Fluffy Mascarpone Tiramisu Cream

So tender that it melts in your mouth! For the most delicious desserts! Tiramisu cream with mascarpone and cream turns out much fluffier and tastier than regular cream made from just cheese. It can even be served as a dessert, with berries or chocolate. It’s not difficult to prepare; all you need is a mixer.
cook time: 10 min
Maya Lindell
Fluffy Mascarpone Tiramisu Cream

Nutrition Facts (per serving)

379
Calories
35g
Fat
12g
Carbs
4g
Protein

Ingredients (6 portions)

Basic:

Egg yolks 2 pc
Powdered sugar 40 g
Heavy cream (33%) 170 g
Mascarpone 250 g

Recipe instructions

Step 1

Step 1
How to make tiramisu cream with mascarpone at home? Prepare your food. To prevent the cream from separating during cooking, all ingredients must be at the same temperature, so remove them from the refrigerator at the same time. Choose high-quality, natural mascarpone and cream, without vegetable fats. Use the fattest cream, at least 33%. Use powdered sugar, not sugar — it will not have time to dissolve in the cold cream.

Step 2

Step 2
Divide the eggs into yolks and whites. No whites are needed; only yolks are used for the cream.

Step 3

Step 3
Place the yolks in a bowl and add powdered sugar. Beat them with a mixer until fluffy and light. Beat on high speed for several minutes. If you are concerned about using raw yolks, you can beat them in a water bath.

Step 4

Step 4
Pour the cold cream into another bowl. Also beat them with a mixer until they become a thick cream. This is where itʼs important not to overdo it — if you whip the cream too long, it can turn into butter. Stop as soon as the mixture thickens.

Step 5

Step 5
Add mascarpone and yolks to whipped cream.

Step 6

Step 6
Using a mixer, but at low speed, mix everything together until smooth — this will take quite a bit of time. Again, beating for a long time risks turning the cream into butter. If your cream is too thick, you can add egg whites whipped to stiff peaks.

Step 7

Step 7
Use tiramisu cream with cream and eggs to make a cake or pastries — coat the savoiardi biscuits with it. Without proteins, such a cream can be piped using a pastry bag. Bon appetit!

Additional rubrics

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