Mascarpone cream for cake - The best dessert recipes with photos. Mascarpone cream for cake - the best recipes for decorating, soaking and leveling cakes
Mascarpone cream is an incredibly tasty addition to any baked goods. They can be used to decorate, level and even soak layers of desserts.
Classic mascarpone cream for cake
The simplest recipe without any additives. Ideal for cake.
Required Products:
- approximately 300 grams of mascarpone cheese;
- three large spoons of sugar;
- three eggs.
Cooking process:
- First, separate the eggs into white and yellow parts, and then combine the cheese with the yolks and carefully beat the mass so that the color turns white.
- In another container we do the same with proteins and sugar until foam forms.
- All that remains is to mix the contents of both containers.
How to prepare for tiramisu?
Tiramisu cream is not more difficult to prepare than regular cream. But it requires special care when choosing eggs - they must be very fresh.
Required Products:
- two fresh eggs;
- 300 grams of mascarpone cheese.
Cooking process:
- To prepare, you will need three deep containers and a mixer. Place cheese in one and turn it into a fluffy mass. Place the white parts of the eggs in another bowl and bring to peaks.
- In a third bowl, combine the powdered sugar and the yellow part of the eggs. But you don’t need to beat it, just rub it well with your hands.
- Now add the yolk mixture to the mascarpone first, and then the protein mixture. You should have a homogeneous creamy consistency.
For cupcakes
Of course, you can prepare cupcake cream with various additives, such as berries or chocolate, but let's look at the basic recipe.
Required Products:
- a large stick of butter;
- 250 grams of mascarpone cheese.
Cooking process:
- To prepare the cream according to this recipe, you need the butter to be slightly softened, and the cheese, on the contrary, to be well frozen. First, beat the butter and powdered sugar.
- Continuing to beat the mixture at low speed, begin to carefully add the cheese. When it's all finished, remove the mixer and use a spatula to blend the mixture until smooth.
With the addition of condensed milk
Mascarpone and condensed milk cream is another variation of a delicate and soft cream that can be used for any of your culinary masterpieces.
Required Products:
- can of condensed milk;
- about 100 grams of powdered sugar;
- 500 grams of mascarpone cheese.
Cooking process:
- Prepare a deep enough bowl and place the cheese in it. Then it must be turned into a fluffy mass by whipping.
- Then pour in the condensed milk in small portions while continuing to whisk.
- All that remains is to add the powdered sugar and lightly beat again.
Mascarpone cream cheese
Cream cheese prepared according to this recipe is ideal for spreading on cakes and decorating any other baked goods. But please note that As a result, the cream turns out to be very greasy.
- a jar of heavy cream;
- 200 grams of powdered sugar;
- mascarpone cheese – about 250 grams;
- any cream cheese - approximately 350 grams.
Cooking process:
- Making this cream couldn't be easier. The most important thing is that all ingredients are at the same room temperature.
- Place everything together in the mixer bowl and start whisking. Usually this takes about 3 minutes, it’s not worth more. But look at the consistency, it should stand. When everything is ready, put the mass in the cold for 30 minutes and after this time it can be used.
Delicate layer with cream
Mascarpone and cream cream has a high level of fat content, but at the same time it is incredibly tasty. You shouldn't overuse it, but sometimes you need to please yourself with something special.
Necessary products for cooking:
- a jar of the heaviest cream - at least 30%;
- about 400 grams of mascarpone cheese;
- 80 grams of powdered sugar.
Cooking process:
- The taste of the final result depends very much on the quality of the products, so it is recommended to take only proven cheese and cream from good manufacturers.
- Take a deep bowl and place all the indicated ingredients there. They must be the same temperature. Start beating everything at medium speed. This usually takes about five minutes, but it all depends on the power of your mixer. Pay attention to the condition, the consistency will be liquid at first, but then turn into fluffy and light - this means that everything is ready.
