Type what you have

Ingredients

• ✓ mascarpone cheese
• russet potato
• egg yolk
• milk
• salt
• black pepper
• cayenne pepper
• butter

Instructions

1. 1 Place potato halves into a large pot of salted water, bring to a boil, and reduce heat to medium-low. Cook until very tender, about 15 minutes. A knife should pierce the middle of a potato half easily. Transfer potatoes to a colander and drain thoroughly, about 5 minutes.
2. 2 Preheat oven to 425 degrees F (220 degrees C).
3. 3 Whisk mascarpone cheese in a mixing bowl until smooth. Stir egg yolk and milk into mascarpone cheese, whisking until smooth; season with salt, black pepper, and cayenne pepper.
4. 4 Transfer potatoes to a separate large mixing bowl, add butter chunks to potatoes, and season with salt and black pepper. Mash butter into potatoes with a potato masher until fluffy; a few lumps are okay. Whisk mascarpone mixture into mashed potatoes.
5. 5 Spread mashed potatoes into a 9x13-inch baking dish. Smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.
6. 6 Bake in the preheated oven until potatoes are heated through and top is golden brown, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ mascarpone cheese
• orzo pasta
• butter
• olive oil
• onion
• blue cheese
• spinach
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
3. 3 In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.

By Lindsay Perejma

Ingredients

• ✓ mascarpone cheese
• graham cracker crumb
• butter
• cream cheese
• white sugar
• sugar
• matcha green tea powder
• heavy cream
• gelatin
• water
• confectioners' sugar
• strawberry

Instructions

1. 1 Stir graham cracker crumbs and melted butter together in a bowl until moistened; press crumb mixture evenly into the bottom of a 7-inch round springform pan. Place pan in refrigerator until cold, about 20 minutes.
2. 2 Beat cream cheese and 6 tablespoons plus 1 teaspoon sugar together in a bowl with an electric mixer until smooth; beat in mascarpone cheese. Stir 3 tablespoons green tea powder into cheese mixture.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Fold whipped cream into cream cheese mixture.
4. 4 Stir gelatin into warm water in a small bowl until dissolved. Stir gelatin mixture into cream cheese mixture; pour mixture over refrigerated graham cracker crust. Chill in the refrigerator until firm, at least 4 hours.
5. 5 Dust top of tiramisu with green tea powder and confectioners' sugar; decorate with sliced strawberries.

By Miho

Ingredients

• ✓ mascarpone cheese
• lasagna noodle
• rotisserie chicken
• cheese blend
• garlic
• italian seasoning
• white pepper
• olive oil
• onion
• egg
• alfredo sauce

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
2. 2 Meanwhile mix shredded chicken, Italian cheese, mascarpone cheese, garlic, Italian seasoning, and white pepper together in a large bowl until combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Heat oil in a skillet over medium heat; add onion. Cook and stir until the onion is soft and translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion begins to brown, about 5 minutes more. Add garlic and saute until fragrant, 1 to 2 minutes. Add to the chicken mixture with egg; mix to combine.
5. 5 Spread chicken mixture onto a lasagna noodle and roll up. Place roll-up seam-side down in an 8-inch square baking dish. Repeat with remaining roll-ups. Pour Alfredo sauce over top.
6. 6 Bake in the preheated oven until hot and bubbly, about 45 minutes.

By Jon OBrien

Ingredients

• ✓ mascarpone cheese
• olive oil
• zucchini
• cooking spray
• all-purpose flour
• active dry yeast
• sugar
• salt
• vegetable oil
• water
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Fry the zucchini in the oil until golden brown, 5 to 8 minutes on each side. Remove from heat and set aside.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch pizza pan with cooking spray.
3. 3 Combine the flour, yeast, sugar, and salt in a bowl. Slowly stir in the vegetable oil and warm water. Knead the dough until well blended. On a floured surface, roll the dough out with a rolling pin to fit the prepared pizza pan. Roll the crust thin, and fold over the edges to form a rim. Spread the pizza sauce over the dough, and sprinkle the mozzarella cheese on top. Arrange the zucchini slices over the cheese.
4. 4 Bake in the preheated oven until the cheese is melted and the crust is browned, about 15 minutes. Spoon dollops of mascarpone cheese over the pizza. The cheese will melt onto the pizza and spread naturally. Allow the pizza to cool for 5 to 10 minutes before slicing and serving.

