There are recipes that are simply made to gently seduce – and this Mascarpone-Coffee-Cream with Thermomix belongs to that category. With just five ingredients, a delicate texture arises, a harmonious interplay between sweetness and bitterness, and a versatility that makes it the joker of patisserie.
👉 For filling a biscuit? Perfect.
👉 As an elegant dessert in a glass? Also fine.
👉 Or as a sweet accent for profiteroles? Unbeatable.
Thanks to the Thermomix, the preparation is as easy as a push of a button. No more worries about whether the cream will whip or the mascarpone will clump: This recipe is guaranteed to work – and the result could come straight from an Italian pastry shop.
🥛 250 g heavy cream (previously frozen for 45 mins)
🧀 500 g mascarpone
🍚 130 g sugar
☕ 20 g strong, cold espresso
🥄 2 tsp instant coffee powder
Add sugar and instant coffee powder to the mixing bowl.
👉 20 sec / speed 10
Set aside 40 g of the flavored sugar (for the cream).
Insert the butterfly whisk, add cream and the 40 g sugar.
👉 Speed 3.5, no time specification, until the cream is stiff.
Transfer to a bowl and chill.
Remove the butterfly whisk without rinsing the mixing bowl. Add mascarpone, remaining sugar, and espresso.
👉 40 sec / speed 3
Until a smooth cream forms.
Gently fold the mascarpone mixture into the whipped cream (with a spatula, in circular motions).
👉 Let rest in the refrigerator for at least 30 minutes.
For a more intense flavor: Add 1 additional tsp of instant coffee to the mascarpone mixture.
For adults: A splash of coffee liqueur makes the cream especially refined.
Also ideal as a layer in a quick tiramisu – instead of the classic egg cream.
Can I use other coffee?
Yes, instant coffee or any cold espresso works. The flavor varies slightly, but remains delicious.
How long does the cream last?
In the refrigerator, it lasts for 2–3 days, airtight covered, so it does not absorb foreign odors.
Can it be frozen?
Not recommended: Upon thawing, it loses its airy, creamy texture.
