My Secret Classic Mascarpone Cream Recipe, Ready in 10 Minutes! (VIDEO)

Classic Mascarpone cream is an Italian dessert ready in 10 minutes. Learn the easy pasteurized egg method so you can whip this up safely.

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Today, I’m sharing with you a classic Italian recipe passed down to me from my grandmother – The Classic Mascarpone Cream! This creamy, dreamy concoction is perfect for Tiramisu, Panettone and all sorts of desserts. It only requires a few simple ingredients you likely already have in your pantry and comes together in just 10 minutes. I’ll show you how to pasteurize the eggs using the hot sugar syrup so you can make this recipe safely. So grab your whisk, a saucepan and your mascarpone cheese and let’s get started on perfecting this classic Italian dessert cream!

Best Mascarpone Cream Recipe

I recall the mascarpone cream my mother prepared for our family when I was young. Ready in just 5 minutes, she would make it as a snack, which was always a special occasion. The recipe consisted of mascarpone, fresh eggs, and sugar. She would simply combine all the ingredients together to create the delicious mascarpone cream. Unfortunately, times have changed as raw eggs are no longer considered safe, requiring modification of this recipe.

The classic mascarpone cream recipe I present offers the best taste and texture based on extensive testing of variations. Very easy and quick to make, it involves whisking the eggs with heated melted sugar to pasteurize them and then adding the mascarpone. With this method, you can be confident there is no risk from raw eggs while still enjoying the mascarpone cream safely.

You can enjoy the mascarpone cream on its own, decorated with chocolate chips or cocoa powder, ideal for summer. Or you can use it to fill popular Italian desserts such as Pandoro, Panettone, or tiramisu.

Here is the recipe for this delicious classic Italian dessert.

Classic Mascarpone Cream Ingredients

Classic Italian Mascarpone Cream ingredients

50 ml Water (3 tbsp plus 1 tsp)
125 g Sugar (⅔ cup)
4 Egg yolks, at room temperature
500 g Mascarpone, at room temperature (2 cups plus 3 tbsp)
Dark chocolate or cocoa powder, to decorate (optional)

Classic Mascarpone Cream Video Recipe

How To Make The Classic Italian Mascarpone Cream

To make this Mascarpone cream, start with the sugar syrup. Add water and sugar to a saucepan (1) and heat over low heat, stirring occasionally with a wooden spoon. Use a kitchen thermometer to monitor the temperature of the syrup, bringing it to 121°C (250 °F). Once the syrup reaches around 115 °C (239 °F) (2), begin whipping the egg yolks (3).

Once the syrup reaches 121 °C (250 °F), slowly pour it into the whipped egg yolks while continually whisking (4) until the mixture is thick and frothy and has cooled. This is pâte à bombe, the base for pastry making (5).

At this point, incorporate the mascarpone and mix well with a spatula (6) until smooth cream forms (7).

How To Serve The Classic Mascarpone Cream

Use the mascarpone cream immediately in your favorite dessert. Or you may also portion the cream into small glass cups (8), covering each with plastic wrap. Allow the desserts to chill in the refrigerator for 2–3 hours to achieve a thicker, set consistency. I love these glass dessert bowls.

When ready to serve, consider decorating the tops with chocolate chips or a dusting of unsweetened cocoa powder for extra visual appeal and flavor.

Mascarpone Cream FAQs

Question: Why does mascarpone cream become liquid?

Answer: If the eggs were thoroughly beaten with the sugar, the most likely cause is using eggs that were too large. It is best to use medium eggs that each weigh approximately 50 g (ca 2 oz). Oversized eggs could disrupt the intended balance of ingredients in the recipe.

Question: What if the mascarpone cream is too firm?

Answer: To soften mascarpone cream that has become too thick, gently fold in 150 ml whipped cream (⅔ cup). The additional dairy fat and air incorporated from whipping should help lighten the texture without compromising the flavor.

How to Store Mascarpone Cream

Store the mascarpone cream strictly in the refrigerator, well covered with cling film, and consume it within two days maximum. It is preferable not to freeze it, to avoid losing the velvety consistency of the cream.