Custard with mascarpone
If you are tired of ordinary creams, then try to slightly modernize the well-known recipe by adding new ingredients, such as cheese.
Necessary products for cooking:
- one yolk;
- half a glass of milk;
- one whole egg;
- two tablespoons of flour;
- about 150 grams of mascarpone;
- 80 grams of powdered sugar.
Cooking process:
- You will need a container in which you need to heat half of the specified milk and the same amount of powdered sugar.
- In another bowl, beat an egg, another yolk and add the remaining powdered sugar. Grind it all, add flour and put it on the stove. Please note that there is no need to beat, everything is done by hand.
- When the mass heats up, add the milk mixture to it and continue to keep it on the fire until the thickness we need is achieved.
- We wait until the heated contents cool down and put the cheese there. Mix everything well and then pass through a sieve. This will make the cream more airy.
Recipe for leveling the cake
The resulting cream, after standing in the refrigerator for some time, becomes quite dense, which is why it is well suited for leveling cakes, hiding unevenness and imperfections with its consistency.
Required Products:
- approximately 550 grams of mascarpone;
- just a little vanillin;
- about 200 grams of powdered sugar;
- a large stick of high-fat butter.
Cooking process:
- The oil should not be cold; before use, it must be brought to room temperature, then combined with vanillin and powder, beat well. The resulting mass should be very airy.
- Divide the cheese into pieces and begin adding it to the butter mixture in small portions. There is no need to beat, just stir gently with either a spatula or a mixer, but at a very low level.
How to replace mascarpone in cream?
Finding this cheese can be quite difficult; it is not available in any supermarket, and where it is available, its price can scare away the buyer. What to do in this case? You can use an alternative, for example, use any other curd cheese instead of mascarpone. The most important thing is that the product is of high quality. Or prepare a similar cream using only inexpensive and accessible ingredients.
Necessary products for making cream:
- packaging of heavy cream;
- a spoon of purified water;
- a quarter spoon of citric acid.
Cooking process:
- Dissolve citric acid in water in any container.
- Pour the cream into the pan and keep it on the heat until bubbles appear. At this stage, add dissolved acid to them.
- Turn the heat to low and wait until the contents thicken. After this, the mixture is placed on a sieve and allowed to drain. This usually takes an hour or a little more.
The incredibly delicate taste of Italian cream cheese is best demonstrated when preparing a wide variety of baked goods. Mascarpone cream is used to decorate cupcakes, pastries and pies, to soak and smooth them.
Mascarpone cream for cupcakes
They successfully turn into a surprisingly original dessert that even non-sweet lovers will not be able to resist. You can, for example, make cream from mascarpone and condensed milk as an appropriate addition to the delicacy by simply mixing the components until smooth with a mixer. This mass will turn out rich and sweet. To lighten its structure, you can use whipped cream instead of boiled condensed milk, which you sweeten to your taste.
Chocolate mascarpone cream
Among the wide range of sweets, chocolate fans always choose products containing their favorite product. The mascarpone cheese cream, the recipe for which is presented below, is not only surprisingly airy and delicate, but also incredibly chocolatey. Success is guaranteed when using only natural and high-quality chocolate (dark, milk or white).
Ingredients:
- cream cheese – 620 g;
- cream, 33% fat – 560 ml;
- chocolate – 160 g;
- powdered sugar - 270 g or to taste.
Preparation
- The chocolate is broken into small pieces, melted with constant stirring in a water bath and cooled to room temperature.
- Whip heavy cream with fine sugar until stiff and gently mix in parts into the separately whipped curd product.
- As soon as the color becomes uniform, the chocolate cream made from mascarpone and cream is ready.
Cream for tiramisu with mascarpone
Mascarpone-based cream, without which it is difficult to imagine the most popular Italian dessert, is simple to prepare, but has its own distinctive feature. Fresh chicken eggs are used for this delicacy, so you should be very careful when choosing them, buying from a trusted seller and always the freshest ones. Additionally, to get the perfect result, you will need a powerful mixer.
