- Preparation time: 30 minutes
- Cooling time: 2 hours
- difficulty: low
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How to make mascarpone cream
Sweet, exquisite, versatile. The mascarpone cream It's truly a kitchen all-rounder. Don't waste: easy to make, in just half an hour. The key is to thicken the cream without making it too runny, avoid it curdling, and store it properly. You can choose between two options: with and without liquor.
Mascarpone cream is extremely versatile; it's used in tiramisu, filled pandoro, and panettone, but it's also delicious on its own. A delicious dessert enjoyed by adults and children alike. Let's find out how to make it with the liqueur, following the recipe from "Dolcilandia e non solo" (Dolcilandia and beyond).
Ingredients
- 250 grams of mascarpone
- 500 ml of cold vegetable cream
- 50 grams of powdered sugar
- 1 teaspoon of vanilla extract
- half a glass of liqueur
Preparation
- Pour the icing sugar into the mixer bowl and add the mascarpone.
- Start the mixer, stop it and add the vanilla and the liqueur (Dolcilandia recommends the cedar one)
- Restart the mixer, then stop it to add the vegetable cream
- Restart the mixer until the desired consistency is achieved, depending on the intended use of the cream. If you're serving it as a dessert, you don't need to overbeat the mixture.
How to thicken mascarpone cream
If the cream isn't thick enough, there could be several reasons. You may have miscalculated the various ingredients, or you may not have beaten the eggs and sugar properly. This problem can be solved using an electric mixer. Or the mascarpone may not be of good quality, perhaps even too delicate and not very consistent.
However, if the mascarpone cream is too runny, try putting it in the refrigerator or adding more mascarpone.
The right liqueurs
You can use various liqueurs, from citron liqueur to Grand Marnier but also Marsala, Vermouth or CointreauThe choice depends on your tastes and preferences. But if you want to avoid the actual liqueur, you can always replace it with lemon or orange extract, ideal for this recipe. Or even with the grated zest of these fruits.
How to make mascarpone cream without liqueur
You don't have to use liqueur; mascarpone cream is excellent even without alcohol. And the liqueur-free version is more suitable for children. Let's find out how to make it by following the recipe shared by Costantino Modera on his YouTube channel.
Ingredients
- 500 grams of mascarpone
- 120 grams of sugar
- 4 eggs
Preparation
- Start by separating the egg whites from the yolks
- Whip the egg whites until stiff
- In another bowl, whisk the egg yolks with the sugar until you get a frothy cream.
- In this last bowl pour the mascarpone and mix well until you obtain a smooth mixture.
- Pour the whipped egg whites into the bowl and mix everything together.
What to do when mascarpone cream curdles?
If the mascarpone cream curdles, you may have used the wrong quantities of the various ingredients or not whipped it properly. Getting the right amount of time is essential to achieving the right consistency, neither too runny nor too thick.
How to reuse leftover cream
Mascarpone cream is suitable to be consumed as pudding but if there is some left, you can always reuse it to fill desserts Various. For example, breakfast brioche, which, with a layer of sweet mascarpone cream, is even more delicious. Or why not dip some cookies in it? Crumble cakes can also be filled with this cream, and if it's Christmas time, even pandoro and panettone. Being so versatile, mascarpone cream lends itself to countless delicious interpretations.
How it is preserved
You can store the mascarpone cream in the refrigerator for up to 2-3 days. It shouldn't be frozen, as it would lose its consistency, which would compromise its flavor. It's best to consume it the same day you make it, or at most the next day.
Read also:
- Chocolate mousse, the fragrant dessert recipe that helps you eat fruit.
- Eggless and mascarpone-free tiramisu. A light recipe for a classic dessert.
- Ricotta and strawberry mousse: a delicious dessert recipe.
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