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.
br>Use 4 pieces if using a muffin pan with 12
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.
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!
b>mascarpone cheese and the lemon zest.
Now, add almonds, if using.
Using
in) with parchment paper.
Using an electric mixer, whisk yolks
ocoa.
12. Add the mascarpone cheese to the whipped cream and
n a bowl and beat using an electric mixer until creamy
aking filling.
Filling.
Using electric mixer, beat pumpkin and
eat yolks in a bowl using an electric mixer; add superfine
ogether until light and fluffy using an electric mixer on medium
mall bowl. Mix in cream cheese, mascarpone cheese and nutmeg. Season to taste
lend.
Stir in the mascarpone.
Using an electric mixer beat
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.
owl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand
Combine egg yolks and sugar in a large bowl; beat using an electric mixer until frothy and pale. Add brandy and mascarpone cheese. Continue beating until mixture becomes firm, about 5 minutes.
Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat cream in a separate chilled glass or metal bowl using an electric mixer until soft peaks form. Gently fold egg whites and whipped cream into mascarpone mixture with a spatula or wooden spoon.