Ingredients:
- Italian cheese – 260 g;
- selected eggs – 2 pcs.;
- powdered sugar – 75 g.
Preparation
- Beat the curd product until fluffy and in a separate bowl the whites until stiff.
- The yolks are ground with fine sugar until light, but do not beat.
- Stir the yolks into the creamy mixture, and then the whites in small portions.
- When the substance becomes homogeneous, the cream and eggs are ready.
Cream with mascarpone cheese for cake
Delicate, airy cream with mascarpone for cake, the recipe of which can be varied by changing the set of additional ingredients, will transform any product, making its taste unique and original. Depending on the resulting final structure of the product, it can be used not only for soaking any cake layers, but also for leveling the surface of the cake before covering it with mastic or glaze.
Mascarpone and cream cream
The most classic combination used for soaking cakes is a composition of Italian curd product with cream. Buttercream with mascarpone can be made more or less sweet by adjusting the amount of sugar to your taste, adding chopped nuts, or supplementing the impregnation with pieces of fresh fruit, berries, and dried fruits. The main thing is to choose the right cream; it should have a high percentage of fat content (at least 33%).
Ingredients:
- Italian cheese – 520 g;
- cream, 33% fat – 220 ml;
- vanillin - a pinch;
- powdered sugar – 110 g.
Preparation
- Beat cream with a fat content of at least thirty-three percent until fluffy and dense, stable peaks, adding fine sugar and vanillin in the process.
- Then add Italian cheese and mix the mixture with a mixer at low speed.
Mascarpone cream for leveling the cake
Below is information on how to make mascarpone cream for a cake, which can not only soak the cakes, but also perfectly level the surface of the product. To increase the density of the base for leveling, you need to add butter to it. When using this cream cheese for a mascarpone cake, you need to remember that after being in the refrigerator it hardens and becomes denser, and softens at room temperature.
Ingredients:
- curd cheese – 560 g;
- peasant butter – 210 g;
- powdered sugar – 190 g;
- vanillin - a pinch.
Preparation
- Beat soft butter with fine sugar and vanilla until fluffy.
- Cream cheese at room temperature is carefully mixed into the butter base in small portions at low mixer speeds without whipping.
Custard with mascarpone
If the classic custard base with butter is too rich for you, try making it in this variation. The final texture of the finished substance is simply ideal for using it to soak cakes, fill baskets, a wide variety of pastries, and decorate desserts. How to make mascarpone cream with a custard base correctly is described in detail in the recipe below.
Ingredients:
- whole milk – 310 ml;
- curd cheese – 260 g;
- granulated sugar – 40 g;
- wheat flour – 35 g;
- selected eggs – 3 pcs.;
- powdered sugar – 70 g;
- vanilla pod – ½ pc.
Preparation
- Bring whole milk to a boil with sugar, stirring.
- The yolks are ground with fine sugar and flour until smooth.
- Pour hot milk into the yolk mass and stir vigorously.
- Heat the resulting mixture over low heat, stirring frequently, until thickened (do not boil).
- Cool the custard base to room temperature and mix it in parts with the curd product at the same temperature.
- If there are small lumps in the final substance, you can grind it through a strainer. It is not recommended to use a blender in this case.
How to replace mascarpone in cream?
Very often housewives ask the question: what can replace mascarpone cheese in cream? After all, the product, strictly speaking, is not cheap, and it is not available for sale everywhere - it can only be found in large supermarkets. But there is a way out! As an option, you can take any soft creamy curd product from trusted brands. But if the issue is price, then here too, as a rule, it “bites”. Ideally, you can prepare an alternative base for your favorite desserts from simple, accessible and inexpensive products - cream and citric acid.
Mascarpone cream turns out tender, airy, aromatic and incredibly tasty.
There are a lot of options for Mascarpone-based cream.
You can add vanilla, gelatin, and 1-2 tablespoons of alcohol (for example, aromatic liqueur) to any Mascarpone cream.
