Easy Basic Mascarpone Cream For Fillings, Toppings and Pastry Making

Mascarpone Cream is  a simplerecipe that is perfect for your pastry making experiments, excellent for accompanying slices of cake or poundcake, for filling pies or for making the classic and timeless tiramisu.

Here's how to prepare it in a few minutes and how to consume it in complete safety: all you have to do is work the egg yolks with the sugar until you get a frothy mass, then gradually incorporate a syrup of water and sugar brought to a temperature of 249°F/121 °C, so as to pasteurize the eggs without altering their consistency and flavor in any way. To be sure of reducing the bacterial load and eliminating the risk of infections, however, the only way is to use a bain-marie for at least 15 minutes at a minimum of 176°F/80 °C.

The pâte à bombe thus obtained is finally mixed with the mascarpone, previously softened with a spatula: the result is a cream with a delicate flavor and a smooth and irresistible consistency, which you can make even softer by adding a little whipped cream. Dusted with an impalpable layer of bitter cocoa, it will also be ideal to enjoy with a spoon, together with lingue di gatto or other fragrant biscuits.

What is Mascarpone Cream?

Mascarpone (pronounced as mas-kar-POH-nay) cream originates from the Lombardy region of Italy, dating back to the late 16th or early 17th century. The name likely comes from the local term "mascherpa," meaning cream. Traditionally made during colder months, it was produced by adding acidic agents like lemon juice to fresh cream, causing it to thicken into a rich, smooth cheese. Unlike ricotta, which is made from whey, mascarpone comes from cream, giving it a higher fat content. Over time, it became a key ingredient in Italian desserts like tiramisu and is now celebrated as a traditional Italian specialty.

Pro Tips for The Best Mascarpone Cream

• Opt for fresh mascarpone and eggs for the best flavor and texture.
• Whip until light and fluffy for a creamy consistency.
• Heat sugar syrup to 121°C before adding it to the yolks for safe consumption.
• Mix carefully to avoid deflating the cream.

Is Mascarpone Cream the Same as Cream Cheese?

No, they're not the same! Mascarpone is an Italian dairy product made from cream with a higher fat content, giving it a rich, buttery texture and slightly sweet taste. Cream cheese, on the other hand, has a firmer texture and a tangier flavor due to its lower fat content and the use of lactic acid. Mascarpone is often used in desserts like tiramisu, while cream cheese is commonly used in cheesecakes and spreads.

What Does Mascarpone Cream Taste Like?

Mascarpone cream has a rich, velvety texture with a mildly sweet, buttery flavor and a hint of dairy freshness. Its smooth, creamy consistency makes it perfect for desserts like tiramisu, where it adds a luxurious mouthfeel without being overpoweringly sweet.

Are There Raw Eggs in This Mascarpone Cream?

Yes, traditional mascarpone cream often contains raw eggs, as they are whisked with sugar to create a light, airy texture. However, our recipe use pasteurized eggs and other recipes use egg substitutes for safety, especially when serving vulnerable groups. Always ensure eggs are fresh or consider pasteurization for safer consumption.

Can I Add Any Flavorings to This Mascarpone Cream?

Yes, you can add various flavorings to mascarpone cream to customize its taste. Popular options include vanilla extract, lemon zest, cocoa powder, coffee, or liqueurs like Marsala or Amaretto.

What Can I Use This Mascarpone Cream For?

Mascarpone cream is incredibly versatile and can be used in both desserts and savory dishes. It's perfect for classic tiramisu, fruit parfaits, trifles, or as a filling for cakes and pastries. It can also be served with fresh berries, layered in parfaits, or simply dolloped on top of pancakes and waffles. In savory recipes, it works well in creamy pasta sauces or risottos for added richness.

Can I Make This Mascarpone Cream Ahead of Time?

You can! Store it in an airtight container in the refrigerator for up to 2 days. For the best texture, give it a gentle stir before serving. If the recipe includes raw eggs, ensure they are fresh or pasteurized for safety when preparing ahead.

Does This Mascarpone Cream Freeze Well?

No, mascarpone cream doesn’t freeze well, as freezing can cause it to separate and lose its smooth, creamy texture. It's best enjoyed fresh or refrigerated for short-term storage.

How to Store Mascarpone Cream

Store leftover mascarpone cream in an airtight container in the refrigerator for up to 2 days. Keep it away from strong-smelling foods to preserve its flavor. Before serving, give it a gentle stir to restore its creamy texture.

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.