Crema al Marsala (Italian Marsala Pastry Cream)

5 days ago
6 min read

Updated: 23 hours ago

Crema al Marsala | Italian Marsala Pastry Cream

Italian Marsala Pastry Cream

Story of the Dish

Classic Italian Marsala Wine Pastry Cream

Crema al Marsala is a rich and aromatic Italian pastry cream that combines the structure of classic crema pasticcera with the unmistakable character of Marsala wine from Sicily.

Unlike zabaione, which is based primarily on egg yolks, sugar, and wine and is aerated during cooking, Crema al Marsala is a true pastry cream. Milk provides the foundation, egg yolks provide richness, cornstarch creates structure, and Marsala contributes dried fruit, caramel, toasted nut, vanilla, and oxidative wine aromas.

The result should be smooth, glossy, and unmistakably aromatic without tasting harshly alcoholic.

It is particularly suitable for millefoglie, bignè, cannoncini, crostate, cakes, panettone, pandoro, individual desserts, and pastries containing chocolate, coffee, almonds, hazelnuts, or dried fruit.

Yield: About 3 cups

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Cooling Time: About 1 hour

Recipe Information

Yield: About 3 cups

Preparation Time: 15 minutes

Cooking Time: 10 minutes

Ingredients

1 3/4 cups whole milk (14.2 fl oz)

1/4 cup Marsala wine (2.03 fl oz)

5 large egg yolks

1/2 cup granulated sugar (3.53 oz)

1/4 cup cornstarch (1.06 oz)

1 tablespoon unsalted butter (0.49 oz)

1 teaspoon pure vanilla extract, optional

Finely grated zest of 1/2 untreated orange, optional

Pinch of fine sea salt

Choosing the Marsala

The Marsala is the defining ingredient.

Use genuine Sicilian Marsala of good drinking quality.

Do not use inexpensive cooking wine.

A Marsala Superiore works particularly well because its aromas of dried fruit, caramel, toasted nuts, vanilla, and oak integrate beautifully with pastry cream.

The wine should contribute complexity rather than simply alcohol.

Sweet or Dry Marsala

Both can be used, but the sugar must be adjusted accordingly.

A sweeter Marsala produces a softer dessert profile.

A drier Marsala gives the cream greater complexity and allows the pastry chef more precise control over sweetness.

When using a particularly sweet Marsala, reduce the granulated sugar slightly.

Reduce the Marsala

Pour the Marsala into a small saucepan.

Bring it to a gentle simmer.

Reduce for approximately 2 to 3 minutes, until slightly concentrated.

Do not reduce aggressively.

The objective is to soften the raw alcoholic edge while concentrating the wine’s aroma.

Remove from the heat.

Set aside.

Heat the Milk

Pour the whole milk into a heavy bottomed saucepan.

If using orange zest, add several thin strips of peel.

Heat gradually to approximately 180°F to 185°F (180°F to 185°F).

Remove from the heat.

Allow the orange peel to infuse for approximately 5 minutes.

Remove the peel.

Preparation

Prepare the Egg Yolks

Place the egg yolks and sugar in a mixing bowl.

Whisk immediately until smooth and slightly lighter in color.

Add the cornstarch.

Whisk until completely homogeneous and free of lumps.

Temper the Yolks

Slowly pour approximately one third of the hot milk into the egg mixture while whisking continuously.

Gradually incorporate the remaining milk.

Pour everything back into the saucepan.

Cook the Pastry Cream

Place over medium heat.

Whisk continuously, reaching the bottom and corners of the saucepan.

As the mixture approaches 180°F to 185°F (180°F to 185°F), it will thicken rapidly.

Once gentle bubbling begins, continue cooking for approximately 30 to 60 seconds.

Remove immediately from the heat.

Incorporate the Marsala

Allow the pastry cream to rest away from the heat for approximately one minute.

Gradually whisk in the warm reduced Marsala.

Do not pour all the wine into one area of the custard.

Add it slowly while whisking continuously to preserve a smooth texture.

Add the butter and fine sea salt.

Add vanilla if desired.

Whisk until completely emulsified.

Why the Marsala Is Added Near the End

Cooking Marsala aggressively for a long period destroys many of its delicate aromatic compounds.

Adding it toward the end allows enough heat to integrate the wine while preserving more of its character.

The short preliminary reduction removes some harshness and concentrates the wine before it enters the custard.

Professional Emulsion

For an exceptionally smooth result, briefly use an immersion blender.

Keep the blade completely submerged.

Blend until the butter, yolks, dairy, and wine components form a uniform emulsion.