By cdelemos

Ingredients

• ✓ mascarpone cheese
• water
• butter
• salt
• pepper
• polenta
• olive oil
• shrimp
• hazelnut
• prosciutto
• hazelnut liqueur
• heavy cream
• green onion

Instructions

1. 1 In a medium-size pot bring water to a boil. Add butter, salt, and pepper. Mix in dry polenta and let cook until thickened, approximately 8 minutes.
2. 2 When the polenta has thickened, gently blend mascarpone cheese into it. Remove the pan from heat. Spread polenta-cheese mixture to a 2-inch thickness on an oil-coated surface. When cool, cut a disk using a drinking glass as a cutter. Saute polenta disks in olive oil, in a non-stick skillet. Set aside. (Can be prepared in advance).
3. 3 Coat shrimp with hazelnuts and wrap each with a slice of ham. In a skillet, saute shrimp carefully in remaining olive oil. Remove shrimp from the pan and keep them warm.
4. 4 Pour hazelnut liquor into another skillet (or the same skillet used to saute the shrimp, cleaned). When hazelnut flavored liquor is hot (but well under the boiling point), carefully flambe (by touching the edge of the pan with the flame of a match or taper). Be careful and stand back when cooking with open flame! When flames die down, add cream and remaining hazelnuts. Lower heat and continue cooking until mixture thickens.
5. 5 To assemble, place a polenta disk in the center of a serving dish. Arrange shrimp around the plate. Drizzle sauce mixture on top. Garnish with green onions.

By PEGW

Ingredients

• ✓ mascarpone cheese
• cheese ravioli
• butter
• black pepper
• skim milk
• pumpkin puree
• pecorino romano cheese
• brown sugar
• cinnamon
• salt
• nutmeg
• salt
• black pepper
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
2. 2 Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

By rlegrand

Ingredients

• ✓ mascarpone cheese
• medium seashell pasta
• butter
• olive oil
• parsley
• garlic
• button mushroom
• asparagus
• onion powder
• salt
• black pepper
• scallop
• milk

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
2. 2 Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
3. 3 Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
4. 4 While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
5. 5 Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.

By Andy Smith

Ingredients

• ✓ mascarpone cheese
• fusilli pasta
• olive oil
• green onion
• garlic
• kale
• cherry tomato
• zucchini
• salt
• black pepper
• rosemary
• almond
• parmesan cheese

Instructions

1. 1 Cook pasta in salted water according to the package instructions.
2. 2 While pasta is cooking, heat olive oil in a 12-14 inch skillet or saute pan. Add onions and saute until soft and glassy, but not brown. Add garlic and cook for a minute stirring constantly. Add kale and cook until it is soft but still bright green and textured, about 2 minutes. Add cherry tomatoes and zucchini, season with salt and pepper. Cook for an additional 1-2 minutes. Remove from heat.
3. 3 Drain pasta into a large bowl, add Mascarpone and rosemary, stir well. Stir in the kale-tomato mixture. Top with almonds and shaved BelGioioso Parmesan cheese.

By BelGioioso Cheese

Ingredients

• ✓ mascarpone cheese
• tomato paste
• onion
• garlic
• water
• olive oil
• salt
• black pepper
• eggplant
• zucchini
• yellow squash
• red bell pepper
• yellow bell pepper
• thyme

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

Ingredients

• ✓ mascarpone cheese
• cayenne pepper
• dill
• salt
• lemon zest
• paprika
• creme fraiche
• wonton wrapper
• jalapeno pepper
• cayenne pepper
• salt
• seafood seasoning
• dungeness crabmeat
• crabmeat
• worcestershire sauce
• dijon mustard
• egg
• saltine cracker

Instructions

1. 1 Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
2. 2 Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
3. 3 Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
4. 4 Bring a pot of salted water to a boil.
5. 5 While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
6. 6 Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
7. 7 Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

By John Mitzewich

Ingredients

• ✓ mascarpone cheese
• herb
• cherry tomato
• heavy cream
• white wine
• clam juice
• lobster meat
• black pepper
• lemon zest
• lemon juice
• tarragon
• basil
• chive
• shallot
• garlic
• butter
• kosher salt
• egg
• all-purpose flour

