This is a fun and simple recipe to make and it’s a fun spinoff from my tiramisu recipe. It’s great on its own, with fresh fruit, or to spruce up pancakes or crepes. Whenever I make tiramisu, I always have half of the mascarpone cheese mixture as a leftover. You can go ahead and use that remaining half to make this custard and keep it in a container in the fridge for easy access.
Mascarpone Custard
This is a fun spinoff from my tiramisu recipe. Easy and fast to make, its a dessert that can be served by itself, with fresh fruit, or with pancakes or crepes.
- 8 oz mascarpone, cold or at room temperature ((about 1 cup or 225g))
- 1 tbsp rum
- 2 egg yolks
- ¼ cup granulated sugar ((50g))
- 1 cup heavy whipping cream ((250ml))
- ½ tsp pure vanilla extract
- ⅛ tsp salt
Use a handheld or stand mixer fitted with a whisk attachment, beat the heavy cream and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Scoop the whipped cream into the extra medium-sized bowl and set aside.
With a handheld or stand mixer fitted with the same whisk attachment, beat the mascarpone and rum together on medium speed until smooth. I didn’t bother cleaning the whipped cream out of the bowl or whisk.
Place a heat-proof bowl over a small pot of simmering water over medium-low heat. Don’t let the water touch the bottom of the bowl. Using a whisk to mix the egg yolks and 1/4 cup (50g) of granulated sugar together until light and foamy, about 5 minutes. Remove from the heat and immediately pour it into the mascarpone mixture. Beat on medium speed until combined.
Fold the whipped cream into the mascarpone mixture.
Scoop into small serving dishes and enjoy!
[…] There are a ton of ways to serve crepes, but I really like sprucing them up with my mascarpone custard! […]