You can use cream with a lower fat content, but be sure to use whipping cream. Mascarpone can be replaced with any cream cheese, for example Philadelphia cheese.
Option 1. Mascarpone and cream cream.
500 grams Mascarpone powdered sugar to taste
Preparation: beat the mascarpone separately and carefully combine the cream.
Option 2. Mascarpone and condensed milk cream.
500 grams Mascarpone 1 can of condensed milk (regular or boiled)
powdered sugar to taste
Preparation: beat the mascarpone, add condensed milk, beat.
Option 3. Mascarpone cream with banana.
500 grams Mascarpone 1 banana
300 grams of cream (38% or vegetable)
powdered sugar to taste
Preparation: beat mascarpone and banana together, whip cream separately, combine, beat.
Option 4. Mascarpone cream with orange.
500 grams Mascarpone 1 orange
300 grams of cream (38% or vegetable)
powdered sugar to taste
Preparation: chop the orange, beat in a blender, add mascarpone, beat, beat the cream separately, combine, beat.
Option 5. Mascarpone cream with chocolate and orange.
500 grams Mascarpone 250 grams of chocolate (any, white, milk, bitter - each chocolate will give a different taste and color)
1 orange (can be made with 2 tangerines)
powdered sugar to taste
Preparation: chop the orange, beat in a blender, add mascarpone, beat, melt the chocolate, cool a little, combine with mascarpone and orange, beat.
Option 6. Mascarpone cream with proteins.
500 grams Mascarpone 2 squirrels
100 grams of powdered sugar
100 grams of cream (38% or vegetable)
powdered sugar to taste
Preparation: beat the whites with powdered sugar until stiff peaks form, beat the cream separately, beat separately. mascarpone, combine everything, beat
Option 7. Mascarpone cream with coffee.
500 grams Mascarpone 2 tsp instant coffee
powdered sugar to taste
Preparation: dissolve coffee in cream, whip cream, beat mascarpone, combine, beat.
Option 8. Mascarpone cream with chocolate.
500 grams Mascarpone 100 grams of chocolate (any, white, milk, bitter - each chocolate will give a different taste and color)
200 grams of cream (38% or vegetable)
powdered sugar to taste
Preparation: grate the chocolate on a fine grater, beat the mascarpone and cream separately, combine everything, beat.
Option 9. Mascarpone cream with yolks.
250 grams Mascarpone 200 grams of cream (38% or vegetable)
5 pieces egg yolk
50 grams of sugar
powdered sugar to taste
Preparation: beat the egg yolk and sugar, place in a water bath, stir constantly, when the sugar dissolves, add mascarpone, beat in a water bath, cool. Separately whip the cream, combine, beat.
Option 10. Mascarpone cream with honey.
500 grams Mascarpone 2 tbsp. honey
300 grams of cream (38% or vegetable)
powdered sugar to taste
Preparation: beat honey and mascarpone, whip cream separately, combine, beat.
Option 11. Mascarpone cream with sour cream.
700 grams of fat sour cream (20-25%)250 grams mascarpone
glass of sugar
Preparation: weigh the sour cream on a sieve through a towel or gauze for several hours to remove excess liquid, beat with sugar. Add mascarpone, beat.
Option 12. Mascarpone cream for cake.
300 grams mascarpone 3 tbsp. powdered sugar
1 tsp brandy
1 tsp vanillin
1 tbsp. lemon juice
Preparation: beat mascarpone with vanilla. Add powdered sugar, brandy and lemon juice and beat.
Delicate, sweet and creamy mascarpone cheese is the main character of today’s topic.
I will tell you how to prepare 2 different creams based on it and make its analogue from familiar and affordable products. I often prepare this option in the summer for desserts made from strawberries, raspberries, and peaches.
Chocolate cream with mascarpone and condensed milk
Kitchenware: 2 bowls, 2 pans, mixer, cling film.
