This week’s recipe for crema al mascarpone is arguably my favourite recipe of 2021, and the perfect way to finish a NYE dinner.

It's a bit like a tiramisù (minus all the extras), is super simple to make (a quick ten mins), and is extremely satisfying to eat.

This week’s album
Long Way Home by Låpsley

Mascarpone is a very versatile cheese that you can use to enrich dishes - both savoury and sweet. It has a wonderfully milky and slightly sweet flavour. A flavour that makes it perfect for this week’s dessert.

The cheese originates from the region of Lombardy, but you’ll find this dessert all over the north of Italy. On a recent trip there I had it most days as it makes for a great post-dinner treat when you want something sweet but nothing too intense.

Crema al mascarpone is similar to the ‘cream’ that you would make for a tiramisù - where sugar, eggs, alcohol, and mascarpone are all involved - but with a couple of differences.

1. You heat sugar with a little water before whisking it into the egg yolks to set them.

2. Unlike tiramisù, no egg whites are used. This results in a slightly richer and more liquid cream that is super indulgent.

Traditionally you’d serve this dish with a slice of panettone, but it’s completely customisable.

I’ve added a dusting of cocoa powder and gratings of good quality dark chocolate. However, you could also try adding fresh berries, stewed winter fruit, honeycomb, chopped roasted nuts, or even crushed biscoff.

Mascarpone is a delicate, creamy, and slightly sweet soft cheese.

The below serves 4. It takes 10 mins to prep, then ZERO mins to cook.

2 eggs (yolks only)
60g caster sugar
15g water
250g mascarpone
2 tbsps sweet wine (optional, but likes of Vin Santo, Marsala, Passito, sweet Madeira, white Port, or Sauternes)
2 tbsps cocoa powder
20g dark chocolate

1. Separate your eggs. Add the yolks to a mixing bowl (or, if you have one, the bowl for a stand mixer / KitchenAid). Chuck the whites (or use them for an egg white omelette).


2. Add the sugar and water to a small saucepan. Heat over a medium heat until the sugar has completely dissolved and the mixture is liquid, clear, and bubbling.

If you have a kitchen thermometer you’re looking for about 115°c. If you don’t, the heating will take about a minute. Either way, it’s important to remove from the heat before the mixture turns to a caramel.


3. Using an electric whisk or stand mixer, start to whisk the egg yolks at full speed. Start to slowly add the sugar mixture in a constant stream. Once you’ve added all of the mixture, continue to whisk at full speed for 5 mins.

NOTE: we whisk for a further five mins for a couple of reasons… 1. So the egg and sugar mixture becomes wonderfully light and fluffy which will later contribute to the finished texture of the mascarpone. 2. To allow the mixture to cool enough so the egg yolks don’t cook after adding the hot sugar mixture to them.


4. Add the mascarpone to another bowl, along with the sweet wine if using, and beat with a spatula until smooth and loosened slightly.


5. Gently fold in the whisked egg yolks in three stages. It’s important to do this gently to keep as much air in the mixture as possible.


6. Divide everything between four glasses or bowls. Transfer to the fridge to set for a minimum of 30 mins (preferably longer and up to 2 days).


7. When ready to serve, dust with cocoa powder and grate over the dark chocolate.

That's us done for 2021. Thanks for stopping by, reading, liking, and cooking.

Same again next year?

Fraser

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