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Italian Mascarpone Cream

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This Italian Mascarpone Cream is a rich, silky dessert that comes together in minutes with just mascarpone, egg yolks, sugar, and water. Lightly sweetened and velvety smooth, it’s delicious on its own or paired with fruits, cookies, or layered into other desserts like tiramisu.

Ingredients

30 g (about 2 small) egg yolks

60 g (5 tbsp) granulated sugar

15 g (1 tbsp) water

250 g (1 cup) cold mascarpone cheese

Instructions

  1. Separate the egg yolks and place them in the bowl of a stand mixer.
  2. In a small saucepan, combine the sugar and water. Heat over medium-low, stirring until the sugar dissolves into a light syrup. Do not let it caramelize.
  3. With the mixer running on medium speed, slowly pour the warm syrup into the egg yolks. Increase to high speed and whip for about 5 minutes, until the mixture becomes pale, thick, and frothy.
  4. In a separate bowl, gently stir the cold mascarpone to soften it. Add a touch of vanilla extract if desired.
  5. Fold the whipped egg mixture into the mascarpone a few spoonfuls at a time, using a spatula to blend gently until smooth and creamy.
  6. Serve immediately or chill for 30 minutes before serving. Garnish with cocoa powder, icing sugar, or ladyfingers if desired.

Notes

Keep the mascarpone cold — warm mascarpone can cause the cream to separate.

The hot sugar syrup partially cooks the egg yolks, making them safe to use.

For extra lightness, fold in a small amount of softly whipped cream.

Avoid overmixing after adding the mascarpone to preserve the silky texture.

Flavor variations: add lemon zest, espresso, or melted chocolate for unique twists.

Nutrition

Find it online: https://chocolatecoveredamy.com/italian-mascarpone-cream/