Chestnut-Mascarpone Cream

Preparation info

  • Yield:

    4½ cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Do not make this filling before you are ready to use it or it will set up, causing lumps when it is applied to the top of the chocolate-rum cream.


  • 10 ounces (285 g) Chestnut Puree or unsweetened canned chestnut puree
  • 8


  1. Work the chestnut puree until it is smooth. Mix in the mascarpone cheese gradually.
  2. Whip the heavy cream until soft peaks form; do not overwhip. Fold the cream into the chestnut mixture. Reserve in the refrigerator.
  3. Sprinkle the gelatin over the cold water and set aside to soften.
  4. Combine the sugar and egg whites in a mixer bowl. Set the bow