Instructions

1. 1 Place flour in a large bowl and create a well in the center. Add eggs and 1/4 teaspoon salt to well; beat using a fork to break up egg mixture. Slowly begin to incorporate flour into egg mixture, stirring from the center and gradually working outwards until shaggy pieces of dough begin to form. Use your hands to bring shaggy dough pieces together to form a shaggy ball. Transfer shaggy ball and any remaining flour in bowl to a clean work surface. Knead, pressing any loose flour into dough, until dough is smooth and elastic, 10 to 12 minutes.
2. 2 Wrap dough tightly in plastic wrap; let rest at room temperature at least 1 hour or up to 2 hours, or in a refrigerator up to 1 day. (If refrigerating, let come to room temperature before rolling.)
3. 3 Place mascarpone in a small bowl; set aside. Melt 2 tablespoons butter in a medium skillet over medium heat. Add garlic and shallot; cook, stirring often, until softened, about 2 minutes. Stir shallot mixture into mascarpone in bowl along with herbs, lemon zest and juice, pepper, and remaining salt until combined. Gently stir in lobster. Chill, covered, for 15 minutes.
4. 4 While lobster filling chills, unwrap dough, and divide evenly into 2 portions. Place 1 dough portion on a clean work surface; wrap remaining dough portion in plastic wrap. Shape dough into a rectangle; press dough to flatten using heel of hand. Starting with the widest setting, pass dough through pasta machine 2 times. Fold the outer tapered ends of pasta sheet in toward the center like an envelope, so that the width of the pasta sheet is similar to the width of the pasta roller. Pass pasta sheet through widest setting 1 more time. Continue rolling pasta through machine, reducing roller width 1 notch at a time, until sheet is about 1/16-inch thick and you can see the outline of your hand through the sheet. Cut sheet in half crosswise to make them easier to work with. Cover 1 sheet loosely with plastic wrap. Lightly dust work surface with flour and place remaining dough sheet on surface.
5. 5 Leaving a 1-inch edge from the short sides of the dough sheet, place 1-tablespoon mounds of lobster filling 2 inches apart along center of sheet (about 4 to 6 mounds per sheet). Lightly brush dough around lobster filling with water. Loosely lift long edge of dough sheet and fold over filling, lining up edges. Press on dough around each mound to seal and press out air pockets. Using a fluted pastry wheel or pizza cutter, trim the unfolded edge of the ravioli. Cut pasta between mounds to form individual ravioli. Place ravioli on a baking sheet lined with a clean kitchen towel. Cover with a second clean kitchen towel. Repeat process with remaining pasta sheet, dough, and filling.
6. 6 Cut remaining 4 tablespoons butter into 4 pieces. Bring clam juice and wine to a simmer in a large skillet over high heat. Simmer, undisturbed, until reduced to about 1/3 cup, about 7 minutes. Gradually stir in remaining 4 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Stir in heavy cream. Cook over high heat, stirring often, until sauce is thick enough to lightly coat back of a spoon, about 2 minutes. Stir in tomatoes. Remove from heat and cover to keep warm.
7. 7 Bring a large pot of salted water to a boil over high heat. Working in 2 batches if needed, boil ravioli until tender, 4 to 6 minutes. Drain. Divide ravioli among 4 plates. Drizzle cream sauce evenly over ravioli. Garnish with herbs.

By Elizabeth Mervosh

Ingredients

• ✓ mascarpone cheese
• parmesan cheese
• farfalle pasta
• parmesan cheese
• white pepper
• milk
• lemon
• dijon mustard
• garlic
• spinach
• pesto sauce
• sun-dried tomato
• black pepper
• salt
• garlic powder
• chicken breast
• onion
• olive oil
• bacon

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cooled.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir crumbled bacon and onion in the hot oil until onion is translucent, about 5 minutes. Stir chicken into mixture and season with garlic powder, salt, and black pepper. Cook and stir until chicken is no longer pink inside and lightly browned outside, about 10 minutes.
3. 3 Stir sun-dried tomatoes and pesto in a large skillet over medium heat until pesto gives off a little oil, about 2 minutes; stir in spinach and cook until wilted, stirring constantly.
4. 4 Mix mascarpone cheese, 2 cloves of garlic, Dijon mustard, lemon juice, milk, and white pepper in a saucepan over medium heat. Cook until smooth and bubbling, stirring constantly, about 5 minutes; stir in 1/2 cup Parmesan cheese until cheese has melted, 2 to 3 more minutes. Pour sauce over chicken and bacon mixture.
5. 5 Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Gently fold pasta into chicken mixture and transfer to a serving bowl. Top with spinach mixture and sprinkle with 1 more tablespoon Parmesan cheese, or to taste.

By landelah

Ingredients

• ✓ mascarpone cheese
• paprika
• black pepper
• salt
• mustard
• brown sugar
• onion
• butter
• meyer lemon juice
• salmon
• lemon zest
• white pepper
• caper brine
• dill
• caper
• red onion
• mustard
• sour cream
• chive
• asparagus
• lasagna noodle
• cooking spray
• salt
• olive oil
• water

Instructions

1. 1 Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
3. 3 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.
4. 4 Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.
5. 5 Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish.
6. 6 Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.
7. 7 Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

By SWEETEC

Ingredients

• ✓ mascarpone cheese
• heavy cream
• vanilla extract
• white sugar

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

Ingredients

• ✓ mascarpone cheese
• pumpkin puree
• white sugar
• cinnamon
• apple
• orange juice concentrate

Instructions

1. 1 Mix mascarpone cheese, pumpkin puree, and cinnamon together in a bowl; add mashed apples and orange juice concentrate and stir until smooth. Refrigerate dip until chilled, about 1 hour.

By cookingirls

Ingredients

• ✓ mascarpone cheese
• powdered sugar
• butter
• vanilla paste

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

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
• bread
• butter
• peach
• honey

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

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
• peanut butter
• honey
• vanilla
• salt
• semisweet chocolate chip
• pretzel crisps

Instructions

1. 1 Cream together peanut butter, mascarpone cheese, honey, vanilla and salt until well blended. Stir in chocolate chips.
2. 2 Serve with Snack Factory® Pretzel Crisps® for dipping.

By stormybeach

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