Coffee Mascarpone Cream
Mascarpone cream is a classic dessert often served in Italy during Christmas - the perfect match for a slice of panettone or pandoro. It doesn’t matter how full your guests will be,they won’t be able to resist this indulgent treat. To add a unique twist, I’ve incorporated coffee, giving it a rich, toasted flavor you’ll love.
Equipment
- whisk
Ingredients
- 2 cups mascarpone cheese (500 gr)
- 1 large pasteurized egg
- 5 tbsp white sugar (60 gr)
- 1 shot of espresso (1 oz)
- 1 tbsp rum (15 ml) optional
Instructions
- Separate the albumen from the yolk. Place the yolk in the bowl you will use to prepare the cream, and the albumen in another bowl. Whip the egg white until stiff peaks form.
- Add the sugar to the yolk and whip until it changes colour - you need to obtain a light yellow cream.
- Add the mascarpone and mix well, then incorporate the coffee and the rum.
- Mix until smooth and then add the whipped albumen mixing with a spoon from bottom to top to preserve its fluffiness.
- Chill the cream for at least 20 minutes. Serve with cookies, pandoro, or enjoy it on its own.