Mascarpone Tiramisu Cream
Delicately airy and melt-in-the-mouth, perfect for irresistible desserts! Mascarpone, whipped cream and egg yolks create a lighter cream than mascarpone alone. Use it for tiramisu, cakes and pastries or serve it with berries or chocolate.
Updated : 10 September, 2026
Easy
About 20 min.
Ingredients
250 grams
Mascarpone
170 grams
Heavy cream
2
Egg yolks
40 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Keep the mascarpone and cream chilled until needed. Choose good-quality natural mascarpone and heavy cream containing at least 33% fat, without vegetable fat substitutes. Use confectioners’ sugar rather than granulated sugar, as it dissolves more easily in the cold cream.
Step 2
Separate the eggs into yolks and whites. Only the yolks are required for the basic cream, so set the whites aside unless you decide to use them in Step 6.
Step 3
Place the egg yolks and confectioners’ sugar in a bowl and beat with an electric mixer at high speed for several minutes, until pale, thick and fluffy. Use pasteurized yolks if the cream will not be cooked, or whisk the yolks and sugar over a double boiler for a heat-treated version.
Step 4
Pour the cold heavy cream into another bowl and whip it until thick and creamy. Stop as soon as it holds its shape, as overwhipping may turn the cream grainy and eventually into butter.
Step 5
Add the mascarpone and whipped yolk mixture to the whipped cream.
Step 6
Mix briefly with an electric mixer at low speed, just until smooth and evenly combined. Do not overmix, as the cream may split or become buttery. If it is too thick, you can carefully fold in egg whites whipped to stiff peaks, but use pasteurized egg whites because the cream will not be cooked.
Step 7
Use the mascarpone cream to prepare tiramisu, layer ladyfingers, fill cakes or decorate individual desserts. Without the additional egg whites, the cream should be firm enough to pipe with a pastry bag.
Author note
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