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Spoon Dishes

Mascarpone Cream with Pasteurized Eggs

Mascarpone cream with pasteurized eggs, made with a hot sugar syrup: smooth, ready in minutes and perfect for tiramisù and spoon desserts.
Recipe Mascarpone Cream with Pasteurized Eggs
  • Difficulty Medium
  • Preparation 7 minutes
  • Cooking 3 minutes
  • Servings for 4 people

If you are looking for a soft, velvety cream for your desserts, mascarpone cream with pasteurized eggs is the perfect solution for any occasion, whether you want to make a refined no-bake dessert or impress guests and family with a classic recipe that never goes out of style. Perfect as a base for tiramisù, but also ideal for filling spoon desserts, rolls or tarts, this mascarpone cream for spoon desserts wins everyone over with its rich flavor and creamy texture. The secret to a quick mascarpone cream that is also safe lies in pasteurizing the eggs, a simple process that lets you enjoy every spoonful with peace of mind.

All you need is a kitchen thermometer and a few tricks: by making a sugar and water syrup that reaches 121 °C (250 °F), you can pasteurize the egg yolks without losing their softness. The result is a creamy mascarpone recipe, ready to become the base for countless creations: from classic tiramisù to single-serving desserts, to filling cakes or pairing with cookies and fresh fruit. If you are wondering how to pasteurize eggs for mascarpone cream, you will find it is easier than you think; in a few minutes you will have a versatile cream, with no compromise on flavor or lightness.

Try this easy mascarpone cream recipe and let yourself be inspired by its endless variations. We also suggest trying Eggless Mascarpone Cream if you prefer an even lighter version, or Tiramisù Semifreddo and the indulgent Tiramisù Roll to reinvent tradition. Don’t miss the fluffy Camy Cream and the elegant Cream Tart, perfect for any celebration. Making a mascarpone cream with sugar has never been so easy and safe: let this cold mascarpone and egg dessert become the star of your table.

Ingredients for 4 people

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Method

  1. To make the mascarpone cream with pasteurized eggs, start by pouring the water into a small saucepan, add the sugar and stir well. Insert the kitchen thermometer and bring the mixture to a boil, checking the temperature constantly.
  2. Meanwhile, put the egg yolks in a bowl or in the bowl of a stand mixer and start whipping them with a hand mixer or the whisk attachment for a couple of minutes.
  3. When the thermometer reaches 121 °C (250 °F), immediately remove the saucepan from the heat: this is the crucial moment of pasteurization.
  4. Turn the mixer back on and pour the sugar syrup in a thin stream over the whipped yolks, continuing to beat for about ten minutes, until the mixture reaches room temperature and the bowl feels completely cool to the touch.
  5. In a separate bowl, soften the mascarpone with a spatula, then add a spoonful of the pasteurized egg mixture and stir vigorously to combine the two.
  6. Keep adding the rest of the egg mixture, a little at a time, folding gently until you get a smooth, even, lump-free cream.
  7. Your mascarpone cream with pasteurized eggs is ready, and you can use it with confidence to fill desserts, make tiramisù or serve with cookies and slices of pandoro. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can customize this cream by adding a tablespoon of liqueur of your choice (rum, Marsala, brandy or coffee liqueur) before folding in the mascarpone. For a pistachio version, add pistachio paste to the finished cream. If you want a lighter version, you can whip the egg whites to stiff peaks and gently fold them into the mixture after adding the mascarpone, for an airier, lighter cream. This cream is also perfect for filling pandoro rolls and decorated cakes, or for serving in small cups with panettone and Christmas cookies.

Tips

The pasteurization step must be quick and precise. As soon as the thermometer reaches 121 °C (250 °F), immediately remove the saucepan from the heat and add the syrup to the egg yolks, because if the temperature keeps rising above 121 °C (250 °F), the eggs curdle and the cream will not turn out. Do not use mascarpone straight from the fridge: bring it to room temperature at least 30 minutes before you start, so it blends in perfectly. If you don’t have a kitchen thermometer, watch the saucepan and, as soon as the first thick bubbles form on the surface of the syrup, wait just a few seconds and then remove it from the heat. This method is less precise but still effective. The cream will have a stable consistency, perfect for tiramisù, and especially suitable if you make the dessert a few hours before serving.

Storage

Mascarpone cream with pasteurized eggs can be stored in the fridge, covered with plastic wrap, for up to three days. It is important to keep it well covered so it does not absorb unwanted odors. Before using it after a few days, stir it gently to restore its creamy texture.

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