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.
What can you use as a substitute for mascarpone cheese: cream cheese, heavy cream, a mix of cream cheese and heavy cream, full-fat sour cream, crème fraîche, ricotta cheese, cottage cheese, requeson cheese, full-fat greek yogurt, English clotted cream, vegan mascarpone, silken tofu and vegan cream cheese, coconut cream ...
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.
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 lends a subtle tang and creaminess to tiramisu, but I by far prefer the smooth and subtle flavor that ricotta gives it. This is a tiny change, but it makes all the difference in the world. It's what makes this ricotta tiramisu just a bit special.
Check the "use by" date on the package for storage time, but it's generally a week. Mascarpone tends to go bad quickly, so use an open container within a few days; return any unused portion to the fridge with the lid tightly sealed. If it develops mold or if its aroma or color is off, discard the entire package.
Kate Hall | Food Waste Warrior | CAN I FREEZE MASCARPONE? Yes, absolutely! ❗ What's important to know about freezing mascarpone (and any other liquid dair... Instagram.
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!
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)
It is particularly well known because it features as a major ingredient in the Italian dessert tiramisu. Originally thought to have been produced about the turn of the 16th century in the region of Lombardy, mascarpone is made from the milk of cows grazed on rich pastures of grass, herbs, and flowers.
You can mimic the silky, decadent consistency of mascarpone with an easy DIY recipe. To make this mascarpone substitute, mix together 12 ounces of room temperature cream cheese (1 ½ blocks) with ¼ cup of heavy whipping cream and ¼ cup of sour cream until combined.
Kate Hall | Food Waste Warrior | CAN I FREEZE MASCARPONE? Yes, absolutely! ❗ What's important to know about freezing mascarpone (and any other liquid dair... Instagram.
Using egg whites instead of cream: Some authentic recipes for tiramisu use whipped egg whites instead of whipped cream. Tiramisu made with egg whites is lighter and more airy. To make our recipe with egg whites, whip 3 egg whites until they hold stiff peaks.
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.
She uses crisp ladyfingers and subsequently dips them in a mixture of rum and coffee. It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy. However, if you don't dip them for long enough, they won't absorb the proper flavor.
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