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Easy Butternut Squash Ravioli
Appetizer Italian

Easy Butternut Squash Ravioli

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place mashed squash into a mixing bowl. Add salt, black pepper, and cayenne pepper. Stir in mascarpone cheese, egg yolk, and 1/3 cup Parmesan cheese, mixing until filling is combined.
  3. 3 Place a wonton wrapper onto a working surface. Wet the tip of a finger in water, and run it all along the outer edge of the wonton skin to moisten. Place about 1 teaspoon of filling in the center of the wonton.
  4. 4 Fold the wonton in half to make a half-moon shape, and press the edges to seal. Repeat with the remaining wonton wrappers.
  5. 5 Place a deep skillet over medium-low heat. Stir in butter and unpeeled clove of garlic.
  6. 6 Meanwhile, bring a saucepan of lightly salted water to a boil. Drop filled ravioli into boiling water, a few at a time, and cook until they float to the top, about 2 minutes.
  7. 7 Drain ravioli, and transfer to the skillet. Increase heat to medium-high, and cook just until ravioli are infused with garlic butter flavor, about 2 or 3 more minutes.
  8. 8 Serve hot; sprinkle with chopped sage, more black pepper, and extra Parmesan cheese to taste.

By John Mitzewich

Mini Twice-Baked Potatoes
Appetizer American

Mini Twice-Baked Potatoes

5.0

Prep
25 min
Cook
51 min
Total
81 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Combo 3" setting).
  2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
  3. 3 Toss potatoes with vegetable oil to coat; season with salt and pepper. Spread potatoes on a baking sheet.
  4. 4 Bake potatoes in the preheated oven until tender, about 30 minutes in the conventional oven and 20 minutes in the countertop induction oven. Cool potatoes until easily handled, about 5 minutes.
  5. 5 Slice off the top 1/4 of each potato lengthwise. Scoop flesh into a bowl using a melon baller or small spoon, leaving about 1/8 inch of flesh on the skin.
  6. 6 Mash melted butter and mascarpone cheese into the potato flesh in the bowl. Beat with a hand mixer until fluffy, about 30 seconds. Stir in bacon, green onions, and Cheddar cheese. Fill potato skins with potato mixture; return to the baking sheet.
  7. 7 Bake filled potatoes in the preheated oven until warmed through, about 5 minutes. Turn on the oven's broiler; broil potatoes until cheese is bubbly and browned, 3 to 4 minutes. Remove from the oven.
  8. 8 Season shrimp with Creole seasoning; transfer to a grill pan.
  9. 9 Grill shrimp over high heat until opaque, about 3 minutes. (If using a countertop induction oven, cook shrimp on the "Grill setting" until opaque, about 3 minutes.) Top each potato with 1 shrimp.

By Holly Haines

Butternut Mascarpone Gnocchi
Appetizer American

Butternut Mascarpone Gnocchi

4.0

Prep
30 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Trim stem and cut butternut squash in half lengthwise. Place in a microwave-safe dish, cover with plastic wrap, and microwave until tender, about 8 minutes. Transfer to paper towels to cool. Discard skin and set squash aside.
  2. 2 Whisk mascarpone cheese, 1/2 cup Parmigiano-Reggiano cheese, eggs, salt, and black pepper in a bowl until smooth. Whisk in butternut squash until blended.
  3. 3 Whisk in 1/2 cup flour until just incorporated. Whisk in remaining 1/2 cup flour, stirring until flour just disappears. Cover and refrigerate for at least 8 hours or overnight.
  4. 4 Bring a large pot of salted water to a boil.
  5. 5 Melt about 1/3 of the butter in large nonstick skillet; remove from heat.
  6. 6 Scoop out approximately 1 1/2 teaspoons of the butternut squash dough with a spoon. Using a second spoon, push the dough off the first spoon and into the boiling water. Repeat with remaining dough, working in batches of 12 to 15 gnocchi at a time. When a gnocchi rise to the surface, cook for 1 additional minute, then transfer with a slotted spoon to the melted butter in the skillet.
  7. 7 Place the skillet over medium-high heat; cook gnocchi until golden brown on one side, about 3 minutes. Season with cayenne pepper, salt, and black pepper. Turn gnocchi over and stir in sage leaves. Cook until second side is golden, 2 to 3 minutes. Transfer to plate and drizzle with browned butter from the skillet. Garnish with 1 tablespoon Parmigiano-Reggiano cheese and serve.

