Mmmm… mascarpone cheese.
The thick, creamy Italian cheese is probably best known as an ingredient in tiramisu, but it also brings a richness to a host of other sweet treats as well (it makes a tasty alternative to cream cheese for cheesecake). The downside to the delicious cheese is that it can be difficult to find if you live in a smaller town with only one market. In addition, mascarpone cheese is quite expensive. You could make your own, but doing so requires getting your hands on tartaric acid. (Tartaric acid is found in grapes). I’ve only seen it available at a handful of stores that sell wine making supplies and would rather spare myself the pain of hunting it down and simply purchase the ready made mascarpone.
If you love the creamy texture it lends to Italian desserts then you will love the way it tastes in the following recipes. Both are easy to prepare and are a great way to use up leftover berries you picked earlier this summer.
MINTY MASCARPONE ANGEL FOOD CAKE
Ingredients:
1 store-bought (or homemade) 8-to 10-inch angel food cake
8 ounces Mascarpone cheese
1/2 cup powdered sugar
1 teaspoon pure mint extract
2 ounces mint chocolate bar (I use Andes Chocolate Mints), shredded
Fresh strawberries and mint leaves for garnish
Directions:
Split the angel food cake in half horizontally.
With electric mixer, cream cheese and sugar. The mixture should be thick enough to spread—if not, add additional sugar. Do not over mix. Stir in mint extract. Fold in shredded mint chocolate.
Spread the top of the bottom cake half with half the mixture. Top with top half and frost with remaining mixture. Do not frost sides of cake.
Refrigerate until serving time.
Garnish with strawberries and mint leaves.
RASPBERRY AND MARSCARPONE PARFAIT
Ingredients:
8 chocolate-almond biscotti
2/3 cup very strong coffee
1/2 pound Mascarpone
1 egg
1/4 cup sugar
1/2 cup whipping cream
1 pint fresh raspberries, washed and well dried
Directions:
Break the biscotti into small pieces or pulse in food processor until roughly crumbled. Combine biscotti with coffee in small bowl and set aside.
Combine the Mascarpone, egg and sugar in a medium bowl. Beat just until blended with electric mixer. Do not over mix. In another bowl, whip the cream. Gently fold cream into Mascarpone mixture.
In parfait glasses layer some of the biscotti mixture, some of the berries and some of the Mascarpone mixture. Repeat layers. Top each with a raspberry. Refrigerate until ready to serve.
Serves 6.
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