Mascarpone Brandy Cream Recipes

MASCARPONE-BRANDY CREAM

Steps:

• Combine egg yolks and sugar in a large bowl; beat using an electric mixer until frothy and pale. Add brandy and mascarpone cheese. Continue beating until mixture becomes firm, about 5 minutes.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat cream in a separate chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold egg whites and whipped cream into mascarpone mixture with a spatula or wooden spoon.

CHOCOLATE NAPOLEONS WITH MASCARPONE CREAM AND CHERRY COMPOTE

Steps:

• Make chocolate layers:
• Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.
• Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)
• Make mascarpone cream:
• Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.
• Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.

EASY TIRAMISU RECIPE FOR BEGINNERS

Steps:

• Mix instant coffee and 2 tablespoons of brandy. Using half of the ladyfingers, quickly dip both sides of each ladyfinger in the mixture and place on the bottom of the baking tray. You might need to break some of the ladyfingers to completely fill the layer (it doesn't have to be tightly packed but there shouldn't be much space between the ladyfingers)
• In a larger bowl, whip together the egg yolks and 1/4 cup (50g) of sugar (either with whisk or hand mixer). Stop when the mixture is thickened enough that it falls in ribbons from the whisk when you lift it up. The ribbons should remain visible on the surface of the mixture for a second before it reintegrates
• In a separate bowl, whip together the heavy cream and remaining sugar (55g) until medium peaks form. Add mascarpone and 2 tablespoons of brandy and keep whipping until it creates a smooth mixture
• Gently fold the cream mixture into the egg yolk mixture until combined using a silicone spatula. Be careful not to over-mix or press too hard while mixing
• Spread half of the mascarpone cream over the prepared ladyfingers in the baking tray
• Dip the remaining ladyfingers in the coffee mixture one at a time and arrange into a layer on top of the mascarpone cream. Spread the rest of the mascarpone cream on top of the ladyfingers and dust a thick layer of cocoa powder on top
• Leave in refrigerator for at least 8 hours to let the flavors fully integrate. Enjoy!

BUDDY'S MAPLE MASCARPONE CREAM

Steps:

• Whisk egg whites in a stand mixer fitted with a wire whisk attachment until soft peaks form. Set aside in another bowl.
• Beat egg yolks and sugar together in the bowl using the paddle attachment until smooth and pale. Add maple syrup and beat until fully combined. Slowly mix in mascarpone cheese. Fold in egg whites.
• Keep in the refrigerator for up to 48 hours, loosely covered with plastic wrap. Cream may begin to separate after 24 hours. Gently stir before serving.

BROILED PLUMS WITH MASCARPONE CREAM

Steps:

• Preheat broiler. Place plum halves, cut sides up, in a single layer in an 8-inch square baking dish. Pour brandy evenly over plums, and sprinkle with 1/4 cup sugar. Broil until plums are soft and sugar is caramelized, 8 to 10 minutes.
• Meanwhile, put mascarpone, cream, and remaining 2 tablespoons sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form, about 2 minutes. Top broiled plums with whipped mascarpone cream.

GRILLED PEACHES WITH MASCARPONE CHEESE

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Lightly brush the grill pan or rack with oil. Place the peaches on the grill pan and do not move the peaches, otherwise you will not have those great grill marks. It takes about 2 to 3 minutes per side to get those grill marks. Grill the peaches until the grill marks are formed, slightly softened and heated through, about 5 to 6 minutes total.
• Meanwhile, stir the sugar, brandy, and lemon juice in a medium bowl to blend. Set the brandy mixture aside.
• As the peaches are ready, remove them from the grill and place them in a shallow baking dish. Top them with the brandy mixture, and toss to coat. Set aside for 15 minutes and allow to marinate, tossing occasionally.
• Meanwhile, stir the mascarpone and vanilla in a small bowl to blend.
• Divide the grilled peach mixture equally among 6 coupe dishes. Pour the wine over the peaches. Dollop the mascarpone mixture atop the peaches, and serve.

EASY MASCARPONE CREAM

Steps:

• In a medium bowl beat the cream and sugar until thick peaks appear (very thick).
• In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.
• Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don't over mix. Use as a topping for cakes or fresh fruit. Enjoy!

STABILIZED MASCARPONE WHIPPED CREAM

Steps:

• Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa.
• 2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy. *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.