By John Mitzewich

Irish Beer Cheese Puffs
Appetizer European

Irish Beer Cheese Puffs

4.8

Prep
25 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  2. 2 Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
  3. 3 Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
  4. 4 Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
  5. 5 Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
  6. 6 Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
  7. 7 Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
  8. 8 Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
  9. 9 Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
  10. 10 Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
  11. 11 Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
  12. 12 Serve cheese puffs with spread.

By John Mitzewich

Disney's Ratatouille
Dinner French

Disney's Ratatouille

4.8

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Spread tomato paste onto the bottom of a 10-inch square baking dish. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until thoroughly combined. Season with salt and pepper.
  3. 3 Arrange alternating slices of eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap slices a little to display colors.
  4. 4 Drizzle vegetables with remaining 3 tablespoons olive oil; season with salt and pepper. Sprinkle with thyme leaves. Cover vegetables with a piece of parchment paper cut to fit inside.
  5. 5 Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Serve with dollops of mascarpone cheese if desired.

By Juli Warfel Bitler

Chef John's Strawberry Crêpe Cake
Dessert French

Chef John's Strawberry Crêpe Cake

4.7

Prep
30 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Make crêpes: Pour milk, flour, eggs, oil, sugar, vanilla, and salt into a blender. Blend, starting on low speed and finishing on high, until combined. Refrigerate batter for at least 30 minutes.
  2. 2 Make fruit mixture: Scoop strawberry jam into a small saucepan. Rinse out the jar with water and pour into the saucepan. Bring to a simmer over medium heat and stir. Simmer for 1 minute, remove from heat, and stir. Let cool to room temperature.
  3. 3 Brush some butter over a nonstick skillet over medium heat. Pour in 1/4 cup batter; tilt the skillet to coat evenly. Cook until crêpe bubbles and browns, about 1 minute and 30 seconds per side. Transfer to a baking sheet. Repeat with remaining batter, buttering the skillet between crêpes. Let crêpes cool completely before stacking, at least 15 minutes.
  4. 4 Make filling: Beat together cream, mascarpone cheese, sugar, and vanilla in a medium bowl with an electric mixer until stiff peaks form.
  5. 5 Lay a crêpe onto a large plate. Spoon on 2 to 3 tablespoons filling, spreading it almost to the edge. Swirl in some fruit mixture. Transfer finished crêpe onto a flat serving plate. Repeat with remaining crêpes, filling, and fruit mixture. Center each crêpe over the previous one in a stack. Gently press on a final plain crêpe to finish.
  6. 6 Refrigerate until completely chilled before cutting and serving.

By John Mitzewich

Fresh Fruit Tart with Mascarpone
Dessert French

Fresh Fruit Tart with Mascarpone

5.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
  2. 2 Make crust: Blend together flour, butter, and sugar in a large bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
  3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
  4. 4 While crusts are cooling, make filling: Beat together cream cheese, mascarpone cheese, sugar, vanilla, nutmeg, and cinnamon in a medium bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts.
  5. 5 Add topping: Arrange strawberries, blackberries, and kiwis over filling in desired design.
  6. 6 Make glaze: Mix together sugar and cornstarch in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
  7. 7 Glaze the entire top of each tart gently using a pastry brush.

