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Mascarpone cream is used in a lot of traditional Italian desserts, such as tiramisu or it's served beside a slice of panettone at Christmas time. Try it in trifle or with a slice of sponge cake - it's divine!
3 people made this
- 5 eggs, separated
- 7 tablespoons caster sugar
- 1 tablespoon brandy
- 500g mascarpone cheese
- 150ml double cream, whipped
MethodPrep:15min ›Ready in:15min
- Place egg yolks and sugar in a bowl; beat with an electric mixer until frothy and pale. Add brandy and mascarpone; continue to beat until mixture becomes firm, about 5 minutes.
- Place egg whites in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat the egg whites until stiff peaks form.
- Gently fold egg white and whipped cream into mascarpone mixture with a spatula or wooden spoon.
- Your cream is ready! Serve to accompany an Italian panettone or pandoro or to prepare your tiramisù.
Reviews & ratingsAverage global rating:(3)
- 3 cups heavy cream
- 2 teaspoons powdered gelatin
- Ice water
- 12 large egg yolks, at room temperature
- 1 2/3 cups sugar
- 1 1/2 tablespoons pure vanilla extract
- 1 2/3 cups mascarpone (14 ounces)
- 1/2 cup brandy, such as Cognac or Armagnac
- Stewed Winter Fruits in Spiced Wine Syrup
In a small saucepan, combine 1 cup of the heavy cream with the gelatin over low heat, stirring constantly, until the gelatin dissolves. Let cool completely.
Fill a large bowl with ice water. In a medium stainless steel bowl, whisk the egg yolks with 1 cup of the sugar and the vanilla extract. Set the bowl over a pan filled with 1 inch of simmering water and cook over moderately low heat, whisking constantly, until the mixture is pale and thick and registers 160° on an instant-read thermometer, about 10 minutes. Set the bowl in the ice water and let the egg-yolk mixture cool, stirring occasionally.
In the bowl of a standing electric mixer fitted with the whisk attachment, beat the remaining 2 cups of heavy cream with the mascarpone and the remaining 2/3 cup of sugar at medium-high speed until soft peaks begin to form. Gradually add the cream-gelatin mixture and brandy and beat until firm peaks form. Using a rubber spatula, fold one-fourth of the whipped cream mixture into the cooled egg-yolk mixture, then fold it into the remaining whipped cream until no streaks remain. Scrape the semifreddo mixture into a 10-cup silicone kugelhopf mold or another 8- to 10-cup mold, spreading it in an even layer. Press plastic wrap directly onto the surface of the semifreddo and freeze for at least 24 hours, until very firm.
Carefully peel the mold from the semifreddo, shaking gently onto a platter. Cut into wedges and serve with the Stewed Winter Fruits in Spiced Wine Syrup.
Is this the recipe to make stabilized mascarpone whipped cream?
No, with this recipe, you will prepare a pure cream with just three ingredients: eggs, sugar, and mascarpone cheese.
To make a stabilized mascarpone whipped cream, you must combine mascarpone cheese and sugar, then add heavy whipping cream and whip until stiff peaks form. The result is a perfectly stabilized, soft, and also light frosting for your sweet treats.
Our traditional Italian version of the cream made with mascarpone can also be used as a frosting, and it’s lighter than the one with the whipped cream.
If you’re looking for the best mascarpone cream, we got you covered. Here’s our Italian cream recipe, the one we use at home, the traditional Italian one, the one you’ll love as much as we love it.
How to Make Chocolate Cookie Cups
Step 1) – Now we’ll show you how to make delicious cups made with dark chocolate biscuits that you can break and eat with coffee mascarpone cream. So melt the butter in a double boiler then pour it in a food processor with the chocolate cookies.
Step 2) – Mince cocoa cookies and butter until the mixture is smooth.
Step 3) – Set the mixture into a bowl and let it rest in the refrigerator for half an hour, so that it would be easier to mold. Meanwhile, cover the inside of some silicone cups with cling film. Then mold the mixture into the bowls forming a layer of about half hinch, making sure that it sticks. Now put the Chocolate Cookie Cups in the refrigerator for at least 2 hours.
Step 4) – Just before serving, fill the chocolate cookie cups with the cream, sprinkle with cocoa powder, then decorate with raspberries.
1 thought on &ldquoCoffee Mascarpone Cream in Chocolate Cookie Cups&rdquo
Oh my gosh this looks amazing and gorgeous for a simple but elegant dessert for my January birthday dinner with friends.
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Mascarpone is an Italian soft cheese originating from the Lombardy region. It is a thick, double or triple cream cheese made using fresh cow’s milk. The high fat content gives this cheese its signature smooth, velvety texture which makes it a particularly popular ingredient in sweet dishes, although it is equally suited to savoury recipes. This collection of mascarpone recipes demonstrates the versatility of this smooth, rich cheese.
Mascarpone is perhaps most commonly associated with the classic Italian dessert of tiramisu, and there are some wonderful tiramisu recipes in this collection. Paul Ainsworth uses a heavenly combination of Tia Maria and amaretto in his easy Tiramisu recipe, serving the finished dessert in a clear glass bowl to showcase the layers of soaked sponge and coffee cream. For a scaled down version of this rich, comforting treat try Victoria Glass’ recipe for dainty Miniature tiramisu cakes, which wouldn’t look amiss upon the tiers of a luxurious afternoon tea.
