Mascarpone Cream with Pasteurized Eggs

Method

1. Prepare a bain-marie: add about two fingers of water to a large pot and place a smaller pot on top; the water should not touch the smaller pot.
2. In the smaller pot, combine the egg yolks and sugar. Whisk over low heat until the sugar dissolves and the mixture reaches 72°C (pasteurization temperature).
3. Remove from heat and immediately place the pot in an ice-water bath. Continue whisking for 3-4 minutes until the mixture cools to about 20°C.
4. Transfer the mixture to a mixing bowl. Using electric beaters, whip on high speed until it increases in volume and becomes pale and fluffy.
5. Add the mascarpone and continue whipping for 2-3 minutes until the cream is soft, smooth, and voluminous.
6. Do not over-whip; the cream should hold its shape but not become stiff.
7. Cover the cream with plastic wrap and refrigerate for at least 2 hours before using.
8. After chilling, the cream is ready to use for tiramisu or other desserts.