#mascarpone recipe

[tensai-akage]

Mascarpone

Learn how to make mascarpone cheese at home with this simple recipe that requires just 2 ingredients. Delicious in both sweet and savory dishes!

[daily-deliciousness]

Chocolate mascarpone cheesecake

[fullcravings]

No-Bake Tiramisu Cheesecake

[eat-love-eat]

Lemon Lavender Mascarpone Cheesecake

[sweetoothgirl]

Vegan Brown Sugar Maple Mascarpone Cheesecake

[fattributes]

Caramelized Onion Pasta

[fatty-food]

Overnight Cinnamon Rolls with Mascarpone Icing (recipe)

[marozzoespabakingcooking]

Mascarpone Fruit Pie

Ingredients list

Sweet almond pie crust

120g butter

70g icing sugar

50g almond flour

1 pinch of salt

1 pinch of vanilla powder

1 egg

200g flour

Mascarpone filling

2 gelatin sheets

60g heavy cream

125g sugar

500g mascapone

Fruits for the topping (strawberries, blackberries...)

Material

A pie pan of 24cm of diameter & 2cm of height.

Instructions

Sweet almond pie crust

Put the butter out so it can become soft (alternatively, melt it down).

In a food processor, or with hands, mix together all the ingredients in this order: butter, sugar, almond, salt, vanilla, egg & flour.

Once all ingredients are mixed together, take out of the bowl, and put on floured counter, make a ball with the dough, cover in flour so it is not sticky.

Put some food wrapping around it and put in the fridge so it can harden a bit.

After 1-2h in the fridge, take it out, and work the dough into a pie crust and put it inside a buttered & floured pie pan.

With a fork, make holes all across the surface of the pie crust, so humidity can evaporate.

Put a parchement paper on top of the pie crust, and put dried legumes, or ceramic weights.

Pre-heat the oven at 170°C and cook for about 20min. If after that time, the crust is not cooked enough, take the parchement paper away, and continue cooking it until it's the desired color.

Mascarpone filling & dressing

Put the gelatin sheets in cold water to rehydrate them.

In a sauce pan, put the sugar and cream together to a boil.

Take off the stove, and add the rehydrated gelatin, and mix well.

With a spatula, soften the mascarpone in a big bowl. Then add in the heavy cream-sugar-gelatin mixture, and mix until homogeneous.

Pour it in the cooled down pie crust (it must not be hot or it'll melt the mascarpone), and place it in the freezer for 20min, or the fridge for a couple of hours.

Prepare your fruits (clean your blackberries, cut your strawberries however you desire, etc).

Once the mascarpone has hardened, place your fruits on top of it in the desired way.

Nota Bene

Most berries will work with this pie: strawberries, blackberries, raspberries, gooseberries, currant, blueberries, etc...

Some other fruits like kiwi & peach can work as well.

You can use also an industrial pie crust, ofc, but the sweet pie crust make the crust not just a support for the pie, but becomes a treat in itself~

[buffetlicious]

Sister-in-law gotten us this box of 4s Mango Daifuku (雪媚娘/大福) which is a type of Japanese wagashi (和菓子) consisting of a small round mochi (a glutinous rice cake) stuffed with a sweet filling. The mochi with the skin stretched so thin, barely enclosing the plain & mango flavoured fresh cream filling stuffed with a cube of mango. The mildly sweet, chilled cream works well with the tangy sweet mango against the chewy skin for a neat snack.

Also from my brother’s wife is this tub of Tiramisu Cake. Don’t ask me what is that yellow “blanket” on the surface which might be some sort of crepe skin, I think. The cake had the classic creamy mascarpone cheese and coffee/espresso profile but sadly no alcohol taste. Guess this dessert targeted the younger customers.

[handern]

sorry asking this out of pure curiosity in response to your tiramasu post tags, would you dip the biscuits in coffee as well as coat them in jam? thank you, im trying to get better at making them :)

Short answer : I use two types of cookies/biscuits so one is coated in jam and the other is dumped in coffee

LONG ANSWER, HERE'S MY RECIPE (in grams and cl, sorry)

INGREDIENTS (for 4 big servings)

16 biscuits (the recipe calls for "sponge fingers" or whatever they are called but we use Petit Brun biscuits) 10 hard amaretti cookies 5cl rhum 2 teaspoons of marsala 2 teaspoons of cognac 15cl of coffee (bitter to your taste) 3 tablespoons of apricot jam 425g mascarpone 2 eggs (separate white and yolk) 4 tablespoons of icing sugar 125g bitter chocolate powder (I just grate some chocolate tablet to my taste) (that means a lot more than 125g)

INSTRUCTIONS

you're supposed to put the amaretti cookies in the oven for 10 minutes at 190°C. but I never do that. it's supposed to take out the moisture?

Put half of the rhum with the coffee and cognac on the biscuits (I just put the liquids in a bowl and dump the biscuits quicky in it then crush them at the bottom of my molds. don't leave them too long or they'll fall apart)

That's your bottom layer

In one bowl whip the yolks with the marsala

Ad the ice sugar and rhum

In a second bowl whip the whites

Ad the mascarpone to the whites

Mix the two bowls together (usually I go w most liquid one goes in the most solid one)

Pour half of that over the biscuits, keep the rest for the top layer

Coat the amaretti cookies with the jam. (my mother and I crush them to have an even coating, but you do you)

That's your third layer

Cover with the second half of the mascarpone/egg mix for the final layer

-> Keep for 6 hours to a night in the fridge so it hardens well.

Cover with chocolate powder or grated chocolate before serving

NOTES

-> That's a lot of alcohol so usually I just stick to 2 spoonfuls of white cooking rhum, it works

-> You can also replace the cookies by speculoos, it's more sugary but it's great too, sometimes I replace both the cookies and biscuits with speculoos

-> Usually I just crush the biscuits at the bottom of my molds and crush the amaretti with the jam too. My mom crushes the biscuits but leaves the amaretti intact

[delicious-in-kitchen]

Sweet Berry Crepes with Mascarpone Cream by Just Savor It

[selbstgemacht-derfoodblog]

Unser köstliches Tiramisu wird mit gebackenem Bratapfel, cremigem Mascarpone und winterlichen Gewürzen zubereitet. Im Glas serviert, ist das beliebte Dessert absolut einfach und gelingsicher gemacht. Damit eignet sich das Rezept natürlich auch hervorragend für Gäste und Feste!

[daily-deliciousness]

Tiramisu cheesecake

[fullcravings]

Chocolate Cake with Chocolate Mascarpone Frosting

[eat-love-eat]

biscoff tiramisu

[vegan-nom-noms]

Vegan Limoncello Tiramisu