Italian mascarpone custard

    30 min

    This is a recipe for mascarpone custard, traditionally used for tiramisù, but we Italians also like to serve it with cakes and panettone around Christmas. The quantities are easy to remember, just keep the number 4 in mind.

    5 people made this

    Serves: 8 

    • 4 eggs, room temperature, separated
    • 4 tablespoons caster sugar
    • 400g mascarpone cheese
    • 2 tablespoons San Marzano Borsci® or other rum liquor

    Prep:30min  ›  Ready in:30min 

    1. Take the eggs out of the fridge at least 30 minutes before starting the custard to allow them to come to room temperature.
    2. With an electric beater, beat the egg yolks with the sugar until very pale and puffy, about 10 minutes.
    3. Add mascarpone cheese and keep beating until well incorporated.
    4. Wash and dry the whip attachment and then whip the egg whites until very fluffy, about 10 minutes.
    5. Gently fold the egg whites into the egg yolks until combined. Slowly stir in the 2 tablespoons of liquor.
    6. Cover the bowl with cling film and refrigerate for 2 hours or until it's time to use it.


    This custard is made with raw eggs, so use it within 24 hours and keep refrigerated.

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