By Sarah

Chocolate Yule Log
Dessert French

Chocolate Yule Log

4.7

Prep
50 min
Cook
10 min
Total
195 min

Instructions

  1. 1 Whip 1 ⅔ cups confectioners' sugar, ½ cup butter, coffee-flavored liqueur, 1 ½ tablespoons cocoa powder, and 1 pinch salt together in the bowl of a stand mixer fitted with the whisk attachment on high speed.
  2. 2 Transfer filling to a separate bowl; stir in mascarpone cheese until combined. Set aside. Clean and dry the stand mixer bowl.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Brush a 13x18-inch rimmed baking sheet with a little melted butter. Line the baking sheet with parchment paper; brush parchment with remaining melted butter.
  5. 5 Whisk ½ cup cocoa powder, flour, and ½ teaspoon kosher salt together in a bowl, making sure to break up any clumps.
  6. 6 Place eggs in the clean stand mixer bowl fitted with the whisk attachment. Add sugar; whip until fluffy, thick, and very light in color, 2 to 3 minutes.
  7. 7 Add vanilla extract and ½ cocoa powder mixture; mix on low speed for a few seconds.
  8. 8 Add remaining ½ cocoa mixture; mix on low for a few seconds. Switch to high speed; mix until the mixture is moistened but not fully blended.
  9. 9 Pull off the whisk attachment and use it to whisk the batter by hand until evenly blended.
  10. 10 Pour batter onto the prepared baking sheet; spread out with a spatula, almost to the edges, but not quite. Tap the baking sheet on the counter several times to remove any large air bubbles.
  11. 11 Bake in the preheated oven until the top is dry and the edges start to pull away from the sides, 8 to 10 minutes.
  12. 12 Meanwhile, sift some confectioners' sugar onto a clean kitchen towel to cover an area slightly larger than the sponge cake.
  13. 13 Remove cake from the oven. Run a knife around edges of the baking sheet. Dust some confectioners' sugar over top of cake. Run a spatula under the parchment paper to make sure it's not stuck to the baking sheet.
  14. 14 Quickly flip the baking sheet on top of the sugared area on the towel to invert the cake.
  15. 15 Carefully remove the parchment paper, then sift more confectioners' sugar over cake.
  16. 16 Gently roll cake up inside the towel; set aside to cool for 15 minutes.
  17. 17 Carefully unroll the cooled cake. Dollop as much buttercream filling as you like on top, reserving some for later; spread to the edges.
  18. 18 Roll cake up over the filling, using the towel to lift it if needed.
  19. 19 Sprinkle more confectioners' sugar over top of log; wrap in plastic wrap. Refrigerate until firm, about 2 hours.
  20. 20 Pour hot cream over chocolate chips in a bowl; set aside for 1 minute, then whisk until chocolate is melted.
  21. 21 Cut log at an angle 3 inches from one end of log. Place log on a parchment-lined baking sheet.
  22. 22 Spread some filling on the angled slice; attach it to one side of the log.
  23. 23 Spread a layer of ganache all over cake, except for the swirls on the ends. Refrigerate until ganache firms up, 15 minutes.
  24. 24 Carve lines into ganache to create the appearance of tree bark using the tip of a knife. Refrigerate until completely chilled.
  25. 25 Dust with cocoa powder and confectioners' sugar before serving.

By John Mitzewich

Mascarpone Frosting

Mascarpone Frosting

4.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat together cream, mascarpone, and vanilla in a large bowl with an electric mixer until smooth and creamy. Add sugar gradually, mixing continuously until frosting is smooth and stiff peaks form, about 5 minutes. Use immediately or store covered in the refrigerator.

By Fioa

Mascarpone Buttercream Frosting

Mascarpone Buttercream Frosting

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. Start mixing on the lowest speed. Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.
  2. 2 Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. Do not overmix frosting at this point, or the butter and mascarpone could separate.

By Buckwheat Queen

Easy Faux Chocolate Mousse
Dessert American

Easy Faux Chocolate Mousse

4.7

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Mix mascarpone cheese, whipping cream, and vanilla together in a bowl.
  2. 2 Melt chocolate chips in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  3. 3 Fold melted chocolate into mascarpone cheese mixture. Refrigerate until set, 1 to 2 hours.

By mistressmary

Twinkie® Tiramisu
Dessert

Twinkie® Tiramisu

3.9

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Beat the mascarpone cheese, sugar, vanilla extract, and egg yolk in a bowl until lightly and creamy. Cut the sponge snack cakes in half lengthwise, then in half widthwise, cutting each into 4 pieces. Press two cake pieces into the bottom of a large coffee mug, cream-side-down. Press four cake pieces around the inside of the mug. Repeat with a second mug.
  2. 2 Sprinkle the sponge cake with 2 tablespoons of coffee liqueur per mug. Spoon in half of the mascarpone mixture and place two more sponge cake halves on top, cream-side-down. Sprinkle the tops with the remaining coffee liqueur. Wrap with plastic wrap, and refrigerate at least 2 hours before serving.

