What You Need to Know
The technique involves whipping the cream to a temperature of 15°C, then slowly adding the sweetened mascarpone cheese while whisking to create a stable emulsion. The key variables are temperature, pH, and the ratio of mascarpone cheese to cream.
This technique is unique to Italian pastry-making, where it is used to create a variety of desserts, such as panettone and tiramisu.
Key Parameters
Temperature
7°C
4°C - 10°C
Time
1 hour
30 minutes - 2 hours
Equipment
stand mixerwhiskmeasuring cups
Steps
- 1.
Tiramisu alla Milanese (Lombardy): Forms the structural base for layered dessert
- 2.
Zuppa Inglese Modenese (Emilia-Romagna): Creates custard-like texture without eggs
- 3.
Cassata Siciliana (Sicily): Provides stability for ricotta filling
The Science
Primary Reaction
emulsification