Avoid incorporating air.

Professional Cooling Method

Transfer the hot cream immediately into a clean, shallow container.

Spread into an even layer.

Place plastic wrap directly against the entire surface.

Refrigerate promptly until completely chilled.

Before using, whisk gently until smooth.

Correct Consistency

Crema al Marsala should be:

Silky

Glossy

Smooth

Pipeable

Aromatic

Moderately sweet

Rich without becoming heavy

The Marsala should be clearly recognizable without producing a burning alcoholic sensation.

Marsala and Orange Variation

Add finely grated fresh orange zest after the Marsala has been incorporated.

Orange reinforces the dried fruit and caramel characteristics of the wine.

Use the zest sparingly.

The Marsala must remain the dominant aromatic ingredient.

Marsala and Chocolate Variation

After cooking the pastry cream, add approximately 3 ounces dark chocolate (3 oz).

Whisk until melted.

Then gradually incorporate the reduced Marsala.

Dark chocolate and Marsala create an exceptionally deep flavor suitable for tartlets and plated desserts.

Marsala and Coffee Variation

Replace approximately 1/4 cup of the milk (2.03 fl oz) with concentrated espresso.

Prepare the cream normally.

Incorporate the Marsala near the end.

Coffee and Marsala produce a powerful roasted and caramelized flavor profile.

This variation works beautifully with mascarpone.

Marsala Diplomat Cream

Prepare the Marsala pastry cream and cool completely.

Whip 1 cup heavy whipping cream (8.12 fl oz) to soft peaks.

Whisk the chilled Marsala cream briefly until smooth.

Fold approximately one quarter of the whipped cream into the pastry cream.

Then gently fold in the remaining cream.

This produces a lighter filling for millefoglie, bignè, and cakes.

Marsala and Mascarpone Cream

Combine equal quantities of cold Crema al Marsala and mascarpone.

Work the mascarpone briefly until smooth.

Gradually fold in the pastry cream.

This creates a rich filling particularly suitable for tiramisù inspired desserts and cakes.

Traditional and Modern Uses

Crema al Marsala is excellent for:

Millefoglie

Bignè

Cannoncini

Cornetti

Bomboloni

Crostate

Tartlets

Pan di Spagna

Panettone

Pandoro

Chocolate cakes

Individual pastries

Desserts served in glasses

Best Flavor Pairings

Marsala cream pairs beautifully with:

Dark chocolate

Coffee

Mascarpone

Ricotta

Hazelnuts

Almonds

Pistachios

Amaretti

Orange

Figs

Pears

Chestnuts

Raisins

Vanilla

Marsala and Panettone

Lightly toast slices of panettone until the edges become slightly crisp.

Serve warm with cold or slightly tempered Crema al Marsala.

The dried fruit, citrus peel, butter, and vanilla of panettone naturally complement the aromatic profile of Marsala.

Marsala and Pear

Poach pears gently until tender but still structured.

Allow them to cool.

Serve with chilled Marsala cream and toasted almonds.

Keep the pears only lightly sweetened.

The wine cream should provide the principal sweetness and aromatic complexity.

Mistakes to Avoid

The cream tastes strongly alcoholic: The Marsala was not reduced or was added in excessive quantity.

The Marsala flavor is weak: Poor quality wine or insufficient Marsala was used.

The cream becomes loose: Too much wine was added without adjusting the liquid balance.

The cream is excessively sweet: Sweet Marsala was combined with too much additional sugar.

The cream contains lumps: The custard was overheated or insufficiently whisked.

The cream tastes like starch: The pastry cream was insufficiently cooked.

A skin develops: Plastic wrap was not placed directly against the surface.

Chef Tips

Prepare a thin, crisp almond pasta frolla tart shell.

Brush the interior with a very fine layer of dark chocolate.

Allow the chocolate to set.

Fill with completely chilled Crema al Marsala.

Finish with toasted almonds, a few extremely thin pieces of candied orange peel, and finely grated dark chocolate.

Keep the presentation restrained.

Marsala already provides dried fruit, caramel, toasted nut, vanilla, and wine aromas.

The pastry chef does not need to compete with those flavors.

The goal is to allow the unmistakable character of Sicilian Marsala to remain present from the first aroma to the final spoonful.

Wine Pairing

Choose an Italian wine with enough acidity to refresh the palate and enough body to match the richness of the dish. Delicate recipes generally benefit from lighter, fresher wines, while roasted, braised, aged-cheese, or deeply savory preparations can support more structured selections. Serve the wine at the correct temperature and avoid pairings that overpower the principal ingredient.

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.