Recipes with mascarpone. Dessert with mascarpone: a gift from the chefs of Italy. Amazing dessert recipes with mascarpone, available at home. Dessert with mascarpone - general principles of preparation

Delicate homemade mascarpone cheese - recipes made from cream, sour cream or cottage cheese. Prepare this Italian delicacy at home.

• Cream 10% – 300 ml
• Cream 20% – 300 ml
• Lemon juice - 20 ml

Pour the cream into the multicooker bowl (I still grease the bowl with butter just in case).

Close the multicooker bowl. Use the “Program selection” button to set the Milk porridge/desserts program.

Press the “Cooking time” button to set 10 minutes. Press the “Start” button.

3 minutes before the end of cooking, open the lid and add lemon juice.

Cook until the end of the program with the lid open, stirring constantly.

Pour the finished mixture into a separate container and let cool (I leave it directly in the multicooker bowl for 20-30 minutes).

Fold the gauze into four layers, place it on a sieve and place the cooled mass into it.

Leave the gauze with the creamy mixture suspended over the container for 3-6 hours.

As I do in the last stages: I put a sieve on the pan, put the remains of the applied canvas for cresotom embroidery on top of it (stocks from the 80s) and pour in the mascarpone, leave it just like that in the sieve without hanging it, you just need to make sure that the sieve does not touch the buttermilk. It drains for me in about 40-60 minutes, I’m happy with this consistency, it’s very delicate.

Recipe 2: mascarpone for cake at home

The main thing in this recipe is to strictly adhere to the specified recommendations, and then you will receive a product very close to the original.

• Animal cream (25%) 1 l
• Lemon 2 pcs.

We only have 2 ingredients, but they also require some preparation. Cream needs to be of animal origin, without any additives, with a fat content of at least 25%. Pour the specified amount of cream into a clean and dry saucepan, the smaller of the two in diameter, and then install a thermometer in it. Monitoring the temperature to which the cream is heated is very important in this recipe.

Lemons need to be washed, cut in half and squeezed into a plate. To prepare mascarpone we need 3 tablespoons of juice.

Using a thermometer, we will monitor the temperature of the cream, and using a spoon, we will stir it constantly. Turn on the heat under a larger saucepan and pour water into it. Then we place a smaller saucepan inside it, into which we have already poured the cream. Over medium heat, bring the water to a boil, and then reduce it a little and wait until the temperature in the pan with cream reaches 85 degrees.

After this, remove the cream from the stove, but do not turn off the heat - it will still be needed. Pour in lemon juice in a thin stream, continuously stirring the cream. Look at the thermometer - the temperature should drop to 82 degrees. Return the pan to the water bath and continue stirring the cream, not allowing the temperature to rise above 84 degrees.

No one can tell you a specific time for heating the cream. But there is an excellent reference point - the spoon you use to stir the cream. Pay attention to how the cream flows from it; I will provide photographs of different stages for clarity.

The photo on the left shows the initial stage, when you just added lemon juice. And in the photo on the right - after some heating. But this is not yet what we need.

When the heated cream becomes like a thick cream and begins to flow from the spoon in a slow stream, enveloping its walls, you can turn off the heat and remove the pan with the cream from the water bath. Without stopping stirring, cool the cream to 45 degrees.

First, wrap a colander with a layer of gauze and pour the condensed cream into it. Place a bowl under a colander; the liquid part of the whey will actively drain into it. As the cream shrinks, scrape it off the cloth with a spoon and throw it into the center with the rest. When the serum stops actively dripping, transfer it to gauze folded in 5-6 layers and hang it with a bag, letting it hang overnight and “drip.” For those who have prepared cottage cheese at home, this process is familiar.

In the morning, remove the gauze bag with whey, put it back in the colander, place a pressure on top in the form of a jar of water or another heavy object, and then put this structure in the refrigerator until the evening - for 9-10 hours. You can take out the bag, carefully mix the contents, and control the density of the mascarpone. When it reaches the limit you need, you can remove the mascarpone from the refrigerator. This is what you should get:

If the cheese turns out a little lumpy, don’t worry - when you beat it into cream, the lumps will disappear and the mascarpone will be as it should be. As an example, I also want to show you the difference between preparing mascarpone from 10% cream (left) and 20% cream (right):

As you can see, it is better to use high-quality, fresh and heavy cream. Then the mascarpone will turn out soft.

