Italian
The Perfect Mascarpone Cream
by Federico Fusca Chef · 332K subscribers on YouTube
This is the perfect mascarpone cream: smooth, stable, super velvety, perfect for pandoro, panettone, cakes, and spoon desserts. No lumps, no heavy taste, no beginner mistakes.
- Difficulty
- easy
Ingredients
4 items- 6 pcsEgg Yolks
- 100 gSugar
- 500 gMascarpone
- 1 pcsScorza di Limone (biologico)(optional) — Zest of one organic lemon (or substitute with a vanilla pod)
Method
- Bring a pot of water to a boil for the bain-marie.
- Separate 6 egg yolks from the whites (reserve whites for another use).
- Place the yolks in a bowl.
- Add 100 g of sugar.
- (Optional) Grate the zest of one organic lemon (or use a vanilla pod).
- Whisk until well combined.
- Place the bowl over the bain-marie and heat to 65°C (149°F), whisking constantly, to pasteurize the yolks.
- Remove from heat and let cool for one minute.
- Add 500 g of mascarpone and fold gently until the cream is smooth.
- Serve with panettone or as desired.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
