This creamy Italian cheese can be so much more than merely a topping for espresso-soaked ladyfingers (even though there's a time and place for tiramisu). Dip into mascarpone's sweet and savory sides with these craveable mascarpone recipes that cover everything from parfaits to pasta.
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Mascarpone Polenta with Brown Butter Mushrooms
Recipe developer Liz Mervosh transforms mascarpone-enriched polenta into a comforting vegetarian main course with a topping of brown butter mushrooms and a fried egg.
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Lemony Layered Cheesecake
Icebox cake is traditionally made with chocolate wafer cookies and whipped cream. This unique spin uses graham crackers and lemon curd.
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Whipped Mascarpone
Chef Sarah Grueneberg whips mascarpone with cream and sugar to give the dense cheese a soft and pillowy consistency. It adds that special something to any pie or tart — try it on Grueneberg's Rhubarb and Candied Ginger Crostata!
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Cherries Poached in Red Wine with Mascarpone Cream
You can drink your wine and eat it too with these red wine-poached cherries that are topped with a mixture of mascarpone and honey.
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Cornmeal-Almond Cake with Strawberries and Mascarpone
Chef Mike Lata's take on a strawberry shortcake combines a nutty base with a whipped mascarpone topping, adding both crunch and tang to otherwise simple flavors.
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Penne with Smoked Chicken and Mascarpone
Not all mascarpone recipes are desserts. Here, the cheese adds some sweetness to a chicken and pasta dish.
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Bittersweet Chocolate Tart with Coffee Mascarpone Cream
Pastry chef François Payard knows chocolate, and that comes through in this tiramisu-esque tart, piled high with coffee mascarpone cream.
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Pumpkin Layer Cake with Mascarpone Frosting
This classic pumpkin cake from former Food & Wine editor Justin Chapple is perfectly moist and delicately spiced. The simple vanilla buttercream frosting gets a lovely tang from the mascarpone that's blended in.
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Fettuccine with Shrimp
Justin Chapple mixes plenty of scallions, creamy mascarpone cheese, and fresh spinach into this super-easy pasta.
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Warm Chocolate Cakes with Mascarpone Cream
These mini Black Forest cakes are best served warm, topped with mascarpone cream that melts into the chocolate.
At Lilia in Brooklyn, chef Missy Robbins mixes spinach and prosciutto with two cheeses as a stuffing for her supple ravioli. This mascarpone recipe can be made a month ahead of time — freeze them in a single layer; when they are solid, they can be combined in a large resealable plastic bag.
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Pumpkin Parfaits
Justin Chapple layers super-speedy pumpkin mousse with whipped mascarpone cream and crushed chocolate wafer cookies for his gorgeous, delicious parfaits.
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Cast-Iron Blackberry Galette with Whipped Mascarpone
This galette is great baked in a cast-iron skillet because it's easy to transport and serve. The secret to the sturdy crust is the buttery brown sugar oat crumble, which absorbs the jammy blackberries as they bake.
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Lobster-Stuffed Zucchini Blossoms
Delicate zucchini blossoms are made for filling and frying. We're giving this classic Italian appetizer a decadent spin with a lobster-and-mascarpone filling, though feel free to use lump crabmeat, cooked shrimp, or diced zucchini in place of the lobster.
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Scrambled Eggs Florentine
Fold spinach and mascarpone into soft scrambled eggs and spoon them over crostini for an easy appetizer.
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Blackberry and Mascarpone Crêpe Cake
This show-stopping cake would be perfect in July, when blackberries are at their peak.
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Bûche de Noël with Mascarpone Cream and Dark Chocolate Ganache
A few smart moves make this Bûche de Noël a cut above the rest. Allowing the cake to cool while still rolled helps prevent cracking. Mascarpone stabilizes the whipped cream filling so that it can be chilled up to overnight without weeping. Butter and corn syrup in the ganache keep it smooth and glossy. And stirring slivered toasted almonds into the ganache frosting gives it a "tree bark" look and adds contrasting texture to the silky filling and tender cake.
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Goat Cheese Cake with Wine-Poached Cranberries
Crowned with candied pistachios and draped in tart, glistening cranberry gelée, Claudia Fleming's holiday cheesecake is extra creamy thanks to a combination of tangy goat cheese and mascarpone. Be sure to beat in the mascarpone at low speed to preserve its extra-smooth texture.
Mascarpone can be used in savoury and sweet dishes. It is good for stirring through savoury sauces to thicken and add a distinct rich flavour. Serve it with fresh fruit, use it in cheesecakes, as a cake filling, or as a topping for desserts.
Tiramisu (Italian: tiramisù [ˌtiramiˈsu], from tirami su, "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. Mascarpone is the base for Tiramisu'.
Philadephia cheese has a more acidic taste and a consistency that make it suitable for cheesecake but absolutely not for tiramisu. Its very easy to make mascarpone at home (500g fresh cream, 10g lemon juice and 82 degrees centigrade) so look up one of the dozens of recipes and don't try to substitute it.
Yes, cream cheese makes a great substitute for mascarpone. There are two methods to substitute mascarpone: Substitute 1 cup of mascarpone with 1 cup of a cream cheese and whipping cream mixture. To make this mixture, use 1/4 cup of cream for every 8 oz.
Mascarpone cheese is made from cream, so it makes sense that you can use heavy cream instead of mascarpone! It has a rich, smooth flavor however, it has a runnier texture so a few tweaks need to be made. For more info, check out my heavy cream substitute article.
And if you're still looking for ideas on how to use mascarpone, there's always the option of smearing it on crackers or seedy toast. Maybe add a dollop of jam, maybe not—this tangy cheese can shine all on its own.
A closed package of mascarpone will last in the fridge until its best-by date. If you've already opened it, the clock starts ticking, and you have around 1 week to use it all up.
with Caramelised Onion and Rocket. Mimi has given the traditional pizza a HelloFresh twist using creamy mascarpone cheese to replace traditional mozzarella. Topped with sweet caramelised onion, peppery rocket and mushrooms, this pizza is a real treat!
Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny. Once they are soaked, line them up in the oven pan with the sugared side facing upward.
Our answer. Usually tiramisu cream is a mixture of mascarpone cheese, eggs and sugar. generally you would beat the egg yolks with sugar until they are thick and moussey and then mix this into the mascarpone.
3) Use your cream cheese — either plain or mixed — exactly as you would have used mascarpone. The flavor and texture will be slightly different than that of mascarpone, but similar enough that it will not adversely affect most recipes.
8 ounces of full-fat cream cheese blended with 1/4 cup of heavy cream and 2 tablespoons of full-fat sour cream make a decent replacement for mascarpone.
Soft, fluffy, and with the unmistakable aroma of coffee, it pleases everyone! Today, however, we propose an alternative version: ricotta tiramisu. An equally creamy variant that sees the addition of cow's milk ricotta instead of the more common mascarpone.
In a pinch, yes. They're both soft cheeses with a delicate flavour and an Italian name, but they have significant differences you should be aware of before attempting a substitution: Ricotta contains a lot more water than mascarpone (feels lighter) Mascarpone contains a lot more fat than ricotta (feels heavier, richer)
Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese. Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.
be sure to have the mascarpone not too cold or your mix could curdle, room temperature mascarpone is important. OPTIONAL- I like to halve the mascarpone mixture and add 1/3 of Irish cream to one half, which will go on top of the tiramisu.
Mascarpone is one of the best substitutes for heavy cream because it's so easy to use — you just have to use it in a 1:1 ratio. Simple! Now you just have to think about the consistency you want as your end goal because mascarpone can be quite stiff and thick.
Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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