We have prepared delicious soft mascarpone cheese, which can be used in making tiramisu or other dessert, or simply spread on bread. Bon appetit!

Recipe 3: homemade mascarpone cheese (with photos step by step)

When preparing mascarpone, cream with a fat content of 25% is heated in a water bath to 75-90 degrees and, while stirring, tartaric acid (traditional method), lemon juice or white wine vinegar is added to begin the process of milk protein coagulation.

To prepare, you will need a thermometer with which you can track the desired heating temperature.

• Heavy cream from 25%1 l
• Lemon juice 3 tbsp. l.

Take the cream and pour it into a dry saucepan.

Squeeze lemon juice.

Place the saucepan with cream in a water bath. Bring the cream to a boil and reduce the heat to medium temperature. Keep the cream on the stove until the thermometer shows 85 degrees. Remove the cream from the heat and pour in the lemon juice in a thin stream, stirring constantly. We measure the temperature, it should be 82 degrees. Place the cream in a water bath and simmer, stirring continuously, until the temperature does not exceed 84 degrees.

When the cream thickens and becomes cream-like in consistency, remove from heat and, without stopping stirring, cool to 45 degrees.

Next, using a colander and a cotton towel, strain the resulting creamy mass. The whey should drain into a bowl placed under a colander. As soon as the whey stops actively draining, spoon the creamy mass into a clean towel and hang it overnight.

In the morning, put the almost finished cheese in gauze in a colander, put any pressure on top and put it in the refrigerator for 10 hours.

From time to time it is better to take out the cheese and stir. You may need less time if you want a medium consistency mascarpone. Once you have the desired consistency, remove the cheese from the refrigerator.

If your mascarpone turns out to have small lumps, it’s not a big deal - when stirred with a mixer, the cheese will get the desired homogeneity.

Recipe 4: homemade mascarpone curd cream

• cottage cheese - 350 g;
• cream 20% fat - 200 ml;
• butter - 15 g.

The first thing to start with when making homemade cheese is to transfer the cottage cheese into a blender bowl. Beat the cottage cheese for two to three minutes.

Then add a small piece of softened butter and repeat the procedure.

As a result, we get cottage cheese without lumps, but still quite dense.

Mascarpone cheese itself is quite fatty. It is the fat content that gives it such a delicate texture. Therefore, it is better to choose cream for this recipe with a fat content of at least 20%.

Gradually, in several stages, add cream to the whipped cottage cheese. You may need 150 to 200 ml of cream. Excess cream will turn the mascarpone into runny curd, which should not be allowed.

After each addition of another portion of cream, whip our future mascarpone. As a result, we will get a fairly dense, glossy and homogeneous mixture. This cream is absolutely identical in appearance, taste and composition to its store-bought counterpart.

It can be stored in the refrigerator for up to four days in a tightly sealed food container.

Recipe 5, step by step: homemade mascarpone cheese

• cream (at least 20% fat) - 1 l
• lemon juice - 3 tbsp.

Pour the cream into the pan and heat it to a temperature of about 80 degrees, it is important not to let it boil.

And then pour lemon juice into the cream.

Stirring, cook for another 10 minutes.

During this time, the cream is fermented and becomes ready for the second stage.

The gauze needs to be folded in several layers, tie it, filter the liquid and leave it like that overnight.

In the morning, in a gauze bag we will have a soft, oily mixture, which, in fact, is mascarpone cheese.
Mascarpone hardens in the refrigerator. But if you keep it for 15 minutes at room temperature, it becomes extremely tender.

Try also making a delicious homemade dessert. Bon appetit!

Recipe 6: how to make creamy mascarpone

Mascarpone is a cheese not only for desserts; it goes perfectly with fish, meat pates, pasta, sauces, and salad dressings.

• Heavy cream – 500 ml
• Lemon juice – 1 tbsp. spoon

Pour fresh heavy cream into a saucepan and heat over low heat to 90 degrees, stirring constantly with a wooden spatula (this will take 8-10 minutes). Add lemon juice, strained through a strainer and mix thoroughly. Remove the pan from the stove and leave for 30 minutes to curdle.

Prepare a sieve and a large bowl.

Cover the sieve with gauze folded in 3 layers.

Pour the curdled cream from the pan into a sieve and leave for an hour until all the whey has drained through the cheesecloth into a bowl.

