Italian Mascarpone Cream

Why You’ll Love This Recipe

I love this recipe because it comes together in just minutes and delivers a beautifully smooth, lightly sweetened cream with authentic Italian flavor. The whipped egg yolk mixture adds richness without being heavy, and the mascarpone gives it that unmistakable creamy texture. It’s a versatile dessert that can stand alone or elevate other sweets like tiramisu, fresh berries, or ladyfingers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

30 grams (2.03 tbsp) egg yolks (approximately 2 small yolks)
60 grams (5 tbsp) granulated sugar
15 grams (1 tbsp) water
250 grams (1.11 cups) mascarpone cheese, cold

Directions

1. I separate the egg yolks from the whites and place the yolks in a large bowl, ideally one attached to a stand mixer.

2. In a small pot, I combine the sugar and water and heat it over medium-low, whisking until the sugar dissolves into a light syrup. I make sure not to let it caramelize — it only takes about a minute.

3. I pour the sugar syrup into the egg yolks and whip on high speed for about 5 minutes until the mixture becomes frothy and triples in volume.

4. I put the cold mascarpone into another bowl and stir it gently with a spoon or fork to soften it. Sometimes I add a touch of vanilla extract for a subtle aroma.

5. I gradually fold the whipped egg mixture into the mascarpone, adding a few spoonfuls at a time and mixing gently with a spatula to avoid deflating it.

6. I continue folding until everything is fully incorporated and the cream becomes velvety and fluffy.

7. I serve the mascarpone cream in small bowls with cocoa powder, icing sugar, or ladyfinger cookies.

Servings and Timing

This recipe makes about 6 servings. Preparation takes around 15 minutes, with no additional cooking time, for a total of 15 minutes.

Variations

Sometimes I fold in lemon zest for a bright twist, or a splash of coffee for a tiramisu-inspired flavor. I also enjoy layering the cream with fresh berries or crushed cookies to create easy parfaits. For a chocolate variation, I gently stir in a bit of cooled melted dark chocolate.

Storage/Reheating

I store the mascarpone cream in an airtight container in the refrigerator for up to 2 days. Since it’s a delicate mixture, I don’t freeze it — freezing can break its smooth texture. This dessert is served chilled, so no reheating is needed.

FAQs

Can I use heavy cream to lighten the texture?

Yes, I can fold in gently whipped cream for a softer, mousse-like result.

Can I replace mascarpone with cream cheese?

I can, but the flavor and texture will be different — mascarpone is creamier and less tangy.

Why did my cream become grainy?

Overmixing or using mascarpone that is too warm can cause separation. I keep it cold and mix gently.

Can I make this cream ahead of time?

Yes, I prepare it a few hours ahead and chill it until serving.

Can I add flavor extracts?

Absolutely — vanilla, almond, lemon, or orange extract work beautifully.

Is it safe to use raw egg yolks?

The hot syrup partially cooks them, but I use fresh, high-quality eggs for safety.

Can I serve this with fresh fruit?

Yes, berries, peaches, and figs pair wonderfully with this cream.

Why fold instead of stir?

Folding helps maintain the airy, silky texture.

Can I use this as a cake filling?

Yes, as long as the cake is refrigerated — it makes a luscious layered filling.

Can I reduce the sugar?

Yes, I reduce it slightly if I want a less sweet cream.

Conclusion

I love making this Italian Mascarpone Cream because it’s simple, elegant, and wonderfully rich. Its versatility makes it perfect for serving alone or enhancing other desserts. Whenever I want a luxurious treat that comes together effortlessly, this is one of my go-to recipes.