Ingredients
When choosing mascarpone cheese, pay attention to the following points:
- Date of manufacture (the closer it is to the date of purchase, the better);
- Once opened, it can be stored for no more than three days;
- The composition should include cream, milk, citric acid and nothing else;
- The fat content should be at least 40%, the mass fraction of fat in dry matter should be 80% or more.
Real condensed milk Sold only in a tin and has a shelf life of 12 months. Choose pure chocolate: without nuts or other fillers.
Step-by-step preparation
The cream recipe is simple and delicious at the same time. Even a piece of white bread paired with it can easily claim the title of cake.
Video recipe
Watch this video before you start making the cream. You will be able to see what consistency it should be depending on the stage.
How to use
- This delicate cream with mascarpone cheese can be used for any cake that calls for chocolate cream in the recipe.
- It holds its shape perfectly and will help even a beginner to decorate a cake with flowers and vignettes using a pastry bag or syringe.
- You can simply spread it on a bun or toast with your morning tea or coffee. This chocolate cake cream with mascarpone and condensed milk will help you create your own recipes even for those who don’t have an oven. Take crackers, nuts, fresh berries, jelly and create for your health.
Cream with mascarpone and cream
Cooking time: 10 min.
Number of servings: 1.
Kitchenware: mixer, bowl.
Calories: 342 kcal.
Ingredients
- We always choose fresh cream with a fat content of 30% or higher. Since they need to be cold, buy them in advance and refrigerate them for at least 6 hours.
- Check the amount of cream thickener with the manufacturer's recommendations on the packaging.
Step by step recipe
Video recipe
In this video you can see the recipe described above and appreciate its reliability and simplicity.
- I indicated the amount of powdered sugar according to my taste, so I advise you to taste the cream during the cooking process and adjust the sweetness to your liking. You can omit sugar at all and combine it, for example, the two above recipes for mascarpone cream for cupcakes or cakes - sweet chocolate and neutral creamy.
- The cream can be diversified by adding vanilla, cocoa, a few drops of rum or other alcohol with a bright taste.
- Since butter cream with mascarpone is a perishable product, the recipe for the cake layers must be selected and implemented in advance. If you haven’t made your choice yet, check out the recipe or try baking a very unusual one.
- Using this recipe, you can prepare cream from mascarpone and sour cream instead of cream for such popular cakes as “Medovik” or “Smetannik”.
Mascarpone cheese from cottage cheese
The original cheese is made in Italy and is not very cheap here. Therefore, we will prepare its analogue from domestic products. Of course, it won’t deceive gourmets, but overall it turns out very similar.
Cooking time: 15 minutes.
Number of servings: 1.
Kitchenware: mixer, 2 bowls, fine metal sieve.
Calories: 276 kcal.
Ingredients
The most important point in our recipe is the choice of cottage cheese.
Ideally, cottage cheese should be:
- Perfectly fresh;
- Fresh, even sweet, without a hint of sourness;
- Maximum fat;
- Very soft, but without excess moisture.
Absolute freshness, high fat content, low temperature are very important for whipped cream. But there is another compelling criterion - the manufacturer. For some reason, some brands of cream whip, but others do not. Ask your friends for a recommendation or use mine - buy a cream fixer. This is a guarantee against failure.
Step-by-step preparation
Video recipe
This video shows the entire process of preparing a budget version of mascarpone, cheese and cream at the same time.
This recipe allows you not to put off preparing the calling card of Italian chefs - the Tiramisu cake.
Other options for preparing mascarpone creams
After getting acquainted with my recipes, you can easily prepare custard with mascarpone (original or prepared according to the recipe given above).
It is enough to buy semi-finished custard, prepare it according to the instructions on the package, cool and mix with mascarpone using a mixer. Mascarpone and butter cream is suitable for Napoleon cake or any sponge cake. To do this, beat 200 g of soft butter with 200 g of powdered sugar with a mixer until white. And then add chilled cheese in small portions.
