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Sweet Sauces and Creams

Mascarpone Cream

Mascarpone Cream is one of the best-loved basics of pastry making: great for filling Pandoro and Panettone and perfect for enriching cakes and desserts.
Recipe Mascarpone Cream
  • Difficulty Easy
  • Preparation 10 minutes
  • Servings for 4 people

Mascarpone Cream is one of the best-known basic preparations in pastry making worldwide, not only because it’s the base of the much-loved Tiramisu, but also because of its many uses for enriching cakes, desserts, or indulgent semifreddos. Among its most classic and refined uses, we can’t fail to mention using Mascarpone Cream to make an indulgent Filled Pandoro or Filled Panettone, two of the best-loved Christmas desserts.

Ready in just a few minutes and with a unique flavor, Mascarpone Cream is good in any season and can be used in many recipes: you can serve it as it is, with fresh fruit, or use it to enrich any kind of dessert.

Among the Recipes with Mascarpone Cream, we certainly have to mention the Easy Peach and Amaretti Cake, the Cheesecake with Mascarpone Cream and Chocolate, and the Chocolate Roll with Mascarpone Cream. And now here is the recipe for the Perfect Mascarpone Cream.

Ingredients for 4 people

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Method

  1. To make the Mascarpone Cream, start by separating the egg yolks from the whites into two separate bowls. Using an electric mixer, beat the egg whites to stiff peaks.
  2. Add the sugar to the bowl with the yolks and beat until the mixture is pale and frothy. Then add the Marsala to the mixture, stirring to combine.
  3. In another bowl, work the mascarpone with a spoon to soften it. Transfer it to the bowl with the yolks and fold gently from the bottom up so the mixture doesn’t deflate.
  4. Now add the egg whites, again folding gently from the bottom up to incorporate them. The Mascarpone Cream is now ready to enjoy or to use in your desserts. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you’re lactose intolerant, you can make a perfect Lactose-Free Mascarpone Cream using lactose-free mascarpone.

Eggless Mascarpone Cream

Mascarpone Cream is a very versatile sweet cream that lends itself to many different recipes. The best-known and most popular variation is Eggless Mascarpone Cream, which is very easy to make, with practically the same steps as the Original Mascarpone Cream recipe.

Ingredients for Eggless Mascarpone Cream

  • 250 g of Mascarpone
  • 125 g of Heavy Cream
  • 70 g of Powdered Sugar
  • 10 g of Cointreau

To make the Eggless Mascarpone Cream, start by thoroughly whipping the well-chilled cream in a bowl, adding the powdered sugar. Be careful: if you use non-dairy whipping cream, you can leave out the sugar.

In a large bowl, work the mascarpone and the Cointreau with a whisk, add 2 or 3 tablespoons of the whipped cream, and mix everything together well with firm strokes.

Then add the rest of the cream, taking care to mix everything with a whisk, using bottom-up motions so the mixture doesn’t deflate.

Tips

If you want to serve the Mascarpone Cream to children too, you can simply leave out the Marsala.

Storage

Mascarpone Cream must always be kept in the refrigerator, for no more than 2-3 days. Freezing is strongly discouraged.

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