How to make a easy delicious Mascarpone Cream
Mascarpone is a very rich Italian cheese concentrated from milk cream and has a fat content of up to 75%. It has a very smooth, creamy, and sweet texture. Mascarpone Cream is a combination of mascarpone with zabaglione and whipped cream. Mascarpone Cream is used as filling in Tiramisú’, but can be served as a dessert by itself with Savoiardi (Ladyfinger) cookies. In fact, it is believed that this cream is a precursor to Tiramisú’, which was created as an elaboration of this delicious cream by an inventive chef.
1 lb (450 g) mascarpone cheese at room temperature
1 1/2 cup (340 cc) heavy whipping cream
With a rubber spatula, mash the mascarpone cheese in a bowl until creamy.
When the zabaglione custard is still warm, add the zabaglione into the mascarpone cheese and beat to mix very well.
Whip the cream. Fold the whipped cream by hand into the zabaglione cream until smooth.
Mascarpone cream can be served plain with Savoiardi cookies, or decorated with whipped cream and chocolate shavings.