food processor combine the mascarpone cheese, strawberries, 1/4 cup sugar
Combine mascarpone cheese and confectioners' sugar in a bowl and beat using an electric mixer until smooth and fluffy.
Stir together cream and vanilla extract, add to mascarpone mixture and beat until well combined. Set 4 cherries aside for garnish, and fold the rest into the cream-mascarpone mixture.
Fill 4 dessert bowls equally with cream-mascarpone mixture, garnish with a cherry, and refrigerate until serving.
then add the mascarpone cheese.
When the cheese and egg yolks are
Cream the lemon curd and mascarpone cheese.
Zest the lemon and mix in with the cheese mixture (I sometimes add a drop or two of lemon oil for more kick).
Spread on your prepared, baked, cooled cake.
Top cheese mixture with fresh blueberries.
Brush blueberries with apricot glaze.
Garnish with lemon twist or fresh flowers.
Keep refrigerated until ready to serve.
n a bowl. Combine with mascarpone cheese, garlic, shallot, and thyme. Fill
n the sugar. Beat in mascarpone cheese. Add flour, alternating with the
Melt butter in a skillet. Add cornstarch, stirring constantly with a whisk until blended.
Add the mascarpone cheese. Stir slowly while you add the dry white wine.
When the cheese and wine is blended thoroughly, add the dried basil.
Mix well and spoon sauce over the already cooked chicken breasts or fish fillets.
plenda and milk mixture with mascarpone cheese.
Add in 1/4
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!
/www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-mustard-mascarpone-marsala-sauce
Preheat oven to 350\u00b0.
Lightly oil an 8 x 8\" baking dish.
Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend.
Cook tortellini in a large pot of boiling salted water until just tender, about 2 minute Drain.
Add tortellini to the sauce and toss to coat.
Transfer the tortellini mixture to the prepared baking dish.
Top the mixture with the mozzarella and Parmesan.
Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minute.
lectric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large
Place the mascarpone cheese in a large bowl and
about 5 minutes.
Add mascarpone cheese and beat until smooth.
minutes. Whisk in the mascarpone cheese until the mixture is smooth
Combine well and use in recipes calling for Mascarpone cheese.
Do not substitute low fat cream cheese or sour cream.
asta. Add the Pecorino Romano cheese and 2 teaspoons each salt
osemary stems.
Add the mascarpone cheese and maple syrup.
Using
he vegetables.
Whisk the mascarpone cheese with the egg yolks, the
ool completely. Frost with cream cheese-mascarpone frosting and dust with cinnamon