Have you heard of Mascarpone? I think you may confuse this with the cream cheese we’re all familiar with as it is also a type of cheese that can be used in desserts. Well, it’s a soft Italian acid-set cream cheese that’s spreadable and fresh to eat. Wow, I’m already craving it. The difference between mascarpone and cream cheese is the fat content, mascarpone is known to be made with heavy cream whilst cream cheese is whole milk. Mascarpone gives away a sweeter taste than cream cheese. So, if you’re interested or if you have some leftover mascarpone in the fridge, let’s try out these super, easy dessert recipes!
1. Easy Eggless Tiramisu with Mascarpone
- Start beating Marie biscuits until fine crumbs. Set it aside.
- Mix up with coffee and hot water together and let it cool. Once cooled, mix it together with the cookie crumbs and stir together until well combined.
- In a separate bowl, combine the whipping cream, mascarpone, sugar and the vanilla essence using a mixer at a high speed.
- Press down the biscuit crumbs into a cup, then pour the mascarpone on top of the crumbs. Finish it up by dusting with some cocoa powder on top.
Recipe credit: simakterus
2. Cinnamon Mascarpone Pudding
- Place 6 to 8 small bowls or ramekins onto a baking sheet. In a small mixing bowl, whisk the sugar with the cornstarch to combine.
- In a pot, mix in milk with the sugar mixture and continue to whisk. Then, start to bring to a simmer over medium heat.
- While the milk is heating up, whisk the egg yolks in a bowl. As the milk simmers, gradually pour it over the eggs while whisking constantly. Continue to mix for a while after all the milk has been poured in, then return the mixture to the pot.
- Cook the pudding over medium-low heat (while also whisking constantly) until the mixture begins to bubble or boil from the center of the pot, 1 to 2 minutes more.
- Remove from the heat and add in the vanilla, cinnamon and mascarpone cheese. Continue to mix until completely smooth.
- Pour the pudding into the prepared ramekins and cover the tray with plastic wrap. Refrigerate until cool for at least 30 minutes.
- For the topping, whip the heavy cream and sugar until it forms medium peaks. Then, place a tablespoon of whipped cream on top of each pudding. Top them off with a sprinkle of cinnamon and some fresh berries.
Recipe credit: purewow
3. Warm Chocolate Cakes with Mascarpone Cream
- Start by preheating the oven to 190ºC. Coat six ramekins with butter before dusting lightly with flour. Then, set them on a sturdy baking sheet.
- In a microwave-safe bowl, melt the chocolate with the butter and let cool.
- In a bowl, use a mixer to beat the eggs, yolks, and sugar on high speed (about 4 minutes) until it turns pale and fluffy. With a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until there are zero streaks.
- Scoop the batter into the prepared ramekins and bake for 15 minutes. The cakes will rise with the tops dry and the centers slightly jiggly. Let stand for 5 minutes.
- In a bowl, start to beat the cream with the brown sugar, vanilla seeds, and lemon zest until soft peaks form. Add the mascarpone and lemon juice and proceed to beat until blended.
- Use the tip of a small knife around each cake to loosen it, then unmold onto plates. Scoop the mascarpone cream onto the cakes and top with the brandied cherries and chocolate shavings.
Recipe credit: delish
4. Mascarpone with Honey
- 500 g
- 8 tbsp
- A handful of crushed nuts of your choice
- Whip the mascarpone with a wooden spoon to lighten (for about 10 seconds).
- Then, add 4 tablespoons of honey and mix thoroughly. This will lighten the mascarpone further.
- Serve into 4 dessert glasses/bowls.
- Drizzle half to 1 tablespoon more of honey on each serving. This is based on how sweet you prefer your dessert to be, as well as the sweetness of your honey.
- Top with the crushed nuts or fruit of your choice.
Recipe credit: linsfood
5. Baked American Cheesecake
- Preheat your oven to 180ºC.
- Roll out the pastry to line an 8 inch springform cake tin. Make sure the pastry is 4 – 6mm thick. Ensure the pastry overhangs the edge of the tin. This is to prevent shrinkage when baking.
- Line a parchment paper inside the pastry-lined tin and add dried beans. This helps to prevent the pastry from rising in the oven. Then, bake for 15 minutes.
- While it is baking, mix all of the remaining ingredients together in a bowl. Can use an electric whisk for best results. Continue to mix until it becomes completely smooth.
- Remove the tin from the oven when ready, and pour in the cheesecake mix.
- Bake in the bottom of the oven for 1 hour 10 minutes. Upon removing, use a serrated knife to trim off any of the overhanging pastry.
- Cool the cheesecake for at least an hour on a heat-resistant surface. Then put it in the fridge for at least two hours. This helps the texture keep its shape after being cut and served.
Recipe credit: allrecipes