Sastojci: 250 g maskarpone sira*, 200 ml slatke pavlake* (minimalno 30% ml. m.), 70 g šećera u prahu, 1 kašičica ekstrakta vanile (ili seme iz jedne mahune), ½ kasicice rendane kore limuna (opciono).
Priprema:
0. Pogledati napomenu za slatku pavlaku i maskarpone sir na kraj pripreme.
1. U posudi prosejati šećer u prahu da se razbiju sve eventualne grudvice.
2. Dodati maskarpone sir i vanilu.
Koristeći mikser na srednjoj brzini umutiti dok ne dobijete glatku i homogenu smesu.
3. U drugoj posudi slatku pavlaku umutiti u čvrst šlag. Paziti da se ne preterate.
4. Umućenu pavlaku pažljivo zajedno sjediniti sa maskarpone smesom špatulom radeći nežne prelaze odozdo prema gore da krem ostane vazdušast.
5. Dodati narendanu limunovu koru (ako koristite) i lagano umešati.
6. Krem je spreman za upotrebu odmah ili ga možete hladiti u frižideru 30–60 minuta pre serviranja da se još bolje stegne.
Drugi način pripreme:
- Obavezno koristite hladnu slatku pavlaku i hladan maskarpone sir direktno iz frižidera.
- Umutite slatku pavlaku sa šećerom u prahu.
- U slatku pavlaku kašikom ili mikserom na najmanjoj brzini kratko umešajte maskarpone sir i vanila ekstrakt (i koru limuna), tek toliko da se sve sjedini.
- Nemojte previše mutiti da se krem ne bi odvojio i postao zrnast.
Opis:
Ovaj maskarpone krem je izuzetno gladak, bogat i neutralan po ukusu, što ga čini idealnim za dezertne torte, voćne poslastice, rolate ili serviranje uz sveže jagode. Maskarpone sir daje kremu luksuznu teksturu, a dodatak slatke pavlake obogaćuje pun ukus. Krem je stabilan i jednostavan za pripremu.
Upotreba maskarpone krema:
- Filovanje biskvitnih torti (vanila, čokolada, limun)
- Sloj u tortama sa voćem (jagode, maline, borovnice, breskve)
- Punjenje za mini kolacice (en. cupcakes) - špricovanje, dobro drži oblik
- Tiramisu (klasičan tiramisu ili voćni tiramisu)
- Parfei sa keksom i voćem
- Brzi dezerti sa mrvicama keksa, orasima ili bademima
3. Voćni deserti
- Kao krem-podloga ispod svežeg voća
- Uz pečeno ili karamelizovano voće
- Kao punjenje za tartove sa voćem
4. Dekoracija i završni sloj
- Premazivanje torte (rusticni stil)
- Lagani završni sloj ispod glazure
- Dekoracija uz dodatak malo više umućene pavlake ako treba mekša tekstura
Praktične napomene
- Krem je najstabilniji dobro rashlađen (barem 1–2 sata pre upotrebe).
- Sa dodatkom limunove kore dobija svežinu i lep kontrast slatkim dexertima.
- Može se aromatizovati dodatno: malo ruma, likera, kakaa, kafe ili voćnog pirea (uz umerenu količinu da ne omekša).
Ingredients: 250 g of mascarpone cheese, 200 ml of heavy cream (minimum 30% ml. m.), 70 g of powdered sugar, 1 teaspoon of vanilla extract (or seeds from one pod), ½ teaspoon of grated lemon peel (optional).
Preparation
1. Sift powdered sugar in a bowl to break up any lumps.
2. Add mascarpone cheese and vanilla. Using a mixer on medium speed, beat until you get a smooth and homogeneous mixture.
3. In another bowl, whip the heavy cream into stiff whipped cream. Be careful not to overdo it.
4. Carefully combine the whipped cream with the mascarpone mixture with a spatula, making gentle transitions from the bottom to the top so that the cream remains airy.
5. Add grated lemon peel (if using) and gently mix.
6. The cream is ready to use immediately or you can chill it in the refrigerator for 30–60 minutes before serving to firm it up even more.
Second way of preparation:
- Be sure to use cold heavy cream and cold mascarpone cheese straight from the fridge.
- Beat the heavy cream with powdered sugar.
- Mix the mascarpone cheese and vanilla extract (and lemon peel) briefly into the heavy cream with a spoon or a mixer at the lowest speed, just enough to combine everything.
- Do not beat too much so that the cream does not separate and become grainy.
Description:
This mascarpone cream is exceptionally smooth, rich and neutral in taste, making it ideal for dessert cakes, fruit desserts, rolls or serving with fresh strawberries. The mascarpone cheese gives the cream a luxurious texture, and the addition of heavy cream enriches the full flavor. The cream is stable and easy to prepare.
Uses of mascarpone cream:
1. Cakes and plain cakes
- Sponge cake filling (vanilla, chocolate, lemon)
- Layer in fruit cakes (strawberry, raspberry, blueberry, peach)
- Cream between the crusts in rolls
- Filling for cupcakes - piping, holds its shape well
- Tiramisu (classic tiramisu or fruit tiramisu)
- Parfaits with biscuits and fruit
- Quick desserts with biscuit crumbs, nuts or almonds
3. Fruit desserts
- As a cream base under fresh fruit
- With baked or caramelized fruit
- As a filling for fruit tarts
4. Decoration and finishing layer
- Cake coating (rustic style)
- Light finishing layer under the glaze
- Decoration with the addition of a little more whipped cream if a softer texture is needed
Practical notes
- The cream is most stable when well chilled (at least 1-2 hours before use).
- With the addition of lemon peel, it gets freshness and a nice contrast to sweet deserts.
- It can be flavored additionally: a little rum, liqueur, cocoa, coffee or fruit puree (with a moderate amount so that it does not soften).
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