FOOD

Mascarpone cream

mascarponeok.jpgThis cream is a classic in my family; my mother has been making it since I can remember. It’s easy and very versatile, and it goes well with any dry dessert like panettone! The ingredients are the same used for the tiramisù cream, just in slightly different proportions. Once the dinner is over and you have had your coffee just drop a spoon of cream in the empty cup stir it and enjoy, it’s delicious.
During other seasons you can serve it with strawberries or other berries, you can also have is by itself with some chocolate on top!
The recipe below uses what my family calls a “homeopathic” dose of alcohol, but I prefer it this way, with nearly no alcohol, and this means children can enjoy it as well. You can do without alcohol altogether but I believe a tiny amount takes a bit of the edge off the sweetness and the eggy flavour. You can easily double the ingredients of this recipe and that will give you enough cream to feed a large party!

Here is the recipe:

Ingedients

  • 6 medium eggs
  • 250gr mascarpone cheese
  • 6 tbsp sugar
  • 1/2 tbsp rum or brandy

Separate the egg yolks from the whites. Put the yolks in a large bowl with the sugar and mix until they become pale yellow and a bit foamy. Then add the mascarpone and mix, finally add the rhum. In another bowl, preferably steel or glass, mix the whites until they are set (a pich of salt helps!). Fold the whites into the egg-cheese cream, a rubber spatule is great for this task. Keep refrigerated and consume within one day!

-Michela

p.s. Needless to say you can definitely increase the alcohol amount… I would say up to 2 tbsp of rum or brandy.


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Comments (7)

Kristin
December 19, 2008

mmmm, that sounds good and not hard to make.


paula
December 19, 2008

**NB Raw Egg – not great for pregnant women and children!!


Courtney
December 21, 2008

Yummmmm….


Christine
December 21, 2008

am curious about the raw eggs – is this not a big concern in europe? (or maybe people believe that the alcohol would kill any germs?) here, salmonella is so prevalent that i don’t know many people who do consume dishes w/raw eggs….my brother wound up shedding the lining of his stomach & intestine due to a bout of salmonella. which is really tragic because you miss out on yummy things like marscapone!


Paula
December 23, 2008

Here in Portugal we have absolutely no problem in eating raw eggs. In fact, many of our tradicional sweets (which are delicious BTW) are made with raw eggs.
The mascarpone cream sounds delicious. I think I’ll try to make it over the Christmas holidays. Thanks for the recipe.


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Emilie
December 23, 2008

It sounds divine! No, Christine, over here we actually have dishes with raw eggs, even a lot of our locally made ice creams have raw eggs and no one worries about it….


Esther
December 24, 2008

Thanks! Will make this for Christmas desert!
(I believe pregnant women should be careful with raw eggs, but otherwise it shouldn’t be a problem!)


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