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Classic Mascarpone Cream Recipe

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

This classic Italian recipe passed down to me from my grandmother and only requires a few simple ingredients you likely already have in your pantry. It comes together in 10 minutes. I'll show you how to pasteurize the eggs using the hot sugar syrup so you can make this recipe safely.
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Prep Time 8 minutes
Cook Time 2 minutes
Resting Time 3 hours
Total Time 3 hours 10 minutes
Course Dessert
Cuisine Italian
Servings 4 people

Equipment

  • 4 Glass Dessert Bowls

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)

Instructions
 

  • Add water and sugar to a saucepan 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), begin whipping the egg yolks.
  • Once the syrup reaches 121 °C (250 °F), slowly pour it into the whipped egg yolks while continually whisking until the mixture is thick and frothy and has cooled. This is pâte à bombe, the base for pastry making.
  • At this point, incorporate the mascarpone and mix well with a spatula until smooth cream forms.
  • Use the mascarpone cream immediately in your favorite dessert. Or you may also portion the cream into small glass cups, covering each with plastic wrap. Allow the desserts to chill in the refrigerator for 2–3 hours to achieve a thicker, set consistency.
  • When ready to serve, consider decorating the tops with chocolate chips or a dusting of unsweetened cocoa powder for extra visual appeal and flavor.