Locanda Marcella
Ingredients and quantities

Quantities for 4 people:

  • 250g mascarpone cheese
  • 3 egg yolks
  • 90g sugar
  • 200g fresh cream
  • 100g plain chocolate (70% cocoa)
  • 60g water

Mascarpone with plain chocolate shavings

Type of recipe: Desserts

Click on the photos to enlarge

Preparation method:

To prepare the “pâte à bombe” (cooked egg yolks): this is a very useful procedure that can also easily be done at home too. In a pan, mix together the water and sugar and, using a temperature gauge, heat to 121°C. Whisk the eggs yolks in a food processor. When partly whisked, turn off the food processor and add the sugar heated to 121°C. Start the food processor up again immediately to cool the mixture and pasteurize it.

For the mascarpone cream: add the mascarpone cheese to the whisked egg yolks a little at a time. At the end, add the semi-whipped cream. Serve in small bowls topped with shavings of plain chocolate.

Print the recipePrint the recipe