This cream is a sublime dessert, delicate in flavor and full of charm. Ideal to be enjoyed either alone served in bowls or along with a slice of panettone (or cake) to enhance the flavor even more. The preparation is simple and fast, so that you can prepare the mascarpone cream at the last minute, by using the freshest ingredients.
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Heavenly Mascarpone Cream – Crema al Mascarpone
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Servings
8
Prep time
10-15
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Ingredients
mascarpone gr 500 (8 servings)
caster sugar (or regular sugar) gr 125
egg yolks 6-8
egg whites 5
opt. rum or cognac 1 or 2 tbs.
bitter cocoa powder to taste
Directions
Note: for 4 servings halve the quantities of the ingredients indicated above
Note 2 for lazy lizards: if you don’t care for the “fluffiness” of the cream, just skip the first step (egg white foam) and mix the whole eggs together with the sugar and then add rum and cheese.
use eggs at room temperature or let them sit for 15′-20′ in warm water before using them (that’s the secret to get a dense thick egg white foam and it’ll be beneficial for the yolk-sugar cream too)
1. beat egg whites till they make a very thick foam like shown in the picture
2. put whites aside and cream together yolks and sugar till the batter becomes a very light yellow and increases visibly in volume
3. add cheese and stir
4. add cognac (rum) add half egg whites (you can still use the rest of the egg whites for an omelette, frittata or scrambled eggs)
5. gently mix with a spatula to incorporate the whites into cream, refrigerate till ready to serve
6. serve with bitter cocoa powder
or any kind of berries or with a slice of panettone