Pour the whey into another bowl, place the sieve back on the bowl and, wrapping everything in cling film, place in the refrigerator for 12 hours.

After 12 hours, the mascarpone is ready.

Store mascarpone in the refrigerator for 4-5 days in a tightly closed container. Bon appetit.

Recipe 7: sour cream mascarpone - how to make it at home

• Cream 500 ml
• Sour cream 250 ml
• Lemon 1 piece
• A pinch of salt
• Sugar a pinch

Keep the heavy cream at room temperature for 25-30 minutes. For an authentic effect, you should choose cream with a fat content of at least 35%; if it is lower, then too much whey will “leave” from the mass in the process.

Mix 20% sour cream at room temperature into the cream.

Squeeze the juice out of the lemon, be sure to remove the seeds.

Pour lemon juice into the creamy sour cream mass, add salt and sugar, stir - the mass will begin to thicken almost immediately.

Line a colander or sieve with thick gauze or a towel, lay out the mascarpone, cover so that the surface of the cheese does not dry out and leave in a plumb line for 12-18 hours.

Beat the prepared thick cream cheese in a blender until smooth.

Place homemade mascarpone in a clean container and store in the refrigerator until use.

The most delicate cream cheese, whose homeland is the Italian region of Lombardy, perfectly complements the most exquisite desserts. In addition to the fact that the Italians have found a use for mascarpone in sweets, they also use this cheese in the same way as we use butter, that is, they spread it on bread and eat it with tea.

Interestingly, mascarpone is not really cheese, because it is made from heavy cream. The milk from which this cream is collected is taken only from cows that feed on a special inflorescence of herbs and flowers. Thanks to this, mascarpone has such a magical aroma.

In general, mascarpone was first prepared at the beginning of the 17th century. Since then, it has become a favorite product used in a wide variety of dishes. But, thanks to the consistency of the cream and delicate milky taste, cheese is more often used in desserts and sweet dishes. Probably the most famous dessert with Italian mascarpone is tiramisu. By the way, tiramisu recipes and details about this dessert can also be found on our website.

Delicate cheesecake with creamy mascarpone is a classic recipe for cottage cheese pie. Cheesecakes, according to some sources, were eaten in Ancient Greece, but, naturally, then the recipes were without mascarpone.

So, for a magical cheesecake you will need:

• mascarpone – 500 g
• fat sour cream - 400 ml
• chicken eggs - 3 pcs
• granulated sugar - 1/2 tbsp
• vanilla
• butter - 150 g
• shortbread cookies - 300 g
• raspberries - 100 g
• cinnamon powder - 1 tsp
• ready-made whipped cream

Like all dessert recipes, this one starts with preparing the base. It will require cookies, butter and cinnamon. Grind the cookies to crumbs, mix with soft butter, add cinnamon powder. Form a base for the cheesecake - bottom and sides, 3cm high. Send the base to harden in the refrigerator.

Using a mixer, thoroughly beat the cheese, sour cream, sugar, vanilla and, when the mixture is already mixed, beat the eggs into it one at a time. Place the finished cream mousse into the mold. Then pour water into a fireproof container. Wrap the form with the filling in foil and lower it into a container of water. The form should be half submerged.

The curd pie is baked at a temperature of 160 degrees. The pie should spend at least 60 minutes in the oven. But, classic recipes for cottage cheese pies may suggest reducing the baking time to 45 minutes.

Cool the finished cheesecake, pour cream over the top and add raspberries. The most delicate dessert with mascarpone is ready!

Trifle is an English sweet that is most often prepared in glasses or other glass containers. Recipes for this dessert are based on sponge cake, fruits, berries, jelly, cream and other delicious ingredients, including soft cheese. And some trifle recipes suggest using cookies instead of sponge cake. This will significantly speed up the cooking process.

Trifle, in addition to its exceptional taste, also boasts an exquisite appearance.

For the berry trifle you will need:

• shortbread cookies - 200 g
• sweet nutmeg liqueur – 100 ml
• bananas - 2 pcs.
• wild berries - 100 g
• medium chicken eggs - 2 pcs
• granulated sugar - 60 g
• mascarpone cheese - 200 g

Break the cookies into pieces and place into prepared glasses. Pour liqueur over the top of the cookies. Then puree the berries and banana in a blender. Pour the resulting puree into glasses so that the layers of liqueur with cookies and fruit mousse are the same size.

