Silky Mascarpone Cream

Name: Silky Mascarpone Cream
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: About 2½ cups (enough for 6–8 servings as a dessert topping or filling)
Cuisine: American

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@giuliardii Giulia Ardizzone, Toronto, Ontario, Canada

Recipe Intro From giuliardii

This velvety mascarpone cream is rich, airy, and incredibly versatile. Perfect for layering in tiramisu, spooning over slices of panettone, or enjoying on its own with a dusting of cocoa or a handful of berries. It’s a foolproof way to elevate any dessert.

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Video

Prep time: 10mins

Cook time: 5mins

Serves or Makes: About 2½ cups (enough for 6–8 servings as a dessert topping or filling)

Recipe Card

ingredients

4 egg yolks
1/2 cup granulated sugar
3 tablespoons water
2 cups (16 ounces) mascarpone cheese
1 teaspoon vanilla extract (optional)

Method

Step 1
In a small saucepan, combine sugar and water. Heat over medium heat until the sugar dissolves completely and the syrup is clear—about 2 minutes. Do not let it turn golden.
Step 2
Place the egg yolks in a large mixing bowl. Using an electric hand mixer (or stand mixer with the whisk attachment), begin whisking on high speed.
Step 3
While whisking, carefully drizzle the hot syrup into the yolks in a slow, steady stream. Continue whisking until the mixture is pale, thick, and has tripled in volume—about 5 minutes.
Step 4
Add mascarpone cheese and vanilla extract (if using). Mix until smooth and fully combined, but don’t overmix.
Step 5
Use the mascarpone cream right away, or refrigerate until ready to serve. Best used within 24–48 hours.