Quick and Easy Mascarpone Cream

Ingredients

• 3 large Egg Yolks (room temperature)
• 100 g Granulated Sugar (fine granulated)
• 30 ml Water (room temperature)
• 250 g Mascarpone Cheese (full‑fat, chilled)
• 1 tsp Vanilla Extract (pure vanilla)

Instructions

1. Gather and Measure Ingredients

   Measure 100 g sugar, 30 ml water, 3 egg yolks, 250 g mascarpone and 1 tsp vanilla extract. Set them within easy reach.

   Time: PT2M

2. Make the Sugar Syrup

   Combine the sugar and water in a saucepan over medium heat. Stir until the sugar dissolves, then bring to a gentle boil and cook until the liquid is clear and slightly thickened, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

3. Separate Egg Yolks

   Place the 3 egg yolks in a large mixing bowl. Ensure the bowl is clean and dry.

   Time: PT1M

4. Whisk Syrup into Egg Yolks

   Very slowly pour the hot syrup over the yolks while whisking continuously. Continue whisking for about 5 minutes until the mixture becomes pale, thick, and fluffy.

   Time: PT5M

5. Fold in Mascarpone and Vanilla

   Add the chilled mascarpone cheese and vanilla extract to the yolk‑syrup mixture. Using a spatula, fold gently until the cream is smooth and glossy.

   Time: PT2M

6. Chill the Cream

   Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. The cream will set slightly and become even silkier.

   Time: PT30M

Nutrition Facts

Calories

363

Protein

2.8 g

Carbohydrates

25 g

Fat

24 g

Fiber

0 g