This recipe for mascarpone cream brings together the traditional with modern options. That way you have both.
This traditional Italian mascarpone cream recipe comes with modern options to fit your tastes, needs and preferences. In addition to the traditional method enriched with fresh egg yolks, if you are concerned about fresh eggs, don’t be: I’ll show you my preferred way to cook them, as well as how to leave them out altogether, if you like.
What is mascarpone cream?
Mascarpone cream, traditionally made from mascarpone, eggs, sugar and rum, can be a lot of things: a sweet creamy dessert filling, a spread, a dip, or a delicious dessert in its own right.
Ingredients for Mascarpone Cream
mascarpone + sugar + eggs + liquor
This super simple recipe has just 4 ingredients. Two of these, the eggs and liquor, can be optional.
Beyond that, there are lots of optional ways to flavor it. I give some of my favorites below.
Mascarpone
You can either buy mascarpone (aka mascarpone cheese), or make mascarpone at home.
Where to find it: Head for the refrigerated dairy or cheese section of a supermarket. BelGioioso or Galbani are good brands I’ve found, among others. To ensure a thick consistency, an important factor, try to get the best you can afford.
If you can’t find mascarpone, you can make it yourself. Mascarpone is easy to make (and considerably more economical). It does need time to chill in the fridge though, so make sure to plan ahead.
Eggs
You’ve got options here:
- Traditional version with eggs: go traditional all the way using fresh egg yolks, or cook them. I show you my preferred way in the recipe below, which is like making a zabaglione, but without any Marsala or liquid. You can use a bain marie or double boiler for this if you have one, or just a heatproof bowl over a saucepan. You’ll also need a kitchen thermometer.
- Eggless – This is lighter and doesn’t have quite as rich and round of a mouthfeel as the egg version, but it is still so good! The simplest way to make it is just to add powdered sugar, and you’re done!
Alcohol
Mascarpone cream traditionally has rum. But you can make it nonalcoholic, or how you like.
If you have a hankering for the deep flavors that alcohol adds, in addition to rum, there are lots of options. However, after trying many of them, a few really stand out to me.
- First of all, rum and marsala are perhaps the most popular pairings with mascarpone cream in Italy for a reason. They both go so beautifully well, and I would highly recommend either.
- For lemon flavor, limoncello wins. It has such a strong lemon flavor that it only takes a little—which means little alcohol. I prefer using limoncello over fresh lemon juice so I can get that strong lemon flavor without diluting the thickness of the mascarpone cream.
- For orange flavor, I recommend Grand Marnier (orange Cognac brandy). I prefer its deep yet subtle flavors to Cointreau for this.
To keep in mind: Mascarpone cream cannot hold a lot of liquid before weeping. And you usually won’t know this until it has been in the refrigerator for half an hour. This can quickly be fixed with a stir before serving, but it may not be as thick.
Next, my other favorite variations.
Toppings and Serving Ideas
You may know mascarpone cream from tiramisu, like in my favorite tiramisu recipe. However, mascarpone cream goes very well with a lot of things. It’s very versatile: as a filling, a spread, a dip, or as a dessert in its own right.
My favorites toppings on mascarpone cream happen to also be my favorite toppings on ice cream. With a scoop of thick mascarpone cream, it’s like eating an ice cream treat that doesn’t melt.
- Fabbri’s amarena cherries – Sold in the famous white and navy vase-shaped jars. These luscious black cherries in a deep dark syrup are a seriously good topping choice. (Like the Italian amarenata ice cream dessert.)
- Strong espresso coffee – An amazing addition, either as a mote around a scoop of mascarpone cream (like the Italian affogato ice cream dessert), or blended in, which gives it a beautiful cappuccino or caffè latte color, and flavor.
- Chocolate flakes – Simply use a vegetable peeler on a plain bar of 70% dark chocolate to grate over the mascarpone cream. This is very good with a good amount blended in. (Great in combination with the espresso coffee too.)
- Fresh fruit – Mascarpone cream goes well with lots of fruits, either layered into a glass, as a delicious addition to a fruit bowl, or just as a final touch on top. Some of my favorites are bananas lightly coated with maple syrup, sweet strawberries, sliced peaches and mixed berries.
- Fruit compote – If you love deeply delicious fruit toppings, I recommend you try out my berry compote.
Mascarpone cream is also great slathered on french toast, cinnamon rolls (I like to blend in some cinnamon first), and used as a cake filling.