Tell us which recipe you liked best. Make your additions if you have prepared similar creams. Share your recipes. Good luck with your culinary experiments!
I am often asked which mascarpone cream is suitable for a particular cake or dessert, what mascarpone goes best with, how to make it dense and “stable” or, conversely, more tender and light. In this article, I decided to collect the most delicious and undoubtedly popular mascarpone creams that I have personally tested. It's hard to pick just one, each of them is amazingly delicious. The main thing here is to choose the right cream for the cake :)
Despite the fact that the cheese itself is quite fatty (~50%), creams based on it are by no means heavy and have excellent consistency and taste.
Mascarpone creams are usually “diluted” with cream, eggs, condensed milk, sour cream, chocolate, fruit purees and syrups.
Before moving on to the recipes, I’ll immediately clarify a few important points: all ingredients used (be it mascarpone, cream or sour cream) must be at the same temperature from the refrigerator. Otherwise, the cream may “split”.
Instead of heavy cream or sour cream, you can also use Greek yogurt or soft cottage cheese, but keep in mind that their consistency must be thick enough (and the composition is of high quality!), otherwise the dessert may “leak” or lose its shape during storage.
Any of the creams according to the recipes below can be stored in the freezer for up to several weeks, transferred to an airtight bag or container with a lid. This is very convenient if the cream remains; Next time you can use it by defrosting it first.
Mascarpone cream with cream
Perhaps the most common variation on the theme of mascarpone :) So to speak, a universal cream (for cakes, cupcakes, muffins).
Ingredients:
- mascarpone – 400 g;
- cream (from 30%) – 300-350 ml;
- powdered sugar – 130-150 g;
- vanilla extract - optional.
Preparation:
Let me remind you: the ingredients must be at the same temperature (out of the refrigerator), except for sugar, of course.
Whip the cream, adding powder in parts, until fluffy, 3-5 minutes (be careful: DO NOT overdo it, otherwise the cream may turn into butter and begin to separate).
Mash the mascarpone a little with a whisk. Gradually (not all at once!) add the whipped cream into the cheese (NOT vice versa) and mix with twisting movements (you can use a whisk or spatula). At first it may seem that the cream is “clumping” into a lump, but after stirring the first couple of spoons of cream, the consistency will become thick and viscous, and the mass itself will become smooth and pliable.
Add cream in portions until the cream becomes glossy and the consistency is quite stable.
I don’t recommend using a mixer; the cream may separate.
Mascarpone cream for Tiramisu
In fact, this cream is used in many desserts, not only Tiramisu. This basic recipe can be used to prepare both an independent delicacy (just put the cream in bowls and decorate with fruits or berries), and as a decoration for sponge cakes and pastries.
Moreover, the yolks and whites are boiled according to this recipe. Thus, the cream is safe.
Ingredients:
- mascarpone – 250 g;
- yolks – 3 pcs;
- proteins – 3 pcs;
- sugar (for yolks + for whites, respectively) – 80 g + 100 g;
- water ((for yolks + for whites, respectively) – 30 ml + 25 ml.
Preparation:
Yes, if you don’t bother about raw eggs, then you can skip boiling the syrups, but beat the whites with sugar and the yolks with sugar in two separate containers (without water, of course). You can use less sugar (its amount in this case is not so important).
For brewing yolks:
Place a saucepan with water and sugar on the fire, cook, stirring, until the sugar is completely dissolved.
Beat the yolks at high speed until white. Remove the boiling syrup from the heat and pour it into the yolks in a thin stream in portions, continuing to beat (3-5 minutes).
Mash the mascarpone with a whisk, add the yolk cream into the cream cheese in portions, stirring thoroughly each time until the cream becomes homogeneous (without lumps).
Make the meringue:
Place a saucepan with water and sugar on the fire. Stirring, cook for a couple of minutes, bring to a boil (it should reduce).
Start beating the egg whites (preferably at room temperature). Add syrup in portions, without stopping whisking, continue for 5 minutes (as in the case of yolks).
