Tiramisu Cream

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For a delicious Tiramisu, we need to start with an excellent and nicely textured mascarpone cream! In this recipe, I show you how to make an excellent cream for Tiramisu, using the professional method of Pate a Bombe
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Preparation: 30 minutes
Cooking: 10 minutes
Total Time: 40 minutes
Servings: 10 People


  • Stand Mixer
  • Cooking Thermometer


  • 500 gr Pate à bombe
  • 500 gr Mascarpone Cheese
  • 500 gr Heavy Cream
  • 1 pod Vanilla
  • 4 gr Gelatin (2 sheets)

For the Pate à bombe

  • 340 gr Granulated Sugar
  • 120 gr Water
  • 170 gr Egg Yolks


For the Pate à Bombe

  • Soak the gelatin sheets and melt them in the microwave
  • Boil sugar and water at 121°C (250°F) and pour over the yolks while they are already foaming in the mixer.
  • Add the melted gelatin and whip the mass at high speed until it is lukewarm (40 - 50°C, 104°F - 122°F)

For the Tiramisu Cream

  • In another bowl, whip the heavy cream and the mascarpone cheese without stiffening the mixture excessively.
  • Combine the pate à bombe with a part of the mascarpone mixture, stirring gently with a spatula.
    When the mixture is well aerated, add the remaining mascarpone.
  • Refrigerate the cream for 30min in the fridge, covering it with plastic wrap.
    Once cold, use it to compose the tiramisu.

Nutrition Label

Serving: 100g | Calories: 1103kcal | Carbohydrates: 122g | Protein: 14g | Fat: 64g | Saturated Fat: 36g | Cholesterol: 650mg | Sodium: 85mg | Potassium: 97mg | Sugar: 118g | Vitamin A: 2461IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 1mg

Translated from Italian with Love

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