Type what you have

Ingredients

• ✓ mascarpone cheese
• milk
• all-purpose flour
• egg
• vegetable oil
• white sugar
• vanilla extract
• kosher salt
• butter
• strawberry jam
• water
• heavy cream
• sugar
• vanilla extract

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

Ingredients

• ✓ mascarpone cheese
• all-purpose flour
• butter
• white sugar
• cream cheese
• sugar
• vanilla extract
• nutmeg
• cinnamon
• strawberry
• blackberry
• kiwi
• white sugar
• cornstarch
• water
• lemon juice

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

Ingredients

• ✓ mascarpone cheese
• powdered sugar
• butter
• coffee liqueur
• cocoa powder
• salt
• butter
• cocoa powder
• all-purpose flour
• kosher salt
• egg
• white sugar
• vanilla
• powdered sugar
• heavy cream
• dark chocolate chip

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

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ mascarpone cheese
• lemon tea cookie
• butter
• blueberry
• white sugar
• cornstarch
• lemon curd
• whipped topping

Instructions

1. 1 Thoroughly mix crushed lemon cookies and butter together in a bowl.
2. 2 Press cookie mixture into the bottom of an 8-inch springform pan.
3. 3 Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
4. 4 Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
5. 5 Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
6. 6 Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
7. 7 Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.

By dana

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
• sugar
• brown sugar
• water
• white chocolate chip
• cream cheese
• evaporated milk
• sweetened condensed milk
• egg

Instructions

1. 1 Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
2. 2 Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.
3. 3 Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.
4. 4 Preheat an oven to 325 degrees F (165 degrees C).
5. 5 Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
6. 6 Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.
7. 7 Pour the cream cheese mixture over the hardened caramel.
8. 8 Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
9. 9 Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
10. 10 Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.

By LISA

Ingredients

• ✓ mascarpone cheese
• pie dough
• blueberry
• lemon juice
• gelatin
• white sugar
• heavy cream
• vanilla extract
• sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
2. 2 Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
3. 3 Place a round piece of parchment paper on top of each crust and add pie weights.
4. 4 Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
5. 5 While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
6. 6 Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
7. 7 Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
8. 8 Cover and chill in the refrigerator for at least 4 hours, or overnight.
9. 9 When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
10. 10 Top each pie with whipped cream and blueberries.

By Jamie Davies

Ingredients

• ✓ mascarpone cheese
• sponge cake
• coffee
• brandy
• confectioners sugar
• cocoa powder

Instructions

1. 1 Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten it well, but not soak it.
2. 2 Beat together the mascarpone and the confectioners' sugar until fluffy. Spread half the cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining cheese on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

By Michelle

Ingredients

• ✓ mascarpone cheese
• pie crust
• pumpkin puree
• sweetened condensed milk
• egg
• pumpkin pie spice
• milk
• maple syrup
• flour

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Fit pie crust into a 9-inch pie dish and place it on a baking sheet.
2. 2 Combine pumpkin puree, condensed milk, eggs, and pumpkin pie spice in a large bowl. Mix until combined and set aside.
3. 3 Make the cheesecake swirl: In a medium, microwave-safe bowl stir together mascarpone, milk, maple syrup, and flour. Microwave on high power until the cheese is completely melted, 20 to 30 seconds. Stir the mixture until completely smooth. (This will make swirling easier.)
4. 4 Add about two-thirds of the cheese mixture into the pumpkin filling and stir to combine. Pour the pumpkin filling into the pie shell. Spoon the remaining mascarpone mixture on top in about 10 or so dollops. Use a thin knife or toothpick to swirl the cheesecake dollops into the pumpkin pie filling to create a swirl pattern.
5. 5 Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue to bake until filling is set around the sides but jiggles like jello in the center, erring on the side of undercooking as the pie continues to cook as it cools, 30 to 35 minutes. Turn the oven off, open the oven door, and let cool for one hour in the oven before transferring into the fridge to cool completely.
6. 6 Remove from the oven, set on a wire rack, and cool completely before serving.

By Jesse Szewczyk

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
• egg yolk
• white sugar
• port wine
• heavy cream
• coffee-flavored liqueur
• rum
• chocolate sandwich cookie
• cocoa powder

Instructions

1. 1 Beat egg yolks in the bowl of a double boiler until fluffy. Beat sugar into egg yolks until incorporated; beat in wine. Heat egg mixture over the double boiler until the cream thickens and small bubbles appear, about 5 minutes.
2. 2 Stir the mascarpone cheese with a rubber spatula in a bowl until creamy. Pour egg mixture over the cheese; beat until filling is smooth.
3. 3 Beat cream in a bowl with an electric mixer until soft peaks form; fold into cheese mixture.
4. 4 Combine coffee-flavored liqueur and rum in a small bowl. Dunk enough cookies in the liquor to create a layer across the bottom of a baking pan; arrange cookies in the baking pan to create a cake base. Cover cookies with half of the filling. Dunk a second layer of cookies; arrange on the filling. Top with remaining filling; sprinkle with cocoa powder.
5. 5 Place in the refrigerator until chilled, 3 to 4 hours.

By Mama Whitehall