An easy dessert, very quick to prepare, but at the same time a delight for the palate: it’s the mascarpone cream, a very simple spoon dessert but so good that it can be devoured in a few seconds! The mascarpone cream has a dense and velvety consistency and is prepared with very fresh eggs, granulated sugar, fresh mascarpone and cognac or another liqueur of your choice. Realization will just take you away 15 minutes and the only precaution is to let the mascarpone cream rest for at least two hours in the refrigerator before serving it. If you are afraid of consuming raw eggs, you can pasteurize them by following our recipe for pasteurized eggs or, if you want to try your hand, the technique of pâte à bombe well explained in the mascarpone semifreddo recipe, and thus enjoy this amazing dessert!

Preparation

1

To prepare the mascarpone cream, start by separating the egg yolks from the egg whites into two different bowls. It is preferable to use glass or ceramic bowls, because they are the materials least subject to chemical contamination and it is necessary that fresh eggs remain uncontaminated to be consumed.

2

Add half the amount of sugar into the egg whites and start whipping with an electric whisk at high speed until you obtain a mixture that forms stiff peaks. It will take you about 4-5 minutes.

3

Add the other half dose of sugar to the egg yolks and whip with an electric whisk until the mixture is light and frothy.

4

Pour the mascarpone into a bowl and start working it with a fork to soften it, making it easier to incorporate. When it is smooth you can add it to the bowl of egg yolks and mix with a spatula so as not to break the mixture.

5

When the mascarpone has completely incorporated into the egg yolks you can also add the egg whites.

6

Mix very delicately from bottom to top with the spatula. It is essential that the mixture remains well whipped, so we do not recommend mixing in a circular motion or using an electric whisk. Finally, add the 2 tablespoons of cognac and always incorporate them delicately. Let the mascarpone cream rest in the refrigerator for 2 hours before serving, after garnishing it with dark chocolate chips and pouring it into single-portion glasses.

Tips and tricks

We recommend that you at least take the mascarpone out of the refrigerator 30 minutes before using it, so as to work with it more easily.

You can replace the cognac with another liqueur such as Marsala or a sweet rum. If you want to make a non-alcoholic version, you can use a natural flavour such as cinnamon, vanilla pod or orange peel.

It is essential that all the ingredients are a room temperaturethis will prevent the sugar from crystallizing in contact with the cold egg yolks.

You can also decorate the mascarpone cream with a sprinkling of bitter cocoa or fresh red fruits.

Storing mascarpone cream

The mascarpone cream can be stored in the refrigerator, covered with cling film or in a closed container for a maximum of 3 days.

Freezing is not recommended.