MASCARPONE
Mascarpone cheese is great, but can be hard to find. Here's a simple recipe that you can use at home to make mascarpone. It isn't 100 percent authentic (authentic recipes use a bacterial culture), but it doesn't require any hard to find ingredients, either!
Provided by Mike Swieton
Time 4h15m
Yield 8
Number Of Ingredients 2
Steps:
- Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
- Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 2 g, Cholesterol 81.5 mg, Fat 22 g, Protein 1.2 g, SaturatedFat 13.7 g, Sodium 22.9 mg, Sugar 0.1 g
MASCARPONE-STUFFED FRENCH TOAST WITH BERRY TOPPING
I love making this rich and delicious French toast for my family. With a warm, creamy filling of mascarpone cheese and a sauce of mixed berries, it's a very easy-to-make breakfast treat that looks like you spent all morning preparing it.-Pamela Shank, Parkersburg, Virginia
Provided by Taste of Home
Time 30m
Yield 6 servings (4 cups sauce).
Number Of Ingredients 14
Steps:
- In a large saucepan, combine sugar, cornstarch and salt. Whisk in water. Stir in frozen berries. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in fresh berries., On each of six bread slices, spread 1 tablespoon mascarpone to within 1/2 in. of edges. Top with remaining bread. In a shallow bowl, whisk eggs, cream, milk, cinnamon and vanilla., In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of sandwiches in egg mixture, allowing each side to soak 2 minutes. Place three sandwiches in skillet; toast 4-5 minutes on each side or until golden brown. Repeat with remaining butter and sandwiches. Serve with warm berry sauce.
Nutrition Facts :
CANNOLI FILLING RECIPE WITH MASCARPONE INGREDIENTS
I love cannoli cream...I could eat it with a spoon straight from the bowl. OH WAIT, I've done that.
Provided by Gina Kocurek
Categories Other Desserts
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. * Mix filling ingredients together.
- 2. * Cover and refrigerate until ready to use (at least a couple of hours).
- 3. * Use a ziploc ( cut the corner ) and pipe into the shells.
- 4. * Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.
- 5. * Some people sprinkle powdered sugar on top right before serving.
MASCARPONE FROSTING
This lovely mascarpone icing is incredibly versatile and can be used to decorate a variety of different cakes.
Provided by Fioa
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 16
Number Of Ingredients 4
Steps:
- Combine cream, mascarpone cheese, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add the sugar gradually and keep mixing until frosting is smooth and stiff peaks form, about 5 minutes.
Nutrition Facts : Calories 88.1 calories, Carbohydrate 2 g, Cholesterol 29.1 mg, Fat 8.8 g, Protein 0.8 g, SaturatedFat 5.2 g, Sodium 9.4 mg, Sugar 1.6 g
EASY MASCARPONE CREAM
This delicious Mascarpone Cream is easy to make and egg free. The perfect Italian recipe, serve it with your favourite cake or fresh fruit.
Provided by Rosemary Molloy
Categories Dessert
Time 15m
Number Of Ingredients 4
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!
Nutrition Facts : Calories 1039 kcal, Carbohydrate 36 g, Protein 10 g, Fat 95 g, SaturatedFat 59 g, Cholesterol 276 mg, Sodium 108 mg, Sugar 30 g, ServingSize 1 serving
STABILIZED MASCARPONE WHIPPED CREAM
This Stabilized Mascarpone Whipped Cream is my favorite homemade whipped cream recipe! It's perfect for frosting cakes and cupcakes, topping pies, eating with fruit - or even just by the spoonful!
Provided by Life Love and Sugar
Categories Dessert
Time 10m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 3 cups whipped cream, Calories 3263 calories, Sugar 174 g, Sodium 1513.1 mg, Fat 267.3 g, SaturatedFat 162.4 g, TransFat 3.7 g, Carbohydrate 196.5 g, Fiber 6.4 g, Protein 40.3 g, Cholesterol 797.1 mg
13 BEST WAYS TO USE SAVORY MASCARPONE
We've rounded up 13 of our favorite recipes with mascarpone here-unlock all of them today!
