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  • 300g milk
  • 6 egg yolks
  • 50g sugar
  • 400g mascarpone


  • Work the egg yolks with the sugar while the milk is boiling.
  • Make a crème anglaise, strain and leave to stand for 30 minutes.
  • When it has lost its heat, gently stir in the mascarpone until it is well dissolved in the mixture.
  • Cool and fill the siphon, charge with N2O, shake and leave to stand in the fridge.
  • This espuma is much lighter than a normal mascarpone cream, so if it is to be used to make a tiramisu, it should be made in a bowl and at the time of consumption.
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