Ingredients
- 30 g egg yolks (about 2 small eggs)
- 60 g of granulated sugar
- 15 g of water
- 250 g of cold mascarpone
- 1 generous tablespoon of instant coffee
These ingredients are easily available and guarantee a cream with an intense flavour and a velvety consistency.
Instructions
- Syrup preparation : In a small saucepan, combine the water and granulated sugar. Bring to a boil and cook until you obtain a clear syrup. This step is essential to pasteurize the egg yolks and ensure a cream that is safe to consume.
- Whip the egg yolks : In a bowl, pour the egg yolks and start whipping them with an electric whisk. Slowly add the hot syrup, continuing to whip until the mixture is light and frothy. This process allows air to be incorporated, making the cream light and fluffy.
- Incorporate the mascarpone : Add the cold mascarpone to the egg yolk mixture, mixing gently with a spatula. It is important that the mascarpone is very cold to maintain the desired consistency.
- Add the coffee : Dissolve the instant coffee in a small amount of hot water and let it cool. Once cool, add it to the cream, stirring until you get a uniform color and an intense coffee aroma.
- Rest in the refrigerator : Cover the cream with cling film and leave it to rest in the refrigerator for at least an hour. This step allows the flavors to blend and the cream to reach the right consistency.
