Ingredients:
- 500 g Mascarpone
- 10 spoonfuls of sugar
- 4 eggs; separated
- 50 g water
Directions:
1. Pour the water in a pot and add the sugar. Stir lightly and heat until the syrup is 250F, or until it starts making small white bubbles on the surface.
2. While the syrup is heating, beat the egg yolks. Once the syrup is ready, pour it into the bowl with the egg yolks while mixing. By doing this, you will obtain a "pâte a bombe," which is the base for many pastry recipes.
3. Add the mascarpone gradually to your pâte a bombe.
4. Whip the egg whites until foamy, and incorporate them into the cream, making sure not to knock out the air and always remember to stir gently from the bottom up.
The cream is now ready to be used for your dessert!
For best results, prepare your cream a day before serving, refrigerate and the final product can be kept in the refrigerator for up to 3 days.
I use Crema al Mascarpone to make Tiramisu, Coppa Ducale, to garnish Pandoro (see how here), or even to enjoy on its own in a cup with raspberries or amaretti (see how here).
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