Type what you have

Ingredients

• ✓ mascarpone cheese
• heavy cream
• vanilla extract
• chocolate chip

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

Ingredients

• ✓ mascarpone cheese
• milk chocolate
• butter cookie
• irish cream liqueur
• white chocolate
• dark chocolate

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

Ingredients

• ✓ mascarpone cheese
• half and half
• espresso
• coffee-flavored liqueur
• white sugar
• cocoa powder
• vanilla bean paste

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

Ingredients

• ✓ mascarpone cheese
• heavy cream
• strawberry
• blueberry
• angel food cake
• dark chocolate

Instructions

1. 1 Beat cream in a large bowl until stiff peaks form; gently fold in mascarpone until well incorporated. Set aside.
2. 2 Place ½ strawberries in a blender; blend until smooth. Transfer puréed strawberries to a large bowl; stir in remaining whole strawberries and blueberries.
3. 3 Layer ⅓ angel food cake cubes in bottom of a trifle or serving bowl. Cover with ⅓ berry mixture; gently spoon ⅓ whipped cream mixture over berries. Repeat layers twice more, ending with cream mixture. Chill until ready to serve.
4. 4 Shave chocolate using a vegetable peeler, letting curls fall on top of dessert.

By Laura Dietz Mulholland

Ingredients

• ✓ mascarpone cheese
• heavy cream
• white sugar
• instant espresso powder
• vanilla extract
• chocolate chip cookie

Instructions

1. 1 Beat cream, mascarpone, sugar, espresso, and vanilla extract together in a large bowl with an electric mixer until firm peaks form.
2. 2 Arrange single layer cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible; spread ⅓ whipped cream mixture evenly over cookies. Arrange another layer cookies on top, lying flat and touching; spread ½ remaining whipped cream mixture over cookies. Repeat with remaining cookies and whipped cream mixture.
3. 3 Smooth top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

By Cally

Ingredients

• ✓ mascarpone cheese
• strawberry
• milk
• white sugar
• lemon juice
• salt

Instructions

1. 1 Place strawberries in a blender or the bowl of a food processor; blend until smooth. Pour strawberry purée through a fine-mesh sieve or strainer set over a large bowl; press purée, using a rubber spatula or wooden spoon, to extract juices. Discard solids.
2. 2 Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Stir mascarpone mixture into strawberry purée. Cover the bowl with plastic wrap; refrigerate until chilled, 3 hours to overnight.
3. 3 Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.
4. 4 Set gelato aside at room temperature before serving, 10 to 15 minutes.

By manella

Ingredients

• ✓ mascarpone cheese
• eggnog
• egg yolk
• white sugar
• vanilla extract
• nutmeg
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place 4 ramekins or custard cups into a shallow baking dish; add enough water to come halfway up the sides of the ramekins.
2. 2 Heat eggnog in a pan over medium heat; cook and stir occasionally until simmers, about 10 minutes.
3. 3 Meanwhile, beat egg yolks and sugar together in a mixing bowl until light colored and frothy. Stir in mascarpone until well blended and smooth; whisk in 1/4 cup heated eggnog. Gradually whisk in remaining eggnog. Pour custard through a fine-mesh-sieve to remove any egg strands. Stir in vanilla extract, nutmeg, and cinnamon. Pour into the prepared ramekins, dividing evenly.
4. 4 Bake in the preheated oven until custard set, 30 to 45 minutes. Centers should wiggle slightly when shaken, but not be soupy.
5. 5 Remove from oven and cool 30 minutes; refrigerate at least 3 hours before serving.

By Brian M Jones

Ingredients

• ✓ mascarpone cheese
• egg
• sugar
• espresso
• vanilla extract
• bread
• marsala wine
• sugar
• salt

Instructions

1. 1 Gather ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
2. 2 Crack egg into a baking dish. Add white sugar, espresso, and vanilla extract. Whisk to combine. Place bread slices into the dish and toss in the mixture to saturate; let sit for 10 to 15 minutes to fully absorb.
3. 3 Transfer bread slices to the prepared pan and drizzle any accumulated coffee mixture liquid over top.
4. 4 Bake toast in the center of the preheated oven until custard is cooked and bread bounces back slightly when touched, 20 to 25 minutes. Transfer slices to a wire rack to cool to room temperature.
5. 5 Meanwhile, pour wine into a saucepan. Add sugar and cook over medium heat until reduced to about 1 tablespoon. Remove from heat and let cool.
6. 6 Place mascarpone cheese into a bowl and add cooled wine reduction and a very small pinch of salt. Stir with a spatula until combined. Chill before piping or spreading on cooled toast. Top with shaved chocolate.

