Mascarpone cream for tiramisu in Thermomix

(No Ratings Yet)

19 February, 2026

Mascarpone cream for tiramisu in Thermomix

The perfect base for a creamy and stable tiramisu, easy to prepare and ready in just a few minutes.

Thanks to the pasteurization of the eggs in Thermomix, the cream is safe, soft and with a firm texture ideal for whipping in layers.

Why this recipe is perfect

✅ Quick: In just 15 minutes of preparation you have the cream ready (plus cooling time).
✅ Safe: Egg pasteurization avoids food risks.
✅ Perfect texture: Creamy, smooth and firm, ideal for layering tiramisu or individual glasses.
✅ Versatile: It can be flavored with liqueur, vanilla or used in different desserts.
🎁 Bonuses: It is stable in the refrigerator for up to 2-3 days.

Mascarpone cream for tiramisu in Thermomix

Ingredients explained

🥚 3 eggs L
🍬 100 g of sugar
🥛 500 g whipping cream (cold)
🧀 500 g mascarpone (cold, straight from the fridge)
🥃 A splash of liqueur (Marsala, rum or amaretto) or vanillin to taste (optional)

Equipment and preparation

What you need: Thermomix TM31, TM5 or TM6, butterfly, spatula and glass to refrigerate.

Previous preparation: Keep the cream and mascarpone very cold so that the cream whips correctly. The eggs must be ready and the glass clean and dry before starting.

Detailed step-by-step instructions

1.Place the whole eggs and sugar in the glass. Program 10 minutes / 80 °C / speed 3 to safely pasteurize them.

2.Remove the glass from the base and let the mixture cool completely (ideally 30-60 minutes in the refrigerator).

3.Place the butterfly on the blades. Add the cold cream and whip for 1 minute 50 seconds/speed 4 until soft peaks form.

4.Add the cold mascarpone and mix 1 minute 50 seconds / speed 4 until you obtain a homogeneous, firm and smooth cream.

5.Optional: add liqueur or vanillin at the end and mix 10 seconds / speed 3 to integrate the aroma.

6.Use immediately to assemble your tiramisu or store in the refrigerator in an airtight container (it will keep for 2-3 days). 🥄

Pro tips and troubleshooting

🌟 Secrets to success

Keep all the ingredients cold so that the cream whips correctly.
If you want an extra firm cream, leave the mixture in the refrigerator for 15-30 minutes before using it.
Use optional liqueur to give it a classic tiramisu aroma, but don’t overdo it so as not to affect texture.

❌ Common mistakes

Problem: liquid cream. Cause: ingredients not cold enough. Solution: refrigerate cream and mascarpone before whipping.
Problem: lumpy cream. Cause: excess speed or time when incorporating mascarpone. Solution: Mix carefully and adjust speed if necessary.

Variations and customizations

☕ Brown version: Add a teaspoon of instant coffee to the eggs before pasteurizing.
🍫 Chocolate version: Add pure cocoa to taste to the final mixture.
🥭 Fruit version: Incorporate fruit puree (mango, raspberry) into the whipped cream before mixing with mascarpone.
🍶 Non-alcoholic version: Replace the liqueur with vanilla extract or almond essence.

Serve and accompaniments

Use the cream to assemble a classic tiramisu in layers of cake and coffee, individual glasses with cookies or even in creative desserts. Perfect for family celebrations and desserts 🍰.

Storage

🥡 Fridge: Up to 2-3 days in an airtight container.
♨️ Recommendation: keep covered to avoid absorption of odors.

Frequently asked questions

Can I use purchased pasteurized eggs? Yes, you reduce the pasteurization time in Thermomix.

Can you whip cream without a butterfly? Yes, but the butterfly makes it more airy and firm.

Can I prepare the cream in advance? Yes, store in the refrigerator for up to 2-3 days before using.

📋 Mascarpone cream for tiramisu

⏰ Total time: 15 minutes + cooled
👥 Portions: 8
🔥 Difficulty: Easy

Ingredients:

🥚 3 eggs L
🍬 100 g sugar
🥛 500 g cold whipping cream
🧀 500 g cold mascarpone
🥃 Optional liquor or vanillin

Instructions:

1. Pasteurize eggs with sugar 10 min / 80 °C / speed 3.
2. Let cool 30-60 min.
3. Whip cream with butterfly 1 min 50 s / speed 4.
4. Add mascarpone 1 min 50 sec / speed 4.
5. Optional: liquor or vanillin 10 s / speed 3.
6. Use immediately or refrigerate.

Grades: firm cream, safe and ready to assemble tiramisu or layered desserts.

Recipe by Jesus