soften it a little. Add to the mascarpone, little by little, the whipped and now cold egg yolks, stirring with a soft spatula, moving from the bottom upwards until you obtain a homogeneous cream. The cream is ready! It can be enjoyed accompanying it in pandoro slices or we could pour it into single-portion molds and put it in the freezer to turn it into a semifreddo!

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