an (swiss roll tin) with parchment paper.
Using an
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.
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
prinkle pastry with 1 tbsp sugar. Cover with a sheet of
nd line bases and sides with parchment paper.
For the
12-cup cupcake pan with paper liners.
For the
owl, whisk together the mascarpone cheese with 1/2 teaspoon salt and
n a pan and cover with cold water.
Bring to
ream:.
With an electric mixer, beat the cream, mascarpone, sugar and
baking sheet and drizzle with honey. Bake for 20-30
nch cake pans and line with parchment paper.
Combine butter
Melt butter in a pan with 1 cup water. Bring to
ix the fresh rosemary with the mascarpone and season with salt and a
eeds in a small bowl with the butter and brown sugar