Combine well and use in recipes calling for Mascarpone cheese.
Do not substitute low fat cream cheese or sour cream.
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.
nd vanilla for a few minutes, then add the mascarpone cheese.
When
n the sugar. Beat in mascarpone cheese. Add flour, alternating with the
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!
pening.
Bake 6 minutes for tart pan. Bake 8 minutes
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.
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.
n a bowl. Combine with mascarpone cheese, garlic, shallot, and thyme. Fill
ll the vegetables and cook for a couple of minutes and
vory.
Let mixture stand for 30 seconds to melt.
n a medium bowl mix mascarpone cheese with vanilla extract and other
ool completely. Frost with cream cheese-mascarpone frosting and dust with cinnamon
et aside.
Place the mascarpone cheese in a bowl and add
ocoa.
12. Add the mascarpone cheese to the whipped cream and
owl, blend 1 cup of Mascarpone Cheese and 1 egg yolk; stir
large bowl combine the mascarpone cheese, egg whites and vegetable oil
small bowl mix together mascarpone cheese, hazelnut cream, nutmeg, vanilla and
Place strawberries in a glass bowl. Add powdered sugar and vinegar and mix well. Cover with plastic wrap. Refrigerate for 15 mins to macerate.
Combine mascarpone cheese, lemon peel and juice, 2 tbsp of the cream and the granulated sugar in a bowl.
Beat remaining cream in a large bowl with an electric mixer until soft peaks form. Gradually fold in mascarpone mixture until just combined. Spoon into four 3/4-cup serving glasses.
Top mousse with strawberries. Serve garnished with mint.
br>Bake in preheated oven for 12-15 minutes or until