Crema al mascarpone italiana autentica

Ingredienti

• 500 g mascarpone cheese (- 1.1 pound)
• 4 egg yolks (- medium)
• 100 g granulated sugar (- 1/2 cup)
• 50 ml water (- 3 1/2 tablespoons)
• unsweetened cocoa powder (- for decoration (optional))

Preparazione

1. 1

   mix: Take a small saucepan and add the granulated sugar. Then pour in the water. Give it a gentle stir to help the sugar dissolve into the water.

2. 2

   heat up: Place the saucepan on the stove over medium heat. Let the syrup heat up until it reaches 121°C (250°F).

3. 3

   whip: While the syrup is heating, start whipping the egg yolks. Place the egg yolks in the bowl of a stand mixer. Begin whisking them on high speed. Keep the mixer running while you wait for the syrup to reach the right temperature.

4. 4

   pour: When the syrup is ready, carefully and slowly pour it into the bowl with the whipped egg yolks. Make sure to keep the mixer running as you pour, so the hot syrup blends smoothly into the eggs. This step cooks the eggs while incorporating the syrup.

5. 5

   whip: Continue whipping the egg and syrup mixture at high speed until the bowl feels cool to the touch. This usually takes about 10 minutes. You can check by gently placing your hands on the outside of the bowl. When the bowl is cool, the mixture will be ready.

6. 6

   stir: Take the mascarpone cheese and place it in a separate bowl. Stir it gently with a spoon or spatula to make it smooth and creamy. This step helps the mascarpone blend better with the egg mixture.

7. 7

   add: Once it’s nice and creamy, add the mascarpone to the egg and sugar mixture.

8. 8

   mix: Set your mixer to medium or low speed and whisk until everything is fully combined. Be patient and let the ingredients mix thoroughly to achieve a smooth and velvety cream.

9. 9

   serve: When the mascarpone cream is ready, it will be thick, smooth, and perfectly blended. You can serve it right away or chill it in the fridge if you prefer it really cold.