Tag: Mascarpone

Mascarpone and coffee cream (for Pandoro, spooned and filled!) – Gordon Ramsay’s version

There Mascarpone cream and coffee it’s a spoon dessert delicious and very fast ! a variant of the classic mascarpone cream, in this case with addition of coffee who gave a crazy intense taste ; while conserving soft and full-bodied consistency which makes it perfect not only for accompany Pandoro and Panettone, during the holidays of Christmas and New Year’s Eve, but also for fill cakesprepare single-portion glasses delicious cups or Tiramisu!

It’s about a super easy preparation that can be done with your eyes closed which takes inspiration from mine super tested base; much loved and also replicated in a chocolate version! Because with very few ingredients, without cream and with pasteurized eggs in a few minutes! so one Mascarpone cream and coffee completely safe And also suitable for children! If instead you are looking for aegg-free alternative try the cold coffee cream that resembles a mousse!

Discover also:

Coffee custard (the classic version, ready in 5 minutes)

Mascarpone and coffee cream recipe

PREPARATION TIMES

Preparation	Cooking	Total
10 minutes	0 minutes	10 minutes

Ingredients

Quantity 4 people
30 g of egg yolks (about 2 small) 60 g of granulated sugar (+ 15 g of water) 250 g of cold mascarpone 1 large spoonful of instant coffee (I do not recommend espresso as it would break down the mixture)

Quantity 4 people

30 g of egg yolks (about 2 small)

60 g of granulated sugar (+ 15 g of water)

250 g of cold mascarpone

1 large spoonful of instant coffee (I do not recommend espresso as it would break down the mixture)

Method

How to make mascarpone and coffee cream

First of all, pulverize the coffee by crushing it with a teaspoon, please note that it must be super super dusty, neither grainy nor small stones.

Then follow the procedure found in MASCARPONE CREAM

in the link there are all the photos of the steps illustrated how to whip it perfectly in a few minutes and obtain a frothy and dense mixture.

The coffee should be added immediately after whipping the eggs when they are nice and warm, you will see that the coffee will dissolve wonderfully, coloring the mixture.

Finally proceed as indicated and you are ready Mascarpone and coffee cream

how to make mascarpone and coffee cream

In this case I served the Coffee and Mascarpone Cream with my Pandoro

mascarpone cream and coffee recipe

storage

You can store in the fridge for a maximum of 2 days, I suggest you do not cover with cling film to avoid condensation, you can simply place aluminum foil on top to protect it.

Wait, discover all my sweet creams to make, fill and decorate your desserts!

Pandoro stuffed with mascarpone cream: Quick and delicious recipe! – Gordon Ramsay’s version

The Stuffed Pandoro it's a Christmas cake gluttonous, rapid And without cooking! A great classic of to serve the classic Pandoro on holidays! In fact it goes simply cut into layers and then stuffed with mascarpone cream; in this case with the addition of berries! In the end assembled in a staggered manner , takes the form of a Christmas tree! Imagine the softness of the slices joined to creaminess of the filling! Poetry for the taste buds and and is ready on the table in less than 20 minutes!

Like any traditional recipe, there are numerous versions and variations. In this case I give you the Original recipe of the Pandoro stuffed with mascarpone cream, which my mom has been preparing for as long as I can remember.

The easy preparation, it does not involve any difficulty! The secret it's just cutting 5 slices all the same , so a proportionate composition! There filling is prepared in 10 minutes! Time to add it between the layers and compose and that's it! to make the stuffed pandoro even more delicious I added berries that give a touch of freshness! but depending on your taste you can replace them with the addition of spreadable cream with hazelnuts. To have a Pandoro stuffed with mascarpone and Nutella. Finally If you are intolerant to eggs you can make it with an egg-free mascarpone cream!

Together with Panettone, Struffoli and Roccocò it is ideal not only for Christmas Eve, the 25th December lunch but also for New Year's Eve, Christmas parties and unexpected guests!

Stuffed Pandoro recipe

PREPARATION TIMES

Preparation	Cooking	Total
15 minutes	0 minutes	15 minutes

Ingrediants

Quantity for 10 people
1 Pandoro 500 grams of mascarpone 120 grams of powdered sugar 4 small egg yolks 300 gr of mixed berries

Method

How to make stuffed Pandoro

First of all, make the filling following the procedure you find in MASCARPONE CREAM

Set aside.

Then clean the berries with a damp cloth and cut the pandoro into 3.5 cm slices obtaining 5 pieces:

Finally, place the large base of the pandoro in a serving dish stuffed with spoonfuls of mascarpone cream or previously placed in a pastry bag.

Place the berries on the tips, one for each tip.

Then lay another staggered pandoro base and repeat the operation until the ingredients are completely finished.

Finally, sprinkle the last slice with icing sugar, place it on top and give it a final sprinkling of icing sugar.

Yours is ready Stuffed Pandoro!

You can keep in the fridge for about 1 day

Gluten Free Pumpkin Bread Stuffed with Gorgonzola and Mascarpone – Gordon Ramsay’s version

Pumpkin pan easy to make at home, fluffy, scented with thin crust And golden: in a few steps you can get the pumpkin-shaped loaf that will amaze everyone. I filled this pumpkin bread with one cream of gorgonzola and mascarpone, you can cut it into wedges and serve it alone or accompanied by vegetables or cold cuts.

# Family💚 I thought I'd offer you this bread as an alternative to the usual one because it is very fragrant and it will make you look great at the table, especially if you dig it up and fill it in the center.

Check out the beetroot sandwiches too!

I find the microwave cooking for the pumpkin very convenient… For a lot of things actually! Just remove the peel, cut into small pieces and bake with a spoonful of water in a suitable container with a lid or a glass bowl with a film suitable for microwaves with holes.

Alternatively, if you do not have a microwave, you can safely bake the whole pumpkin at 180 degrees static (I have not even preheated the oven!) For at least 50 minutes, if the fork fits easily it is cooked, otherwise it prolongs cooking.

Pumpkin loaf is extremely versatile, you can really serve it with anything! To enrich it, I dug it out and filled it with gorgonzola and mascarpone, so accompanied by some vegetables it becomes a single dish!

Getting this beautiful shape is really simple: cut the kitchen string, you need to get 8 pieces of about 40 cm, you grease them with olive oil and place them on the star-shaped plate.

Lay down half of the dough, forming a ball in the center and knot the ends of each thread. Cook like this and remove the string when the bread is still hot!