Provided by Renee' Groskreutz
Number Of Ingredients 13
Steps:
- Choose one or more options from our list of 13 savory mascarpone recipes here!
- Create your new favorite dish.
- Pat yourself on the back for making something amazing at home!
- Share and comment! Did you make any tweaks so it's all your own?
RICOTTA-MASCARPONE CREPE FILLING
Use this recipe as a filling for Dessert Crepes.
Provided by Martha Stewart
Categories Crepe Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Whisk together cheeses and sugar in a bowl. Store, refrigerated in an airtight container, up to 2 days.
ORANGE MASCARPONE FILLING
Use this to make our Orange-Walnut Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 twelve-inch log
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.
MASCARPONE FILLING
Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Milk/Cream Cake Bake Kid-Friendly Christmas Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Using an electric mixer on low speed, beat mascarpone and salt in a large bowl. With motor running, gradually pour in cream. Increase speed to medium and beat in powdered sugar. Continue beating until mixture forms medium peaks.
- Do Ahead
- Filling can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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MASCARPONE COOKIES WITH GANACHE FILLING RECIPE - …
From landolakes.com
3.8/5 (8)Category Sandwich, Cookie, DessertServings 60Total Time 1 hr 1 min
- Combine sugar and 1/2 cup butter in bowl. Beat on medium speed, scraping bowl often, until creamy. Add egg, mascarpone cheese and almond extract; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
- Divide dough in half. Shape each into disk; flatten slightly. Wrap each half in plastic food wrap. Refrigerate 2 hours or until firm.
- Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 3/4-inch cookie cutter. Place, 1 inch apart, onto ungreased cookie sheets.
MASCARPONE FILLING RECIPE - BON APPéTIT
From bonappetit.com
5/5 (3)Estimated Reading Time 40 secsServings 2
- Using an electric mixer on low speed, beat mascarpone and salt in a large bowl. With motor running, gradually pour in cream. Increase speed to medium and beat in powdered sugar. Continue beating until mixture forms medium peaks.
- Do Ahead: Filling can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
MASCARPONE CREPES WITH NUTELLA FILLING - HEAVENLY HOME COOKING
From heavenlyhomecooking.com
4.8/5 (4)Total Time 40 minsCategory Breakfast, DessertCalories 380 per serving
- Sift flour into a medium to large bowl, add sugar, cardamom and salt. Use a whisk to combine dry ingredients.Add egg, milk and mascarpone to flour mixture. Blend until smooth. If the mixture is thick and difficult to pour, add a bit of water until your mixture is thin enough to pour and spread on its own.
- Add a pat of butter to griddle or skillet over low to medium heat. Use a ladle or large spoon to pour some of the batter into the pan. Swirl around to make a thin pancake. Add a little at first and if it's too thin just add more until you're satisfied with the thickness.Cook until the batter solidifies and bubbles form on the surface, (about two minutes), carefully flip it and cook for about two minutes on the other side. You may need to adjust the temperature or timing depending on the thickness of your crepes. You want them to be cooked through and just browned on the outside.Repeat until batter is gone, setting each finished crepe on a plate and allow to cool before filling.
- Fill each crepe with Nutella. Garnish with fresh strawberries, raspberries, blueberries, chopped pecans, or whatever you like. Sprinkle with powdered sugar, if desired.
RASPBERRY TEA CAKE WITH MASCARPONE CREAM FILLING | KING ...
From kingarthurbaking.com
4.3/5 (3)Total Time 2 hrs 10 minsServings 1
- Grease a 12" x 4" x 2 1/2" tea loaf pan., In a large bowl, combine flour, baking powder, baking soda and salt; mix well and set aside., Beat the butter and sugar until light and fluffy.
- Beat in the eggs and the almond extract., Slowly stir in the dry ingredients alternately with the sour cream.
- Mix gently until just combined, then very carefully fold in the raspberries., Bake the cake for 50 to 60 minutes, or until a tester inserted into the center comes out clean.
CRêPES WITH MASCARPONE FILLING - MY SWEET KETO
From mysweetketo.com
4.5/5 (4)Category DessertCuisine KetoCalories 342 per serving
- In a medium-size bowl, using an electric mixer, mix all the ingredients except psyllium husk powder until well combined.
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