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.
wooden spoon, beat together mascarpone, sugar and lemon juice until
Blend the mascarpone, sugar and coconut milk. Next, beat the cream until it is stiff and stands in peaks. Mix two tablespoons of the whipped cream into the mascarpone.
Spoon the mascarpone mixture into 6 wide dessert glasses. Place the rest of the cream in a piping bag with a star-shaped tip, and pipe the cream in a ring on top of the cheese mixture and around the inside edge of the glasses. Next, take the eggnog and pour into the center. Decorate with colored sugar sprinkles and serve.
mascarpone cheese and creme fraiche. Combine well.
In each dessert glass
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emaining chocolate for top of dessert.
In another bowl, beat
ven mixing.
Add the mascarpone cheese until well combined, then
o cool.
Place the mascarpone, cream and remaining 2 tbsp
Combine orange, grapes, apple, banana, liqueur and 1 tsp sugar. Distribute between 4 dessert glasses.
For chocolate-mascarpone cream, beat mascarpone, vanilla bean seeds and remaining sugar. Fold in whipped cream then chocolate until streaky. Spoon over fruit salad.
lums to syrup.
Place mascarpone, cream, liqueur and 2 tbsp
Puree the raspberries in blender.
Press through a fine sieve to remove seeds.
In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
Spoon into individual dessert dishes and garnish with the extra raspberries.
Refrigerate at least 1 hour before serving.
oast is in oven, combine mascarpone cheese and honey in small
In a large bowl, combine avocado, mascarpone cheese, whipping cream, and condensed milk.
Using an electric mixer, beat all ingredients together until smooth, creamy and soft peaks form.
Transfer to serving glasses.
Cover and refrigerate (about 1 hour) until chilled or until serving time.
large bowl, stir the mascarpone with a wooden spoon till
Combine 3 egg yolks, 1 Tbsp. espresso, sugar and cognac into large bowl. Beat 2-3 minutes. Add BelGioioso Mascarpone and beat 3 to 5 minutes until smooth.
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip step 2 and beat until fluffy.)
Quickly dip each ladyfinger into remaining espresso and layer on bottom of small serving dish. Spread Mascarpone mixture and sprinkle with cocoa. Refrigerate at least 1 hour before serving.
se.
Combine the softened Mascarpone cheese with the light brown
Blend the cheese in an electric blender till very smooth.
Beat in the sugar, egg yolks, cream & Cognac till the mixture is very smooth & thick. Refrigerate till well-chilled.
To Serve: Spoon chilled crema into 4-6 sml dessert bowls, ramekins or goblets. Fresh raspberries or strawberries were suggested as the ideal garnish, but I think a wide variety of imaginative choices would also work well.
ntil soft peaks form. Add mascarpone cheese and blend thoroughly.
imoncello with the sugar and mascarpone until light and fluffy. Spread
Combine mascarpone cheese, whipping cream, condensed milk, and 1/2 cup of diced avocados in a large mixing bowl.
With an electric mixer, beat all ingredients together until smooth and creamy.
Fold in remaining 1/2 cup of diced avocados into avocado cream.
Transfer to serving glasses. Cover and refrigerate until ready to serve.
Garnish with diced avocado. (Optional).