Mascarpone Mousse
 
Prep time
Cook time
Total time
 
Mascarpone mousse is the star of the show. The mascarpone flavor is unmistakable and rich, the perfect accompaniment to strong espresso.
Author:
Recipe type: Dessert
Cuisine: Italian
Ingredients
  • 68 ml. water
  • 247 g. sugar
  • 700 g. mascarpone cheese (about 3 - 8 oz. packages)
  • 750 g. Heavy Cream (almost 2 pints)
  • 10 egg yolks
  • pinch salt
Instructions
  1. Place mascarpone cheese in a large mixing bowl. Whisk until smooth. Gradually add heavy cream, whipping and scraping down the sides and bottom of the bowl. It is important to get a very smooth combination. Whip until medium peaks form and set aside.
  2. Set the egg yolks and a pinch of salt to whip until light pale in color. Meanwhile make the sugar syrup.
  3. To make the sugar syrup: Place the sugar in a thoroughly cleaned saucepan. Add water. Heat on medium heat until softball stage 235° Fahrenheit (112° C) on a candy thermometer. You can also check for doneness by dipping a spoon into the sugar and immediately submerging it into a cup with ice cold water. Once its cooled try rolling the sugar between your fingers. If it rolls into a ball, its at softball stage. Do not attempt to stir the sugar or place any other objects in it. If your sugar does form a crystallized layer on top, discard it and start over, making sure that your pot is grease-free and your measurements are correct.
  4. With the mixer running at low-medium speed, carefully pour the sugar syrup into the beaten egg yolks. Once all of the sugar is poured in, increase the speed to high and let whip until the mixer bowl is cool to the touch.
  5. Combine the egg yolk mixture with the previously whipped mascarpone and heavy cream until smooth.
Recipe by Welcome 2 Our Table at https://www.welcome2ourtable.com/tiramisu/