By John Mitzewich

Ingredients

• ✓ mascarpone cheese
• graham cracker crumb
• butter
• cream cheese
• egg
• lemon zest
• lemon juice
• sugar
• stevia
• vanilla
• edible flower

Instructions

1. 1 Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
2. 2 In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
3. 3 In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.
4. 4 Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

By In The Raw

Ingredients

• ✓ mascarpone cheese
• graham cracker crumb
• white sugar
• cocoa powder
• butter
• cream cheese
• lemon zest
• lemon juice
• vanilla extract
• white sugar
• heavy cream
• strawberry
• blueberry

Instructions

1. 1 Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
2. 2 Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
3. 3 Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
4. 4 Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
5. 5 Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
6. 6 Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.
7. 7 Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.
8. 8 Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.

By John Mitzewich

Ingredients

• ✓ mascarpone cheese
• all-purpose flour
• baking powder
• baking soda
• butter
• butter
• milk
• sugar
• egg white
• vanilla extract
• food coloring
• heavy cream
• confectioners sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
2. 2 Sift together the flour, baking powder, and baking soda.
3. 3 Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
4. 4 Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
5. 5 Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
6. 6 Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
7. 7 Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.

By Magda

Ingredients

• ✓ mascarpone cheese
• cooking spray
• chocolate cookie crumb
• sugar
• stevia
• butter
• cream cheese
• sugar
• stevia
• egg
• vanilla
• orange zest
• orange juice
• sugar
• stevia
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.
2. 2 In a medium bowl, stir to combine cookie crumbs, sugar, stevia, and butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until set, about 15 minutes. Let cool completely.
3. 3 Lower oven temperature to 325 degrees F.
4. 4 In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until combined and smooth. Scrape into the pan.
5. 5 Place pan in a large roasting pan with high sides. Pour in enough scalding hot water to come halfway up the pan sides. Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.
6. 6 Remove cheesecake from water bath, remove foil, and let cool completely at room temperature. Refrigerate for at least 24, and up to 48, hours.
7. 7 In a medium saucepan, combine orange juice, sugar, and stevia. Bring to a boil; stir in cranberries and simmer, stirring occasionally, until thick and glossy, 10 to 15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.
8. 8 Before serving, spread cranberry sauce on top of cheesecake.

By In The Raw

Ingredients

• ✓ mascarpone cheese
• egg
• white sugar
• all-purpose flour
• vanilla extract
• confectioners' sugar
• sugar
• water
• coffee
• rum
• confectioners' sugar
• dark rum
• vanilla extract
• heavy cream
• semisweet chocolate
• confectioners sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
3. 3 Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about 1/2 inch tall.
4. 4 Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
5. 5 Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to cool.
6. 6 To make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup rum until sugar is dissolved. Set aside.
7. 7 To make the filling, combine mascarpone, 2 cups confectioners' sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the heavy cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
8. 8 To assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. Place one of the ladyfinger rounds in the bottom of the pan. Brush generously, but do not soak completely, with syrup. Place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. Brush generously with syrup.
9. 9 Spread half of the filling mixture over the first ladyfinger round in the pan. Place the remaining ladyfinger round on top of the filling. Soak the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
10. 10 To serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. Dust with confectioners' sugar just before serving.

By Emily B

Ingredients

• ✓ mascarpone cheese
• mint leaves
• sugar
• heavy cream
• vanilla extract
• powdered sugar
• water
• cornstarch
• white sugar
• blackberry
• salt
• thyme
• flour
• egg
• vanilla extract
• powdered sugar
• butter

Instructions

1. 1 Beat butter in a large bowl with an electric mixer until creamy. Add 1/4 cup confectioners' sugar and 1/2 teaspoon vanilla extract; beat to combine. Add egg; beat until incorporated. Gradually beat in flour, thyme, and salt until dough comes together and pulls away from the sides of the bowl. Knead dough slightly; shape into a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom.
3. 3 Press dough evenly into the prepared tart pan.
4. 4 Bake in the preheated oven until lightly browned, 12 to 14 minutes. Cool completely before filling, about 30 minutes.
5. 5 Combine 1/2 blackberries and 1/2 tablespoon white sugar in a small saucepan over medium-low heat; cook and stir, crushing berries with a spoon, 4 to 5 minutes. Press mixture through a fine-mesh sieve; discard solids. Return crushed berries to the saucepan.
6. 6 Combine cornstarch and cold water in a small bowl; add to the crushed berries and cook over medium heat until comes to a boil and starts to thicken, 3 to 5 minutes. Cool.
7. 7 Beat mascarpone cheese, 3/4 cup confectioners' sugar, and 1 teaspoon vanilla extract in a bowl with an electric mixer until smooth.
8. 8 Beat cream in a chilled glass or metal bowl with an electric mixer until frothy. Add 1 tablespoon white sugar gradually, continuing to beat until stiff peaks form. Fold whipped cream into mascarpone mixture; mix well. Spread filling evenly into the cooled crust. Drop teaspoonfuls blackberry sauce on top of filling; gently cut through sauce and filling using a knife to swirl. Garnish top of tart with remaining 1/2 blackberries and mint.

