As Christmas is fast approaching and traditional Italian cakes are in the shops, I thought I would share this recipe of Crema di Mascarpone with you, which is in essence what is used to make Tiramisù, without the coffee.
This recipe is the traditional way of making a Crema di Mascarpone, it uses just eggs, sugar mascarpone cheese, plus a little bit of rum or if you prefer a less alchoolic version, you can use a good Marsala, like the Horatio Marsala Superiore.
Still, the following recipe follows the method I have always used.
I would also like to add that we make it with locally sourced eggs from well cared for, free range hens, but if you prefer not to eat unpasturised / raw eggs, perhaps it is best making an alternative version, like the one I found here on the Giallo Zafferano website, which is a real goldmine for Italian recipes!
6 tbsp of sugar
3 tbsp of rum
- Assemble all the ingredients. The egg whites should be brought to room temperature to better reach the necessary consistency for the recipe.
- Separate the eggs, placing the yolks in a large bowl.
- Beat the egg whites until stiff, either with a hand whisk or a food processor.
- Add the sugar to the bowl with egg yolks and beat well, until nice and fluffy.
- Add the rum and mascarpone to the sugar and egg and mix until all is well amalgamated.
- Finally add the egg whites to the bowl, folding all ingredients gently while keeping the mix airy.
- You should place the crema di mascarpone in the fridge for at least an hour before serving. Crema di Mascrpone is not suitable for freezing, and it is best used within a couple of days max.
Our favourite way to enjoy this is drizzled over a chunk of Pandoro, although, should you have any left over, try a dollop of Crema in a cup of Espresso! Delizioso!!