So creamy and velvety, it’s perfect for decorating your desserts too!
Ingredients
FOR THE CREAM
MASCARPONE 500 grams
EGG YOLKS 4
SUGAR 1 tbsp
FOR THE SYRUP
WATER 40 ml
SUGAR 70 grams
How to Make Mascarpone Cream
First collect the egg yolks in a bowl with 1 tablespoon of sugar (about 15-20 grams).
Beat them with an electric whisk at medium speed, without rushing, for a few minutes: you should obtain a light, dense and frothy mixture. If you want to add Marsala or another liqueur of your choice, you can do so at this point.
Set aside the egg and sugar mixture and prepare the syrup that will be used to pasteurize the egg yolks: combine the sugar and water in a saucepan.
Bring them to the heat and let them boil, without stirring. The syrup will be ready when it reaches a temperature of 250°F/121°C: we suggest you get a kitchen thermometer. If you don’t have it available, observe the bubbles that will form on the surface after a few minutes of boiling: when they are all the same size, the syrup will have reached the right temperature.
Take the egg yolk and sugar mixture and start working it again with the whisk, pouring in the hot syrup little by little: this operation must be carried out very quickly, to avoid the sugar crystallizing and compromising the final result.
Whip everything together until you obtain a thick and consistent cream, called “pâte à bombe”.
At this point, put the mascarpone in a bowl and mix it with a spatula so as to make it soft and workable.
Transfer the mascarpone into the pâte à bombe and whip everything for a few more minutes.
The mascarpone cream is ready: place it in a small bowl and use it as you like; if you want, you can make it even softer by adding 100-150 ml of whipped cream.
Serve the mascarpone cream with a slice of pandoro: you will conquer all your guests.
