It's a passe-partout, once you learn how to make it you can use it anywhere, together with ladyfingers or to serve the Christmas panettone. Here is the recipe by Mascherpa, the first "tiramisuteca" in Milan, which you can buy ready-made in a pastry bag
Mascarpone cream is one of the bases of Italian cuisine: it is used to prepare tiramisu, you can serve it on fruit salad, with a fruit cake, to stuff a pavlova or for the Christmas panettone. It is the ace-in-the-hole recipe for creating a last minute dessert, in Milan they call it a "bighetta".
They know it well from Mascherpa, the first "tiramisuteca" in Milan, which offers an exclusive collection of strictly "hand made" tiramisu in which the inimitable mascarpone cream is revisited in many versions such as the pistachio, marron glacé, Nutella … You can eat it there , take home or buy one directly sac à poche of ready-made cream (in sizes from 500g up to 2kg) or combine it with the panettone Antoniazzi artisan pastry. Here is the recipe, it takes 30 minutes more rest time – all night, it's better.
Ingredients for 1 kg of mascarpone cream
250 g of mascarpone
200 g of fresh whipping cream
150 g of sugar
5 yolks
3 egg whites
1 pinch of salt
Method
In the planetary mixer, whip the cream firmly and then keep it in the refrigerator. Afterwards, whip the yolks together with the sugar until they triple their volume and the cream becomes almost white. Then add the mascarpone at room temperature little by little by turning the planetary mixer at low rpm. Then keep the cream in the refrigerator for 30 minutes.
Beat the egg whites until stiff in a bowl with a pinch of salt. Take the cream back from the refrigerator and slowly add the whipped cream and whipped egg whites alternating between them. To best combine them, use a spatula by moving it from the bottom upwards so as not to disassemble the cream / egg whites.
Place the cream in the refrigerator to rest for at least two hours (if you do it the day before, it would be better to let it rest overnight).
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