Mascarpone cream with pasteurized eggs

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How to make mascarpone cream, a classic Italian pastry recipe for a spoon dessert with rum and cocoa powder, to be served in comfortable cups stored in the refrigerator.


Ingredients for 4 people

- 200 g of mascarpone

- 3 pasteurized eggs


- 100 g of sugar

- half a sachet of vanillin

- 1 glass of rum


- unsweetened cocoa powder

How to prepare mascarpone cream

In a bowl whisk the egg yolks with the sugar and vanillin, until you get a frothy mixture.

Add the mascarpone and a glass of rum, always beating with a whisk.

Beat the egg whites until stiff and incorporate them with spoonfuls of mascarpone, mixing from the bottom upwards so as not to disassemble them.

Divide the cream into individual cups and sprinkle over the cocoa, then put them in the refrigerator for about three hours before serving.

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