Posted by Mascarpone cream is a versatile and indulgent preparation, beloved for its creamy texture and delicate flavor. Whether you use a Thermomix or traditional tools like whisks, these recipes will help you create a perfect mascarpone cream for your desserts or as a base for creative recipes.
Mascarpone Cream with Thermomix
Ingredients:
- 500 g mascarpone
- 80 g icing sugar
- 1 teaspoon vanilla extract
- 150 ml whole liquid cream
Preparation:
- Prepare the Ingredients:
Ensure the mascarpone and liquid cream are at room temperature for a smoother blend. - Blend the Mixture:
- In the Thermomix bowl, combine the mascarpone, icing sugar, vanilla extract, and liquid cream.
- Mix at speed 3 for 2 minutes, or until the texture is smooth and creamy.
- Taste and Adjust:
Taste the cream and adjust the sweetness if needed by adding a little more icing sugar. - Serve or Use:
This mascarpone cream can be enjoyed on its own or used as a base for tiramisu, fruit parfaits, or layer cakes.
Tips for Success:
- Monitor the Texture: If you’re adjusting quantities, watch the texture closely to avoid overmixing, which could cause the cream to become runny.
- Storage: Store the cream in an airtight container in the refrigerator for 2-3 days.
- Variations: Add a hint of citrus zest or a splash of liqueur (like amaretto) for added flavor.
Basic Mascarpone Cream (Traditional Method)
This variation includes eggs and crème fraîche for an extra luxurious texture, perfect for layering in desserts like tiramisu or trifles.
Resting Time: 3 hours
Preparation Time: 25 minutes
Total Time: 3 hours 25 minutes
Ingredients (Serves 6):
- 200 g mascarpone
- 2 eggs
- 3 tablespoons powdered sugar
- 200 g crème fraîche
Preparation:
- Whisk the Eggs and Sugar:
- In a mixing bowl, beat the eggs and powdered sugar on medium speed for 10 minutes until the mixture becomes light, fluffy, and pale in color. Set aside.
- Cream the Mascarpone:
- In another bowl, whisk the mascarpone with 1 tablespoon of powdered sugar for 2-3 minutes until creamy. Set aside.
- Whip the Crème Fraîche:
- In a third bowl, whip the crème fraîche until it reaches a semi-firm consistency.
- Combine the Mixtures:
- Add 1 tablespoon of the whipped egg mixture to the mascarpone, stirring quickly to lighten the texture.
- Gradually fold in the remaining egg mixture using a spatula, making gentle movements from bottom to top.
- Finally, add the whipped crème fraîche all at once, folding it in gently to maintain the airy texture.
- Optional Flavor Additions:
- For variations, mix in coffee cream, chocolate cream, or red fruit coulis. Add 1 tablespoon of your chosen flavor, mix quickly, and then fold in the rest slowly.
- Set and Chill:
- Pour the mixture into a cake tin lined with plastic wrap. Smooth the surface, cover with more plastic wrap, and freeze for at least 3 hours.
- Serve and Enjoy:
- Remove the mascarpone cream from the freezer 10 minutes before serving for the perfect texture.
Tips for Success:
- Temperature Matters: Use room-temperature mascarpone and crème fraîche to prevent curdling.
- Layering: This cream works beautifully in desserts like tiramisu, trifles, or as a filling for sponge cakes.
- Storage: Keep refrigerated in an airtight container for up to 2 days.
Creative Uses for Mascarpone Cream
- Parfaits: Layer the cream with fresh berries and granola for a quick dessert.
- Tarts: Use it as a filling for fruit tarts, topped with seasonal fruits.
- Frosting: Sweeten and whip mascarpone cream slightly firmer to frost cakes or cupcakes.
- Dips: Serve with biscotti or fruit slices for a simple yet elegant treat.
With these recipes and tips, you’ll master the art of making mascarpone cream and enjoy its versatility in countless desserts. Buon appetito!