Christophe Felder’s Mascarpone Cream
About this recipe
This is such a good and simple crème mascarpone !
All of the recipes that I tried, this one is the closest to the original version that was invented in Treviso, in Italy, its birthplace.
This version is lighter than the other ones, thanks for the beaten egg whites
Source of the recipe
A recipe that I found in the book " Pâtisserie ! (French)" of Christophe Felder, a top French Pastry Chef
A book that is perfect if you want to go over most of the French Pastry art
The recipe is on page 150
1. Separate the Eggs (3) and place in the mixing bowl, then wait 30 minutes for them to warm up
2. Whisk together the Egg Yolks and half of Sugar (4 Tablespoons or 50 g)
3. The Mascarpone Cheese is an Italian cheese, an essential ingredient for all tiramisu ! If you live in the States, you will find it easily in supermarkets, in the "gourmet" section where you can find European cheeses
4. Add the Mascarpone Cheese (1 ½ Cup or 375 g)
5. The mascarpone cheese is thick, but it will become smoother after mixing it
6. Keep aside
Beating the whites
7. Whisk the Egg Whites to soft peak for 5 minutes on Medium Speed
8. The Medium Speed is important. One mistake you want to avoid is to beat the whites on Maximum Speed from the start
9. After 5 minutes, add the 2nd half of the Sugar (4 Tablespoons or 50 g) and increase the whisk speed
10. Beat a few minutes until whites are fully whipped and firm
11. Here's what you should get, an "eagle beak" shape as French say
12. Once your egg whites are beaten, proceed to the next steps right away, don't make them wait: they would collapse !
13. Gently fold the mixture with a hand whisk
14. Incorporate a first half with a whisk, but do to whisk ! Use it to fold simply and gently
15. Add a second half, and gently fold the mixture with a rubber spatula
16. This is the final texture. You may see a few lumps, which is fine.
The cream is ready !