These are classic mascarpone cream recipes, which are ideal for complementing desserts and pastries. There are several recipes based on them, and I singled out 3 that are used the most in Italy. Depending on what you need and which cake you want, you can opt for one of these offered. Follow instructions.
Mascarpone Pasteurized Cream
Ingredients:
500 g Mascarpone
2 Tablespoons of granulated sugar
4 egg yolks
1 teaspoon of Marsala/ or other liquor
Syrup:
40 ml water
80 g sugar
Preparation:
In a bowl, beat the egg yolks with 20 g of sugar until the mixture becomes light and foamy.
Now prepare the syrup. Add sugar (80 g) and water to the pan, mix gently and cook on medium heat until it boils.
The temperature should be 121 °C. A kitchen thermometer will help you with that. If you don't have a cooking thermometer, then observe the syrup. When it starts boiling, and thickens without darkening, it is ready.
Remove the syrup from the heat and slowly pour in the egg yolks, whisking constantly with an electric whisk. Whisk until the mixture is completely cooled. In this way, you get cream for many desserts and other pastries.
Put the mascarpone (at room temperature) in another bowl and remove the whey.
Soften slightly with a spatula and gradually pour the egg yolk mixture that you prepared earlier. You can use a mixer on low speed or a spatula.
The mascarpone cream is ready.
You can also add a little whipped cream (about 100-200 g) to this mixture if you wish.
How to prepare mascarpone cream with raw eggs?
Classic Cream Mascarpone of fresh Eggs
Ingredients:
500 g Mascarpone
100 g granulated sugar
4 eggs
1 teaspoon Grand Marnier
Preparation:
Separate the yolks from the whites.
Beat the egg whites with sugar (add it gradually) and liqueur until you get a triple mixture. Add the egg yolks one by one and beat with a mixer at the same time.
Soften the mascarpone (removing the whey) and add gradually to the egg white mixture.
Beat with a hand whisk using a gentle mixing technique from the bottom up while doing so be careful not to break the egg white. This depends on how well you beat the eggs. The cream is ready!
NOTE:
If the cream is firm, you can add about 100-200 g of whipped cream.
Keep the finished creams in the refrigerator for up to 3 days.
Mascarpone Cream
Ingredients for mascarpone cream:
500 g of mascarpone
350-400 g of whipped cream
100 g of powdered sugar/ can be more if you like it sweeter
Preparation:
Use a mixer to whip the cream into a stiff mixture.
In the second line, mix the mascarpone and powdered sugar with a mixer, until the ingredients are well combined.
Gradually add the whipped cream to the mascarpone mixture and mix constantly on low speed.
Combine all the ingredients and mix until it becomes smooth and homogenous.
Cream is ready.
Enjoy in dessert!
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