Mix yolks and sugar and beat, add cheese. Beat the whites to maximum and very carefully fold them into the mixture of cheese and yolks. Place this mixture on top of the fruit puree.

Place the glasses with the trifle in the refrigerator. Decorate the finished mascarpone desserts with berries with pieces of fruit, mint or cinnamon sticks.

Italian cream cheese makes delicious creamy mousses. There are, of course, a wide variety of recipes, but, probably, cherry cream can rightfully be called the best.

Ingredients for cream:

• ripe cherries - 500 g
• dry red wine - 1 tbsp
• mascarpone – 200 g
• granulated sugar - 2 tbsp
• powdered sugar - 2 tbsp
• strong alcohol (cognac, rum, etc.) - 50 ml
• cinnamon

All recipes for creams based on this cheese require preliminary preparation of the ingredients, so before cooking the cherries you need to rinse, remove the seeds and pour over boiling water. Then pour cognac over them.

Place the cooked cherries in a saucepan, pour wine and a glass of water over them. Add sugar and cinnamon to the mixture, put on fire and cook for a quarter of an hour. Beat the cheese with a blender with powdered sugar and mix with cherry syrup.

This cream can be used in desserts with mascarpone and also as a decoration for pies and cakes.

Check out another recipe for a great raspberry and strawberry cheesecake. And although the author speaks in English, everything is perfectly clear.

How can you replace mascarpone in desserts and baked goods? There are several secrets that help replace cheese in making desserts.

Recipes for substitutes:

• Mix 250 g of soft cheese with a quarter glass of low-fat sour cream
• Mix 250 g of soft cheese with 2 tbsp cream, 1 tbsp butter and 1 tbsp milk
• Mix 250 g of soft cheese with a quarter glass of milk and a quarter glass of cream.

Bon appetit!

Heat to 75-90 °C and add or to begin the coagulation process. Mascarpone contains more than 50% fat in its dry residue and has a creamy consistency, making it ideal for desserts.

Amazing taste qualities make mascarpone a universal product for preparing both hearty main dishes and delicious desserts.

Let’s be curious about what interesting things can be made from mascarpone without spending most of the day in the kitchen.

Ingredients:

• - 2 pcs.
• - 100 gr.
• - 2 pcs.
• - 3 tbsp. l.
• - 3-4 branches
• , - taste.

Wash the chickens thoroughly, pat dry with paper towels and cut along the breastbone. Wash the rosemary, chop the leaves, mix with mascarpone, salt and pepper. Use a thin sharp knife to make cuts in the skin of the chickens, brush with the mascarpone mixture, trying to fill the resulting holes. Fry the chickens in hot oil for 4-5 minutes on each side, place in a baking dish and place in an oven preheated to 200 degrees for 20 minutes. Squeeze the juice from the lemons, pour into the pan in which the chicken was fried, add the remaining mascarpone and simmer over low heat, stirring, for 10 minutes. Serve the chickens with a generous amount of sauce.

Ingredients:

• / - 200 gr.
• - 200 gr.
• - 1/2 pcs.
• - 1/2 bunch
• - taste

Cut the fish into thin slices, squeeze the juice from the lemon, mix the mascarpone with chopped parsley. Sprinkle the fish pieces with lemon juice, place mascarpone on the wide side, and roll up.

Ingredients:

• (bows, spirals) - 300 gr.
• - 250 gr.
• - 150 gr.
• - 1 tbsp. l.
• - 100 gr.
• - 1 tbsp. l.
• - 1 PC.
• - 3 pcs.
• Greens optional
• , - taste.

Boil the pasta according to the directions on the package, at the same time fry the chopped shallots in oil, add the mascarpone, stir and heat thoroughly. Add sour cream and mustard, stir and cook for 2-3 minutes over medium heat. Wash the orange thoroughly, use a special grater to prepare the zest, and squeeze the juice out of the orange. Add the juice and zest, salt and pepper to the mascarpone, stir thoroughly and cook for 4-5 minutes. Break the salmon into pieces and remove the bones. Drain the pasta, add the pasta to the sauce, stir and add the fish. Serve immediately with greens.

Ingredients:

• - 500 gr.
• - 4 things.
• - 125 gr.
• - 100 gr.
• - 150 gr.
• - 150 gr.
• - 125 gr.
• - a pinch.

