There Mascarpone cream for desserts and tiramisu is a soft and delicate cream based on mascarpone, eggs and sugar. It's a base cream which is used both to prepare the classic tiramisu, or to fill pandori and panettone during the Christmas period.
Or you can simply enjoy it by the glass accompanied with biscuits or pastries, for a greedy dessert and very easy. Try it also to accompany a fresh fruit salad!
Anyhow this delicious mascarpone cream it will be very successful as it is very soft, velvety and extra-greedy.
If you want to enrich it further, you can also add whipped cream.
Let's see immediately how to prepare it.
Mascarpone cream for desserts and tiramisu
- 250 g of very fresh mascarpone
- 2 fresh eggs
- 4 heaping tablespoons of sugar
- 2 tablespoons of rum
First you will need to separate the yolks from the whites.
Remember that the eggs must be at room temperature, so remove them from the refrigerator at least an hour beforehand.
Now whisk the egg whites in a bowl until stiff.
Once ready, put the egg whites in the refrigerator to keep them from being removed.
In another bowl, whip the egg yolks with the sugar, until the mixture is white and fluffy.
Then add the mascarpone and rum and mix. Finally add the whipped egg whites.
Gently mix with a spatula and mix the egg whites.
Your delicious cream is ready. Cover it with plastic wrap and store it in the refrigerator, where it will further congeal.
After it has been stored in the refrigerator for at least an hour it is ready to be consumed.
Find out how to make mascarpone cream with pasteurized eggs:
Tiramisu with cocoa Pavesini
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