Classic Italian Mascarpone cream

I don’t know about you, but whenever I make some pastry cream, I always have to make a little more of it than what I actually need for the recipe. In fact, about one third of the cream “magically” disappears before becoming the filling of a tart, of some cream puffs or a thick layer in between lovely ladyfingers biscuits. As a matter of fact,  it is pretty impossible to resist to its velvety, creamy and thick consistency, to its simple, but amazing flavor.

Today I’m sharing with you one of the most classic Italian creams, but definitely one of the greatest of Italian pâtisserie: the Mascarpone Cream.

In my version, I’m cooking my egg yolks, avoiding the risk of eating raw eggs: in that way, you’ll taste one of the most delicious creams on Earth in the safest way. Furthermore, starting with a pastry cream as a base gives more structure to the final product, making it super creamy and velvety.

No matter if it becomes the cream for your best tiramisù ever or if you serve it aside a big slice of Panettone: this mascarpone cream will always be irresistible.


Classic Italian Mascarpone Cream.

Classic Italian Mascarpone Cream.


For the pastry cream:

  • 4 egg yolks
  • 330 grams whole milk
  • 80 grams caster sugar
  • 25 grams corn flour / corn starch
  • half vanilla pod

For the mascarpone cream:

  • 300 grams mascarpone cheese
  • 300 grams heavy whipping cream
  • 15 grams Grand Marnier (or any other liquor you fancy)

note: if you don’t want to use any liquor, just leave it out.


  1. first thing first, in the bowl of your stand mixer, combine mascarpone cheese and heavy cream. Without stirring, cover with plastic and place into the fridge. It needs to get very cold, so that the heavy cream will whip up very easily.

For the pastry cream:

  1. split the vanilla bean down its length using a paring knife and scrape out the seeds. Heat milk, vanilla seeds and pod on medium heat, just until you see wisps of steam. It should not actually be boiling. Meanwhile, whisk egg yolks, sugar and sifted corn starch. Pour a little of the hot milk into the eggs and whisk to combine, making sure to pass the milk through a sift, so that you can remove the vanilla pod. Continue pouring the milk slowly into the eggs, whisking continuously. It’s totally fine to switch back and forth between pouring milk and whisking if you can’t manage both at the same time. Once you’ve poured all the milk, pour everything back in the pan: start cooking the pastry cream on medium heat, whisking constantly.When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from the heat. Strain it over a bowl, cover with plastic wrap in contact and let it cool at room temperature, before transferring it into the fridge to cool down completely.

Tip: I usually strain my pastry cream over a large baking sheet, spreading it, so that it can cool a way faster. But always remember to cover it with plastic wrap.

  1. once both your pastry cream and mascarpone-heavy cream mixture are well chilled, you can start whipping the cream. First of all, place your chilled pastry cream in a small bowl and whisk it for a few seconds, just to make it smooth and creamy again. In the bowl of your stand mixer, start whipping on high speed the heavy cream and mascarpone cheese mixture. As soon as it starts thicking up (about 1-2 minutes), stop the stand mixer and add your vanilla pastry cream together with the liquor. Keep whisking, always on high speed, until you get a thick, light and airy cream, about 3-4 minutes.


The pastry cream while thickening.

The pastry cream while thickening.


Whipping up the cream.

Whipping up the cream.


The consistency of the cream.




Nobody will resist to its creaminess, deliciousness and fluffiness.

This is my version, I’m waiting for yours.

XOXO Cooker Girl.

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