In a thick-bottomed saucepan, combine water, milk, butter and salt. Bring to a boil, stir vigorously. Quickly add flour (pre-sifted) and mix vigorously. Reduce heat, stirring constantly, until the dough reaches a thick consistency. Remove from heat, cool the dough until warm, add the eggs one at a time, kneading the dough thoroughly each time. The result will be a smooth and shiny, very plastic dough of medium thickness. Using a culinary syringe or bag, place pieces of dough on baking parchment, leaving gaps between profiteroles. Bake in an oven preheated to 190 degrees for 25 minutes, reduce heat to 150-160 degrees and bake for another 10-15 minutes.

Cool the eclairs, mix mascarpone with condensed milk, add chopped nuts or chocolate if desired, and carefully fill the profiteroles with cream. Place in the refrigerator for a couple of hours.

Ingredients:

• - 125 gr.
• - 500 gr.
• - 200 gr.
• - 3 pcs.
• - 2 glasses
• - 1 glass
• - 5 gr.
• - 1/2 tsp.

Grind the cookies using a blender or rolling pin into fine crumbs, mix with butter and cinnamon, mix well. Grease a round mold with butter, place the cookies and press, spreading them over the bottom and forming sides along the edges of the mold (height 3 cm). Mix mascarpone with sugar, add eggs, vanilla sugar and sour cream one at a time, beat thoroughly. Wrap the pan with the base tightly in foil and place it in a large container with boiling water so that the water level is in the middle of the baking pan. Pour the cream onto the base and carefully place in the oven preheated to 170 degrees for 50-55 minutes. Turn off the heat and leave the cheesecake for an hour. Once cooled, transfer the cheesecake pan to the refrigerator overnight. Serve garnished with cinnamon cocoa or melted chocolate.

Light desserts prepared using mascarpone will be an excellent end to any holiday meal. Birthdays, Men's and Women's Days, and, of course, New Year's Eve will not be complete without amazing Italian-style dishes.

Ingredients:

• - 200 gr.
• - 30 gr.
• - 250 gr.
• - 1 PC.
• - 100 gr.
• - 2 tbsp. l.
• - 2 tbsp. l.
• - 1 PC.
• - 1 PC.

Mix milk, egg, sugar, flour and cocoa, prepare thin pancakes by frying on both sides and brushing with butter. Peel the orange, remove the partitions, chop the pulp. Peel the apple, cut into thin slices, then into long pieces. Place mascarpone on each pancake, level with a wide knife or spatula, place fruit and roll into a tight roll. Place in the refrigerator for 2 hours. Using a sharp knife, cut crosswise and serve with vanilla or chocolate sauce.

Do you know, what to cook with mascarpone Italians can make especially tasty dishes, because this product is especially popular among them.

Italian pancakes with mascarpone and berry sauce

Italian pancakes with mascarpone and berry sauce

For 4-6 servings you need:

• 0.5 kg mascarpone cheese
• 150 gr. drain oils
• 300 gr. wheat flour
• 700 ml fresh milk
• 3 eggs
• 1 tbsp. lie Sahara
• 0.5 tsp. salt

For the berry sauce:

• 400 gr. any berries (it’s better to take assorted)
• 100 gr. Sahara
• 30 gr. drain oils

First we bake pancakes. To do this, mix eggs, salt and sugar in a bowl. Add a third of the warm milk and stir. Then add flour in small portions. Stir the dough until completely homogeneous. Then pour in the remaining milk in a thin stream and stir one last time.

Grease the pan with drain. butter and bake pancakes. Place them on a plate, brushing each one with oil to prevent them from sticking together.

Prepare berry sauce: melt butter in a frying pan and add sugar. After the sugar has dissolved, add the berries and fry everything for about 3 minutes.

Now fill each pancake with mascarpone. Place the pancake on a saucer, and place 2-3 tbsp in the center. lie mascarpone (depending on the size of the pancake), give the pancake the shape of a bag, lifting its edges up. The edges can be tied up, or you can simply carefully place the pancake in the shape of an envelope.

These bags should be served hot, after pouring berry sauce over them.

Homemade tiramisu

• 30 pcs. quail eggs (or 6 pcs. chicken)
• 0.5 kg mascarpone
• 400 gr. lady fingers cookies
• 300 ml. espresso coffee
• 8 tbsp. lie powdered sugar
• vanillin and cocoa - to taste

Separate the yolks from the whites. Cool the whites, and beat the yolks with powdered sugar, mascarpone and vanilla until fluffy and fluffy.

