SIMONA’S MASCARPONE CREAM
For this post I asked my very special friend Simona to cook for me this delicious cream that she made once for a party two years ago. It’s still the best Mascarpone cream I have ever had so I thought to dig into her secret recipe and indulge in a sweet afternoon in her company.
Simona is sunny like her smile and fascinating like a good book. She is an architect and she is always studying because she writes about architects and architecture more then drawing herself. Although very busy with her work she always finds the time to cook, she also has a natural talent for that and, of course, the best cookbook library you can imagine!
She told me the recipe is an adaptation from her mother’s recipe and she told me the secret as well: a good cognac makes the difference… Fair enough I thought, it’s a great addition to any cream and dessert!
She lives in a very dynamic and creative area of Milan, that becomes the centre of the design world once a year during the Milanese Design week. In fact Zona Tortona used to be an industrial area but starting fifteen years ago it is now the point of convergence of a parallel event to the official one of the Salone del Mobile. She has just moved apartment, but in the same building, and she has a beautiful view of the rooftops of the district.
After she had prepared it (and reacted to my invasive photography demands with her usual smile) she told me there was a radicchio lasagne, that she had previously made, waiting for us in the oven! The Mascarpone cream had the time to get nice and firm in the fridge while we ate and chatted away…
I was leaving when her boyfriend was coming back, he had a new kitchen table for Simona, made by him! Luckly we had saved some panettone and mascarpone cream for him…
- 5 Eggs
- 500g Mascarpone
- 180g Caster Sugar
- 2 tablespoons Cognac
- Clean surface areas and get your ingredients nice and ready.
- Separate egg yolks from white
- Whip the egg whites until firm, add 90g of the sugar and whip again until shiny.
- Whip the egg yolks with the other 90g of sugar until frothy.
- With the use of a fork add the mascarpone to the egg yolks and combine together until there are no lumps.
- Add Cognac and amalgamate together.
- Slowly add the egg whites with the help of a spatula. Combine together turning spatula softly from down to up. This step should not take too long otherwise the mixture can collapse.
- Put in fridge until ready to serve.
- 5 Eier
- 500gr Mascarpone
- 180gr Zucker
- 2EL Cognac
- Arbeitsfläche reinigen und Zutaten bereitstellen.
- Eigelb vom Eiweiss trennen.
- Eiweiss schaumig schlagen, 90gr Zucker dazu geben, weiter schlagen bis es glänzt.
- Eigelb mit den anderen 90gr Zucker schaumig schlagen.
- Den Mascarpone mit einer Gabel unter das Eigelb heben und vorsichtig mischen, bis es keine Klümpchen mehr hat.
- Cognac darunter mischen.
- Mit einem Spachtel oder Schwingbesen das Eiweiss vorsichtig unterheben. Dis sollte nicht zu lange dauern, da die Masse sonst zusammen fällt.
- Bis zum Gebrauch in den Kühlschrank stellen.