How to make
I offer you a recipe for Camy Cream: cream with mascarpone, cream and condensed milk, it is egg-free, gluten-free, it is prepared quickly and very easily. Cream made with only 3 ingredients: mascarpone, cream and condensed milk. Ready in 10 minutes!
Cream Camy is a delicate, velvety and versatile cream. With this cream of mascarpone, cream and condensed milk, you can fill cakes, cupcakes, prepare creamy and quick pies, egg-free tiramisu and many dessert creams combined with fruit or chocolate and nuts! Honestly, everything is tasty with this cream. It's a thick cream that doesn't run off the sponge cake layers and stays very firm!
The amount of cream in the recipe is for filling a 24 cm cake. For 26-28 cm you will need to double the doses.
All the ingredients for the dairy cream should be straight from the fridge: it is very important that they are quite cold, including the condensed milk (I always keep it in the fridge).
I also advise you to put the whisks for the mixer in the freezer: they will make the preparation easier.
I balanced the ingredients to have an excellent cream that is not too sweet. You can always increase the milk if you like it sweeter or creamier, especially if you decide to make tiramisu with Camy cream - the cream doesn't need to be firm in this dessert. I guarantee you success in both options, just make sure the products are cold
Preparation:
Take the mascarpone from the fridge and put it in the beating bowl, making sure to scoop it out of the package with a spoon. Do not invert and pour the entire package into the bowl, so that you don't pour out the whey that is at the bottom, you just need to remove the buttermilk (or whey) that forms at the bottom of the package.
Beat the mascarpone (on its own) with an electric mixer at maximum speed: after a few minutes you will have a nice cream.
Set the mixer speed to low and add the condensed milk (only half if your package is 170g).
Mix a little more so that the condensed milk is completely absorbed.
Whip the cream separately and add it carefully to the Camy cream. The movement should be from the bottom up so that the cream becomes soft and fluffy.
Our gluten-free dessert cream is ready!
You will feel so good!
Put your cream in the fridge for half an hour before using it or before filling the cake or tiramisu with Camy cream. The cream can be stored in the refrigerator in an airtight container for 2/3 days.
For filling cakes or other desserts, however, I recommend using it on the day of its preparation. You can also flavor the cream with Nutella and have Chocolate Cream!
If you do not like condensed milk, add 5 pcs. pasteurized egg yolks (by beating them with a mixer and pouring sugar syrup (100 g).
I spread my tiramisu with Cream Camy with toasted ground walnuts! Enjoy!