The cheese also lends itself well to lighter summer desserts. For a boozy dessert perfect for eating al fresco try Helen Jessup’s Lemon prosecco syllabub recipe, or Nisha Thomas’ aromatic Rosewater pistachio cupcakes – picnic ready treats adorned with a vanilla mascarpone cupcake frosting. Popular in cheesecake recipes too, the cheese adds some creamy structure to Simon Hulstone’s colourful Passion fruit and vanilla cheesecake.
The classic dessert gets a holiday twist with eggnog flavors and an opulent presentation. Begin making this one day before serving.
For a similar presentation, top the cooled cheesecake with homemade jelly—any kind you like—and refrigerate in the pan until the jelly has set.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Using an electric mixer on low speed, beat mascarpone and salt in a large bowl. With motor running, gradually pour in cream. Increase speed to medium and beat in powdered sugar. Continue beating until mixture forms medium peaks.
Do Ahead: Filling can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
How would you rate Mascarpone Filling?
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How to Make Low Carb Raspberry and Mascarpone Ice Cream
The recipe starts by making a custard – with a bain marie (double boiler) arrangement. It's extra work but it really is worth it! All you need to do is add an egg, four egg yolks, and some low carb sweetener (I used Lakanto – a really good monkfruit blend – and you get 20% off if you use coupon code SAFTC!) to a bowl, and place over a pan of simmering water. Keep whisking them over a low-medium heat.
(Tip: Need to use up the egg whites that are left over? Try making these low carb meringues – they make a great topping for this ice cream!!)
When the mixture is thick and foamy (this may take ten minutes or so), remove the bowl from the pan and place over ice.
In a stand mixer, whisk together the mascarpone, vanilla extract, and heavy cream. When soft peaks have formed, gently folded in the egg yolk mixture.
Stir in some chopped fresh raspberries, and pour everything into an ice cream maker.
After churning, transfer it to a large dish, and place it in the freezer for at least four hours.
This keto mascarpone ice cream is definitely a crowd pleaser – whether they follow a low carb diet or not! It tastes SO good! Although you should try and stick to the serving size (half a cup) for anyone following a “normal” diet – as they may not appreciate the high fat content!
Classic Tiramisu Recipe
1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.
2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.
3. Add the mascarpone, vanilla extract and whisk until smooth.
4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate the tiramisu for at least 6 hours.
6. Just before serving, dust with cocoa powder.
What is Tiramisu?
Tiramisu is a coffee flavored traditional Italian dessert. This dessert is made of savoiardi cookies (also known as ladyfingers) dipped in coffee, mascarpone and cream custard, eggs and cocoa powder. The meaning of the word tiramisu is "pick me up" or "cheer me up&rdquo.
Does tiramisu have raw eggs?
In most traditional Italian tiramisu recipes, you will find raw eggs, and basically it&rsquos totally fine if the eggs are fresh. There are versions of tiramisu that are made without raw egg yolks, some recipes don&rsquot use eggs at all, some using just egg whites or using heavy whipping cream instead of eggs.
Can I skip raw eggs in Tiramisu recipe?
If you don&rsquot want to use raw eggs do this: whisk the egg yolks and sugar over a bain marie (double boiler). Whisk constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). Make sure the bottom of the bowl doesn&rsquot touch the water. This process called pasteurizing and it&rsquos killing bacteria&rsquos such as Salmonella. You can see how I make this process in the video above. This step is totally optional and if you are using fresh eggs there is no real danger. But, many people intimidate eating raw eggs so it&rsquos up to you.
What can I use instead of heavy cream in tiramisu?
Instead of heavy cream you can use 4 egg whites. Beat them to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream is richer, more stable and tastes better. But, again, it&rsquos up to you.
What can you use instead of mascarpone?
Mascarpone is a kind of high fat cream cheese with a slightly sweet taste. There is no other cheese that tastes exactly like mascarpone cheese. Although regular full fat cream cheese has a sour taste, this is the closest replacement. If you are sing cream cheese instead of mascarpone don&rsquot expect to have the same taste, but it will be good enough for some people.
How far in advance can you make tiramisu?
Tiramisu can be made 1 to 2 days ahead and stored (covered) in refrigerator. It will keep for up to 4 days in total. You can leave tiramisu out of the refrigerator for up to two-three hours during serving before it will begin to spoil.
What can I use instead of alcohol in tiramisu?
If you don&rsquot like the flavor of alcohol in your dessert you can just omit it from the recip
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Unfortunately, no. These pumpkin mousse cups are best enjoyed the day they’re made.
The original recipe called for adding a shot of brandy to the cookies for a little more oomph. I didn’t have any on hand so went without, but I think it would be a great addition, or a shot of marsala would be tasty too.
Debi and her husband didn’t cook the egg yolks, but I felt the need to. It’s not that big of an extra step but just gives my head a little rest from worrying what my mom will say if I give Smudge salmonella.
I created this recipe in individual cups, but you could certainly adapt it into a tiramisu-style dessert and prepare it in a 9-inch baking dish. Amaretti cookies are sturdy enough to withstand being soaked in coffee and layered with the mousse and whip cream as well.
I added sprigs of basil for color, but you could choose any leafy herb as a garnish. A dusting of cinnamon, nutmeg, shaved chocolate or a caramel or toffee topper would be tasty too. Just think warming ingredients that pair well with the savory but sweetened pumpkin flavor.