In Italy, it’s popular during the holidays slathered on a slice of one of the holiday cake-like breads like pandoro or panetone.
Top Tips
- Draining – Make sure to drain any liquid from the tub or bowl of mascarpone cheese before working with it. Especially if you’ll be adding liquid flavorings. You want it to start out as dry as possible, as well as limit the amount of liquid flavorings added, because the mascarpone has a limited capacity to hold liquids.
- Sifting – Sifting the sugar ensures a smoother texture. However, in my experience, it turns out pretty smooth anyway. Unless the powdered sugar is particularly lumpy, I tend to forgo sifting unless I am sharing it with company.
- Blending – I use a fork to blend the mascarpone. I find that an electric beater can make it a tiny bit smoother and a tiny bit lighter, but not bigger in volume.
FAQ
Actually, yes. While mascarpone (cheese) by itself doesn’t freeze so well (it tends to separate and lump), mascarpone cream, with its sugar, fairs a little better. That said, freezing is not ideal. Upon thawing, while generally smooth, you may find it thinner in consistency, and possibly with a few lumps to whisk out.
Recipe
Ingredients
- 1 to 2 egg yolks
- 3 to 4 Tbsp powdered sugar (see notes about amount to use, can substitute with regular sugar)
- 8 oz mascarpone (see notes)
- 1 Tbsp rum (optional, see notes for other options)
Instructions
To make the traditional Italian recipe using fresh egg yolks
- In a small bowl, whisk 1 egg yolk(s) together with the sugar until frothy. In a separate bowl, stir the mascarpone with a fork to loosen it up. Add the rum (if using) and blend. Gently incorporate about a third of the whisked yolk(s) into the mascarpone at a time. If too thick, add another yolk, until desired consistency.
Variation – with cooked egg yolks
- Fill a saucepan with about 1 inch (2.5cm) of water, and bring to a simmer. Meanwhile, in a heatproof bowl, whisk the egg yolks with the sugar until frothy and pale yellow. Place the bowl over the saucepan, making sure it's not touching the simmering water. Add the rum (if using) and whisk for about 6-8 minutes, or until the mixture thickens like a custard and reaches 140°F (60°C). Let cool at room temperature for about 20 minutes, then blend into the mascarpone cheese. Avoid blending with the mascarpone while the egg mixture is still hot, as it will curdle.
Variation – without eggs
- Remove the mascarpone from the refrigerator 15 minutes before starting. Stir it with a fork to loosen it up. Whisk in the sugar. Then whisk in the rum (if using).
Ingredient Notes
- Mascarpone – Get the good stuff to ensure it is thick (Or you can easily make your own. See mascarpone recipe.)
- Eggs – How many eggs you’ll need depends on the size and quality of the eggs, and the consistency of the mascarpone cheese. You want it as thick as possible, especially if adding any liquid flavoring.
- Sugar – Sift for extra smoothness. For layered desserts like tiramisu, 3 Tbsp of sugar is enough. For serving as a dessert on its own, I prefer to use 4 Tbsp.
Recommended Flavoring Variations
- Alcohol – Marsala, limoncello, Grand Marnier (orange Cognac brandy).
- Coffee – cooled strong espresso (2 scant Tbsp or less, to preserve thickness), either blended in or poured over. For a stronger coffee flavor while preserving the cream’s thickness, try coffee extract.
- Vanilla – either 1 tsp real vanilla extract or the seeds scraped out of ½ vanilla bean.
- Cinnamon – Blend in to your taste and slather on cinnamon rolls.
- Chocolate shavings (Use a vegetable peeler on a dark chocolate bar.) Stir in a little or a lot.
Recommended Serving Ideas
- Layer into – tiramisu or a fruit bowl or cups.
- Top with – Fabbri amarena (dark cherries) in syrup, chocolate shavings, or berry compote (see recipe).
- Slather on – french toast, cinnamon rolls, slices of cake, or one of the traditional Italian holiday cake-like breads such as pandoro or panetone.
Storing
- Refrigerator – Store covered in fridge. Do not store at room temperature. The consistency is best if eaten within 1 to 2 days, and is necessary with fresh egg yolks.
- Freezer – Not ideal, but doable. Cover tightly. Thaw slowly in the refrigerator, stirring occasionally with a fork.
Nutrition Info: Click to Expand
Did you make this recipe? Let’s here about it and see your rating in the comments section below!