Gently fold the protein mass into the cream of mascarpone and yolks using a spatula(!). As a result, the consistency should be quite fluffy. After standing in the refrigerator, the base for Tiramisu will “set” and become more “stable” and thick.
Mascarpone cream with sour cream
Ideal for sponge cakes. You can also decorate shortbread tartlets and baskets, muffins and cupcakes with cream. Yes, this cream is very similar to mascarpone cream with cream, the only difference is that it has a characteristic sourness. But it is very appropriate. By the way, I like this version better than the one with cream :)
Ingredients:
- mascarpone – 250 g;
- sour cream (27-30%) – 450-500 g;
- powdered sugar – 150-200 g or to taste.
Preparation:
Beat cold sour cream (choose proven, without sourness and unwanted “grains”) with sugar until fluffy (at least 5 minutes). At first it may seem that the sour cream is becoming thinner, continue whisking.
Beat the mascarpone or mascarpone with a mixer for literally 5-10 seconds, then add the whipped sour cream into it with a spoon (not vice versa) and gently mix until smooth and homogeneous with a whisk.
Mascarpone cream with condensed milk
Mascarpone cream with condensed milk is convenient because you can prepare it in the classic version (with regular condensed milk) or with the “creme brulee” flavor (with boiled condensed milk). In the second case, for piquancy, you can also add a spoonful of cognac or liqueur (to your taste) to the cream. And it couldn’t be easier to prepare – you can do it even without a mixer! :)
Ingredients:
- mascarpone – 400 g;
- condensed milk – 250-300 g.
Preparation:
Using a whisk (or a mixer for 10-15 seconds), beat the mascarpone a little, then add condensed milk in portions, mixing well with a whisk each time.
It may take a little more effort to whip the cream, but it's worth it: the cream turns out tender, thick, moderately sweet (control the sweetness with the amount of condensed milk).
Mascarpone cream with chocolate
This cream holds its shape perfectly and has a rich chocolate taste. Chocolate also helps the cream harden better, so after standing in the refrigerator, it becomes quite dense. Suitable for both cakes and for decorating cupcakes and berry tarts.
Ingredients:
- mascarpone – 250 g;
- cream (from 30%) – 200 g;
- dark chocolate (preferably 70%) – 100-150 g;
- sugar/powder – 70-100 g or to taste.
Preparation:
Beat the cream with sugar until fluffy.
Mash the mascarpone with a whisk, then add cream in portions and mix with a whisk.
Break the chocolate and melt it in a water bath or in the microwave. Cool slightly.
Pour the melted chocolate in portions into the cream and mascarpone mixture, stirring thoroughly each time. Bring the cream to a smooth, homogeneous consistency.
Mascarpone cream with yolks and white chocolate
Another universal mascarpone cream, somewhat similar to ganache. Freezes well and can be used as a stand-alone dessert. The taste is rich, sweet, and goes perfectly with berries and fruits. Berry tarts with this cream are amazing, try it!
And if you put the cream in the freezer (stirring every 40 minutes), you will get delicious mascarpone ice cream.
Ingredients:
- mascarpone – 300 g;
- white chocolate – 200 g;
- cream (from 30%) – 180-200 ml;
- yolks – 2 pcs.
Preparation:
Break the chocolate into small pieces, add a little cream (from the total amount) and melt it in a microwave oven or in a water bath. Stir until smooth, cool.
Grind the yolks with mascarpone until smooth (if you are afraid of raw yolks, then brew them as described in the Tiramisu cream recipe).
Whip the remaining cream, carefully fold it into the mixture of mascarpone and yolks with a spatula (not vice versa!), and stir with a whisk until smooth.
Pour the melted chocolate into the cream and mix thoroughly.
Cool the finished cream in the refrigerator (1-2 hours) and use as intended.
P.S. Are you looking for recipes for cakes that go well with cream? Vanilla, chocolate and more -!