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 the sugar. Beat in mascarpone cheese. Add flour, alternating with the
n a bowl. Combine with mascarpone cheese, garlic, shallot, and thyme. Fill
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!
little stiff. Whip the Mascarpone cheese, adding vanilla until soft and
he vegetables.
Whisk the mascarpone cheese with the egg yolks, the
ool completely. Frost with cream cheese-mascarpone frosting and dust with cinnamon
edium bowl, whisk together the mascarpone cheese with 1/2 teaspoon salt
ntil smooth.
Whisk in mascarpone cheese and vanilla.
Cover mixture
ocoa.
12. Add the mascarpone cheese to the whipped cream and
et aside.
Place the mascarpone cheese in a bowl and add
Mix cake mix, peanut butter, oatmeal together.
Mix egg and milk together and add to cake mix blend. Blend together until crumbly. Press into a 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. Cool completely.
Drizzle chocolate syrup over crust and top with sliced bananas.
Mix whipped topping, mascarpone cheese and peanut butter until creamy. Spread over top. Refrigerate until serving.
n a medium bowl mix mascarpone cheese with vanilla extract and other
small bowl mix together mascarpone cheese, hazelnut cream, nutmeg, vanilla and
ork. Sprinkle 1 tablespoon Pecorino cheese over the pastry and scatter
rom heat.
Whisk cream, mascarpone cheese, sugar, and salt together in