By Kim's Cooking Now

Ingredients

• ✓ mascarpone cheese
• cinnamon
• eggnog
• whipping cream
• powdered sugar
• vanilla extract
• powdered sugar
• salt
• allspice
• ginger
• baking powder
• cinnamon
• all-purpose flour
• applesauce
• molasses
• white sugar
• egg
• flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with foil. Spray the foil and the sides of the pan with nonstick spray.
2. 2 Place eggs in a large bowl; beat with an electric mixer on high speed for 5 minutes. Gradually beat in sugar, molasses, and applesauce.
3. 3 Stir flour, cinnamon, baking powder, ginger, allspice, and salt together in a separate bowl. Add to the wet ingredients and mix to combine. Spread into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 12 minutes.
5. 5 Lay a kitchen towel on a work surface and sprinkle liberally with 1/4 cup powdered sugar, or as needed. Remove cake from the oven and immediately turn out onto the towel.
6. 6 Start at the narrow end and roll the towel and cake together. Let sit until completely cool, about 2 hours. The cake will be sticky, soft, and spongy; it might come off a little on your fingers, but that's okay.
7. 7 Place mascarpone cheese in a medium mixing bowl. Beat with a hand mixer or an electric wire whisk and gradually add vanilla, followed by 1 cup powdered sugar. Slowly add whipping cream and continue to beat until icing becomes light and fluffy. Mix in eggnog.
8. 8 Unroll the cooled cake and gently remove the towel. Spread about 1/2 of the filling over the cake, leaving about 1/2 inch uncovered at the edges. Start at the narrow end and re-roll the cake. As you roll, the filling will shift a little and you may need to remove some if you've put too much on; that's okay, just have a knife handy to scrape off any excess as you roll.
9. 9 Cut into slices. Top with remaining filling and dust with cinnamon and powdered sugar. Or, wrap cake in plastic wrap before slicing, and refrigerate for up to 24 hours before serving.

By LBurns

Ingredients

• ✓ mascarpone cheese
• sugar
• vanilla extract
• egg yolk
• cream-filled sponge cake
• coffee liqueur

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

Ingredients

• ✓ mascarpone cheese
• heavy cream
• white sugar
• espresso
• ladyfinger cookie

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

Ingredients

• ✓ mascarpone cheese
• cream cheese
• sugar
• heavy cream
• mango
• graham cracker pie crust

Instructions

1. 1 Beat cream cheese, mascarpone cheese, and sugar together until creamy. Blend in heavy cream to make a thick, custard consistency. Fold in drained mangoes. Divide mixture between prepared crusts. Refrigerate until ready to serve.

By Kay5103

Ingredients

• ✓ mascarpone cheese
• ladyfinger
• coffee
• amaretto liqueur
• powdered sugar
• cocoa powder

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

Ingredients

• ✓ mascarpone cheese
• egg
• white sugar
• maple syrup

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

Ingredients

• ✓ mascarpone cheese
• strawberry
• raspberry
• white sugar
• vanilla sugar
• yogurt

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

Ingredients

• ✓ mascarpone cheese
• strawberry
• white sugar
• whipped topping
• angel food cake

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

Ingredients

• ✓ mascarpone cheese
• digestive biscuit
• butter
• cream cheese
• white sugar
• heavy cream
• strawberry

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

Ingredients

• ✓ mascarpone cheese
• egg yolk
• white sugar
• vanilla extract
• ladyfinger
• coffee
• cocoa powder

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

Ingredients

• ✓ mascarpone cheese
• all-purpose baking flour
• white sugar
• egg
• vanilla extract
• all-purpose baking flour
• baking powder
• milk

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

Ingredients

• ✓ mascarpone cheese
• white sugar
• butter
• cinnamon
• plantain
• puff pastry
• confectioners sugar

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

Ingredients

• ✓ mascarpone cheese
• strawberry
• sugar
• confectioners' sugar
• ricotta cheese
• vanilla extract
• heavy cream
• tart shell

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

Ingredients

• ✓ mascarpone cheese
• white sugar
• lemon juice
• water
• egg
• ladyfinger
• raspberry
• raspberry

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

Ingredients

• ✓ mascarpone cheese
• egg
• white sugar
• brandy
• heavy cream

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

Ingredients

• ✓ mascarpone cheese
• sugar
• amaretto liqueur
• heavy cream
• espresso
• ladyfinger
• unsweetened chocolate

Instructions

1. 1 Whisk mascarpone cheese, sugar, and amaretto liqueur together in a bowl until smooth.
2. 2 Beat cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: whipped cream should form soft mounds rather than a sharp peak. Fold whipped cream into mascarpone mixture. Pour espresso into a separate bowl.
3. 3 Dip 12 ladyfingers into espresso; arrange dipped ladyfingers in an 8-inch square baking pan. Spread ½ mascarpone mixture over ladyfingers; grate 1 chocolate square over mascarpone layer. Dip remaining 12 ladyfingers into espresso; arrange dipped ladyfingers on top. Spread remaining ½ mascarpone mixture over ladyfingers; grate remaining 1 chocolate square over mascarpone layer. Refrigerate tiramisu until set, at least 2 hours.

By Meredith