Eggless Mascarpone Cream

Eggless Mascarpone Cream is a safe and quick alternative to the traditional tiramisu that eliminates the risks associated with consuming raw eggs. Here is a simple recipe to prepare eggless mascarpone cream.

Ingredients

• 500 g of mascarpone
• 100 g of powdered sugar
• 200 ml of fresh cream for desserts

Preparation

1. In a bowl, work the mascarpone with a spatula or a wooden spoon to make it creamier.
2. Add the powdered sugar to the mascarpone and gently mix until the sugar is completely absorbed and the cream becomes homogeneous.
3. In another bowl, whip the fresh cream until it becomes firm and fluffy.
4. Fold the whipped cream into the mascarpone, adding it a little at a time and stirring gently from the bottom up with delicate movements to avoid deflating the cream.
5. Continue until all the ingredients are well blended and the cream is smooth and velvety.

This cream is perfect for filling spoon desserts such as tiramisu, or it can be used to accompany fresh fruit or as a filling for tartlets and cakes. The eggless mascarpone cream is also ideal for those who are intolerant to eggs or for those who prefer to avoid using them in raw preparations.

Interesting Facts

Mascarpone is a soft and creamy Italian cheese originating from Lombardy and traditionally used in many Italian desserts, including the famous tiramisu. Its name derives from the Lombard term “mascherpa,” which indicates a type of ricotta or cream.