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Mascarpone cream with cream, eggs and sugar

Light, airy, delicate dessert is one delight! This cream is perfect for serving on the table as a dessert. Be sure to try it - it's just an incredible taste pleasure! In addition, it will help out when guests are on the doorstep - it will become an exquisite and beautiful treat. And it will also work for a cake.
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Mascarpone cream with cream, eggs and sugar
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 12 % 5 g
Fats 63 % 27 g
Carbohydrates 26 % 11 g
319 kcal
GI: 30 / 0 / 70

Cooking method

Cooking time: 1 h 40 min

Prepare two clean containers for whipping. In one we break the egg whites, in the other - the yolks.

Whisk the whites with a pinch of salt until strong peaks form, and the yolks with white powdered sugar.

Cream (they should be well cooled) is whipped with a mixer until a thick fluffy mass is formed. Whisk for 5-7 minutes at low speed, otherwise the cream may settle.

Put mascarpone cheese, whipped yolks and cream in a deep bowl. Gently mix.

Add proteins in parts - in three steps. Gently mix with movements from top to bottom.

We cool the cream in the refrigerator for an hour (at least), after which it can be laid out in beautiful cremans and served to guests.

Bon appetit!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Salt - 0   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Chicken egg - 80   kcal/100g
  • Mascarpone cheese - 412   kcal/100g

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