By witchywoman

5 Ingredient Tiramisu
Dessert

5 Ingredient Tiramisu

3.9

Prep
20 min
Cook
Total
1460 min

Instructions

  1. 1 Beat cream in a bowl with an electric mixer until thick. Add mascarpone cheese and sugar; beat until well mixed.
  2. 2 Pour espresso into a bowl. Dip ladyfingers in espresso, then touch cookies briefly to a paper towel to remove excess moisture. Arrange dipped ladyfingers in a single layer in the bottom of a 13x9-inch baking dish. Spread 1/2 the mascarpone cheese mixture over ladyfingers. Arrange another layer of dipped ladyfingers over the mascarpone cheese mixture and spread the remaining 1/2 mascarpone mixture over the ladyfingers. Chill in the refrigerator for 24 hours.

By masterchef22

Grilled Peach Toast with Mascarpone and Honey
Lunch

Grilled Peach Toast with Mascarpone and Honey

1.0

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Lightly butter the slice of bread and lay peach slices on top. Grill gently on the preheated grill until peach softens. Dot with mascarpone cheese and drizzle with honey.

By ghada faris

Tiramisu Truffles
Dessert

Tiramisu Truffles

3.3

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place ladyfingers in a food processor and blitz until they are reduced to powder.
  2. 2 Place mascarpone cheese into a bowl and mix in coffee and amaretto liqueur. Add powdered sugar with a spatula until well combined. Next add powdered ladyfingers and stir again to combine.
  3. 3 Take about 1 teaspoon of dough and roll into a ball. Roll each ball in cocoa powder and place them on a tray lined with parchment paper.
  4. 4 Chill truffles in the refrigerator for at least 2 hours.

By Orsi

Buddy's Maple Mascarpone Cream
Dessert Italian

Buddy's Maple Mascarpone Cream

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk egg whites in the bowl of a stand mixer fitted with the whisk attachment until soft peaks form; transfer to another bowl and set aside.
  2. 2 Beat egg yolks and sugar together in the bowl of the stand mixer fitted with the paddle attachment until smooth and pale. Add maple syrup; beat until fully combined. Slowly beat in mascarpone cheese; fold in egg whites.
  3. 3 Store in the refrigerator for up to 48 hours, loosely covered with plastic wrap. Cream may begin to separate after 24 hours. Gently stir before serving.

By Buckwheat Queen

Mascarpone-Berry Ice Cream
Dessert

Mascarpone-Berry Ice Cream

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
  2. 2 Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.

By Tinkerbell

Italian-Style Strawberry Shortcake
Dessert Italian

Italian-Style Strawberry Shortcake

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Reserve a few pretty strawberry slices for garnish; place remaining strawberries in a bowl and sprinkle with sugar. Set aside until sugar melts and berries release juices, about 10 minutes.
  2. 2 Combine mascarpone and whipped topping in a separate bowl. Place cake pieces in a trifle dish; spread strawberries and juice over top. Top with mascarpone cream; decorate with reserved strawberry slices. Refrigerate until ready to serve.

By PYEWACKET56

Easy Strawberry Cheesecake
Dessert

Easy Strawberry Cheesecake

Prep
30 min
Cook
Total
120 min

Instructions

  1. 1 Line a large pie dish with parchment paper for easier slicing and serving.
  2. 2 Mix crushed biscuits and melted butter in a bowl. Press mixture into prepared dish and refrigerate for 30 minutes.
  3. 3 Combine cream cheese, mascarpone cheese, and sugar together in a bowl until well combined. Beat cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Fold into the cream cheese mixture. Reserve a few strawberries for garnish and fold remaining strawberries into the cream cheese mixture.
  4. 4 Spoon the mixture over the chilled biscuit base and smooth the top with the back of a spoon. Decorate with remaining strawberries. Chill for 1 hour before serving.

By alisono

Easy Tiramisu
Dessert

Easy Tiramisu

4.2

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a medium bowl, beat yolks, sugar, and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
  2. 2 Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8-inch dish. Spread half the mascarpone mixture over ladyfingers. Repeat with remaining ladyfingers and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.

By Kallista

Gluten-Free Mascarpone Pound Cake
Dessert

Gluten-Free Mascarpone Pound Cake

4.3

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch angel food cake pan and sprinkle with 1 tablespoon gluten-free flour.
  2. 2 Combine sugar and mascarpone cheese in the bowl of a stand mixer. Beat on medium speed, scraping bowl often, until creamy. Add eggs 1 at a time, beating well after each addition. Add vanilla extract and beat until well mixed.
  3. 3 Stir 3 cups gluten-free flour and baking powder together in a bowl. Reduce mixer speed to low. Gradually add flour mixture to egg mixture alternately with milk until well blended. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool for 10 minutes in the pan before inverting onto a cooling rack.

