Mascarpone Filling

Preparation info

  • Difficulty


Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

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Ingredients U.S. Metric
Egg yolks 2 yolks 2 yolks
Sugar 6 oz 180 g
Water 4 oz 120 g
Glucose or corn syrup 2 oz 60 g
Mascarpone 1 lb 500 g
Heavy cream 1 lb 8 oz 740 g
Approximate weight: 3 lb 1600 g



  1. Whip the egg yolks until light.
  2. Make a syrup of the sugar, water, and glucose and cook to 248°F(120°C). Gradually pour into the egg yolks while whipping constantly. Continue whipping until cool.
  3. In a mixer with the paddle attachment, mix the mascarpone until soft.
  4. With the mixer running at low speed, add the egg yolk mixture a little at a time, waiting until each addition is blended in before adding more.
  5. Whip the cream to soft peaks. Fold into the mascarpone mixture.