Cream for tiramisu with mascarpone

Step-by-step preparation

Cooking time: 10 mins

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.

2. STEP 2

   

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

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.

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 it’s important not to overdo it—if the cream is whipped too long, it can turn into butter. Stop as soon as the mixture thickens.

5. STEP 5

   

   Add mascarpone and yolks to whipped cream.

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.

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!

Comments on the recipe

Annelly

26.10.2023

4.8

The tiramisu cream with mascarpone turned out great! So tasty and tender that I was ready to eat it like that)))) Thanks for the recipe!