Mascarpone Cream with Cream, Eggs and Sugar
A light, airy, delicate dessert — pure delight! This cream is perfect for serving as a dessert. Be sure to try it — it's an absolutely incredible pleasure to taste! It's also a lifesaver when guests are at the door, turning into an elegant, beautiful treat. And it works for cakes, too.
Snezhinka
Recipe author
Mascarpone Cream with Cream, Eggs and Sugar
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
- Prepare two clean bowls for whipping. Crack the egg whites into one and the yolks into the other. Whip the whites with a pinch of salt until stiff peaks form, and beat the yolks with the powdered sugar until pale. Whip the cream (it should be well chilled) with a mixer until thick and fluffy — beat for 5–7 minutes on low speed, or the cream may deflate. Put the mascarpone, whipped yolks and whipped cream in a deep bowl and mix gently. Add the whites in three additions, gently folding from top to bottom. Chill the cream in the refrigerator for at least an hour, after which you can spoon it into pretty dessert glasses and serve to your guests. Bon appétit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream 20% fat - 300 kcal/100g
- Cream 10% fat - 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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