Say “Mascarpone Cream” and any good Lombard will answer “Panettone” or “Pandoro”. Pronounce the magic word “Mascarpone Cream” and from Rome to the South of Italy they will say “Tiramisu“. In central Italy and especially in Ferrara they will answer you “Torta Tenerina”. Wherever you put it, you fall well!
The Mascarpone Cream is perhaps one of the most enjoyable desserts of the Christmas period and not only … it can be used to stuff a cake or as an accompaniment to any sweet, you can flavor it with alcoholic or delicious ingredients up to your taste! For example you can serve it also in glasses, just topping it with bitter cocoa powder or mixed berries.
We are sure that you will like this Mascarpone Cream, also because it is very easy to do and does not require great skills, but above all because it is very versatile and can be used in different ways in the kitchen.
First prepare all the ingredients. Remember that to correctly assemble the egg white it must not be cold, it must be brought to room temperature by removing it from the refrigerator at least 1 hour before using it.
First, with a mixer, whisk the egg whites with 40 gr of sugar until stiff.
In a bowl, whip the egg yolks with the remaining sugar until the mixture is thick and fluffy. Add the marsala or rum and mascarpone to the yolks and mix well.
Finally, gently add the whipped egg white, stirring from bottom to top.
Let stand the mascarpone cream in the refrigerator for about 1 hour before serving.
Store for a maximum of 3-4 days in a fridge covered with plastic wrap. We do not recommend freezing to avoid losing the creamy consistency of the cream.
If you prefer a more compact cream, keep it for about 1 hour before serving it in the refrigerator.