By Buckwheat Queen

Plantain Tarte Tatin
Dessert

Plantain Tarte Tatin

5.0

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Heat an oven-proof skillet over medium heat. Sprinkle white sugar evenly into the bottom of the skillet; cook until sugar melts and turns golden brown, about 1 minute. Reduce heat to low and stir butter into sugar. Stir cinnamon into butter mixture and remove from heat.
  3. 3 Dip each plantain slice into butter mixture to coat on both sides. Arrange coated plantains in a shingled pattern to cover the bottom of the skillet.
  4. 4 Spread puff pastry sheet over plantains, tucking corners into the skillet.
  5. 5 Bake in the preheated oven until puff pastry is golden brown, 30 to 35 minutes. Remove from oven and cool briefly. Place a serving plate upside-down over the top of the skillet; flip the skillet to remove tarte tatin from the pan.
  6. 6 Whisk mascarpone cheese and confectioners' sugar together in a bowl until smooth. Spread a large dollop of mascarpone mixture over the top of the plantains. Serve with remaining mascarpone mixture on the side.

By Curtis Wolfe

Strawberry Hill Tartelettes
Dessert

Strawberry Hill Tartelettes

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine strawberries and sugar in a bowl. Set aside for topping.
  2. 2 Mix mascarpone cheese, 1/4 cup confectioners' sugar, ricotta cheese, and vanilla extract in another bowl. Set aside for filling.
  3. 3 Whip remaining confectioners' sugar and heavy cream together in a bowl using an electric mixer until soft peaks form. Place whipped cream in a pastry bag and refrigerate.
  4. 4 Line up tart shells and fill each one with ricotta cheese mixture. Top each with strawberry mixture and swirl chilled whipped cream on top.

By frenchchick123

Raspberry Tiramisu Trifle
Dessert

Raspberry Tiramisu Trifle

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine 1 tablespoon sugar, lemon juice, and water in a bowl.
  2. 2 Combine mascarpone, egg yolks, and 3 tablespoons sugar in a large bowl; beat with an electric mixer until smooth and creamy.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Carefully fold under mascarpone cream.
  4. 4 Dip 2/3 of the ladyfingers in the lemon juice mixture. Layer the ladyfingers dipped side up and dry side down in a rectangular serving dish. Add a layer of half of the crushed raspberries, followed by half the mascarpone cream. Add another layer of soaked ladyfingers, followed by raspberries and the rest of the mascarpone. Garnish with whole raspberries.

By mimichette

No-Bake Baileys Cheesecake Balls
Dessert American

No-Bake Baileys Cheesecake Balls

5.0

Prep
30 min
Cook
10 min
Total
175 min

Instructions

  1. 1 Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
  2. 2 Line a baking sheet with parchment paper. Use a small cookie scoop to portion cookie mixture and roll into twenty 1-inch balls. Arrange on the prepared baking sheet and chill in the refrigerator for about 45 minutes, or in the freezer for 15 to 20 minutes.
  3. 3 Place white chocolate chips in a microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
  4. 4 Dip cheesecake balls into melted white chocolate and return to the refrigerator to chill until chocolate has hardened completely, 40 to 50 minutes.
  5. 5 Place dark chocolate chips in a small microwave-safe bowl. Heat 10 to 15 seconds at a time, stirring well between each interval. Continue to heat and stir until the white chocolate is almost fully melted, then stir well to fully melt the chips until smooth.
  6. 6 Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

By coachchris

Tiramisu Ice Pops
Dessert American

Tiramisu Ice Pops

4.0

Prep
10 min
Cook
Total
310 min

Instructions

  1. 1 Whisk mascarpone cheese, half-and-half, espresso, coffee-flavor liqueur, sugar, cocoa powder, and vanilla bean paste gently in a bowl until smooth.
  2. 2 Divide mascarpone cheese mixture among ice pop molds. Cover and freeze until slightly firm, about 1 hour.
  3. 3 Insert ice pop sticks 2/3 of the way into the molds. Freeze until firm, about 4 hours more.
  4. 4 Run molds under warm water to release and pull out ice pops.

By Lourdes Valdes

Mascarpone-Brandy Cream
Dessert Italian

Mascarpone-Brandy Cream

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 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.
  2. 2 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.

By PaolaAlbanesi