Tiramisu cream with mascarpone

Cream on raw eggs for the famous Italian dessert. Culinary disputes are still raging about tiramisu. And the main disagreements concern the cream: how to cook it better - on raw eggs or with temperature treatment. I must say right away - raw eggs are quite dangerous. However, even this risk cannot make me give up a few spoonfuls of eggnog when I cook charlotte. Therefore, I didn't worry much here either. To say that I really liked this cream is to say nothing. The most delicious of those that I tried in tiramisu.

Maria

Recipe author

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Composition / ingredients

servings:

Mascarpone

250

Powdered sugar

Eggs

Salt (pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 49 % 26 g

Carbohydrates 40 % 21 g

336 kcal

GI: 14 / 0 / 86

Step-by-step cooking

Cooking time: 25 min

Step 1:
Prepare the ingredients.
Step 2:
Separate the whites from the yolks.
Step 3:
Combine the yolks with powdered sugar.
Step 4:
Beat into a light fluffy mass.
Step 5:
Add mascarpone at room temperature and mix until smooth. With a mixer, beat at low speed and for a very short time, because mascarpone can be re-beaten and it will go in flakes.
Step 6:
Combine proteins with salt.
Step 7:
Beat with a mixer into a strong foam.
Step 8:
Gently mix the whipped whites into the cheese mass.
Step 9:
You should get a homogeneous fluffy cream. You can cook tiramisu!