For fruit salad, mix orange zest and juice with 3 tbsp sugar in a small saucepan and boil for about 5 mins until syrupy then allow to cool. Mix fruit and toss with 1/2 the syrup.
To finish, mix mascarpone (or whipped cream cheese, if using), yogurt, vanilla extract and remaining sugar until smooth. Divide fruit salad between 4 glasses, top with mascarpone-yogurt mixture and drizzle with remaining orange syrup.
an (swiss roll tin) with parchment paper.
Using an
whip honey with mascarpone and set in fridge.
erving so sugar san join with mascarpone. Put it in cold place
Preheat a grill on medium and brush lightly with oil. For the glaze, combine butter, brown sugar and cinnamon.
Cook peach halves and pineapple slices 3-5 mins on grill, until grill marks appear. Turn and top each piece of fruit with some of the glaze. Cook 3 more mins, basting frequently with the glaze. Serve hot with Mascarpone.
ound cake pans; line bottoms with parchment paper. Butter the parchment
Combine whipping cream, mascarpone, 3 tablespoons sugar, and limoncello in large bowl and whip until soft peaks form.
Combine berries, raspberry preserves, lemon peel, and remaining 1/2 cup sugar in another large bowl and toss gently.
Divide berry mixture among 8 dishes.
Top with mascarpone cream.
Combine all ingredients for the rum marinade in a stove-top pan on medium high heat. Reduce heat and let simmer for 7-8 minutes, stirring occasionally. Remove from heat and let cool.
Prepare peaches by cutting them in half and removing the pits. Place the peaches in a glass dish top with rum marinade. Marinate for 30 minutes to 4 hours.
Grill, cut side down for 3-4 minutes, then flip for another 5 minutes. Remove from grill and top with mascarpone cheese and drizzle with honey! Viola!
lace in a bowl. Combine with mascarpone cheese, garlic, shallot, and thyme
hilled mixing bowl, beat cream with an electric mixer until stiff
egrees.
Lightly spray 12 cannoli tubes with spray oil.
Starting
n a bowl to make cannoli dough. Wrap in plastic wrap
In a large bowl, beat ricotta, powdered sugar, cream, allspice and cinnamon until combined. Stir in lemon zest and chocolate chips. Transfer to a piping bag fitted with a large plain tip.
Fill brandy snap cannoli shells with cannoli filling. Coat ends in crushed pistachio.
For the Parmesan cannoli: In a non stick skillet
prinkle pastry with 1 tbsp sugar. Cover with a sheet of
nd line bases and sides with parchment paper.
For the
In a medium microwave-safe bowl, combine the mashed potatoes and green peas. Microwave 4-5 minutes. Stir in cheddar cheese until cheese melts.
Fill cannoli shells with mashed potato mixture, dividing evenly.
Spread bacon on a plate. Dip tips of cannoli into the bacon bits.
Place on serving platter.
12-cup cupcake pan with paper liners.
For the
owl, whisk together the mascarpone cheese with 1/2 teaspoon salt and
Combine filling ingredients together with a large wooden spoon (Except the chocolate chips).
After filling is mixed well FOLD in chocolate chips.
Fill cannoli shells with mixture using a wet teaspoon to avoid sticking.
Chill for 1 - 2 hours to allow the filling to absorb the flavors.
Dust with powdered sugar before serving and enjoy.
Enjoyed best while sipping strong, hot coffee or Grand Marnier! :).