Classic mascarpone cream

Classic mascarpone cream


Mascarpone cream is a must for the holidays, everyone always likes it!


  • 500 g mascarpone
  • 100 granulated sugar
  • 4 eggs ( medium )
  • 1 teaspoon grand Marnier


  1. Separate the yolks from the whites.
  2. Whip the yolks with the sugar and the liqueur until you obtain a well-whipped mixture, tripled in volume.
  3. Soften the mascarpone with a spatula (eliminating the whey) and add several times to the egg mixture, continuing to whisk with the whisk.Be careful not to break the mixture.
  4. Whip the egg whites aside and add them in several stages to the cream.Be careful, this step is important.
  5. Incorporate the egg whites little by little and in several stages with the spatula from bottom to top without dismantling the mixture.
  6. Reach the desired consistency and stop when appropriate, even if there are more egg whites left over.This depends on how well you have whipped the eggs.
  7. When the mascarpone cream is firm but creamy and well whipped, it is ready.