Beat the chilled egg whites until thick. Now add the whipped whites to the yolk mixture in small portions and continue beating everything until it becomes a fluffy cream.

Place alternate layers of cream and cookies into the vases (the cookies must be soaked in coffee on both sides before doing this). Make the top layer of cream.

Put the tiramisu in the refrigerator until the feast. Before serving, sprinkle generously with cocoa and decorate as desired.

Lemon mousse with poppy seeds and mascarpone

Lemon mousse with poppy seeds and mascarpone

• mascarpone – 250 gr.
• juice of 2 lemons
• lemon zest – 1 tbsp. lie
• eggs yolk – 2 pcs.
• cream – 100 ml.
• sugar – 70 gr.
• eggs protein – 3 pcs.
• gelatin – 4 gr.
• poppy seeds and lemon liqueur - 2 tbsp. lie
• berries – 250 gr.
• blackcurrant liqueur – 1 tbsp. lie
• sugar – 2 tbsp. lie

Fill the gelatin with cold water.

Fry the poppy seeds in a dry frying pan, and beat the yolks with sugar. Add cream, lemon juice to the mascarpone and beat the mixture until fluffy foam. Separately, beat the whites until stiff peaks form.

Squeeze the gelatin from the water and dissolve it in warmed lemon liqueur. In mascarpone with cream, add zest, poppy seeds, yolks and gelatin. Beat the mixture again and begin gradually, in three additions, introducing the protein mass into it. Mix everything thoroughly and place in bowls.

Place the mousse in the refrigerator for 3 hours.

Prepare berry sauce: grind the berries in a blender, grind through a sieve and add sugar and liqueur. When serving, pour it over the mousse.

Chicken with mascarpone

Chicken with mascarpone

Ingredients for the recipe:

• 2 chickens
• mascarpone cheese – 4 tbsp. lie
• olive oil – 3 tbsp. lie
• juice from 2 lemons
• chopped rosemary leaves - 2 tbsp. lie
• sea ​​salt and black pepper

Preheat the oven to 200C.

Wash the chickens, dry them, cut their breasts, and make many cuts on the skin.

Mix mascarpone with salt (to taste), pepper and rosemary. Then brush the chickens with this mixture and stuff it into the cuts you made.

Fry the chickens on all sides in hot oil and place them in a baking dish.

Bake for about 20 minutes.

Transfer the remaining mascarpone marinade to the pan where you fried the chicken, add lemon juice and simmer to a thick sauce.

Fruit salad with mascarpone

Fruit salad with mascarpone

• 250 gr. mascarpone
• any fruits and nuts - to taste

Finely chop the fruit and add to the bowl with the mascarpone. Mix everything and sprinkle chopped nuts on top. Despite the simplicity of the recipe, the dessert turns out very tasty. It should be served chilled.

If you really want to please your loved ones with a new delicious dish, but you don’t know what to cook with mascarpone, then try using these simple recipes.

Looking at photos on the pages of culinary magazines, we want to get dishes that will look just as appetizing. However, in addition to appearance, we need to get a pleasant taste. Mascarpone cheese, which is included in a large number of popular dishes, will help you achieve the desired effect.

What is mascarpone

Many recipes for Italian dishes contain the component mascarpone - many housewives do not know what this product is. It is a delicate cheese made from milk and cream. The taste reveals delicate notes of baked milk. The lightness of mascarpone is deceptive - the cheese has a high calorie content of 450 kcal, so it is not suitable for people on a diet as part of their diet and can harm their figure.

Among the properties that allow you to understand what mascarpone is in cooking and determine the benefits of the cheese product are the following:

• neutral creamy taste (suitable for both sweet and salty dishes);
• the presence of macro- and macroelements necessary for a person;
• the presence of a large number of vitamins;
• content of amino acids essential for the body.

What is mascarpone eaten with?

Many housewives are interested in how to eat mascarpone. Cheese is widely used in cooking: it is eaten as a separate product or included in a variety of dishes that can be prepared over a fire, using an oven or a slow cooker. The component is used in the preparation of desserts, ravioli, various sauces and as a cream for cakes and pastries. Those who have tried mascarpone know well what it is, so they can easily find suitable uses.

Dessert with mascarpone

Sweet lovers who want to pamper themselves or loved ones with delicious and delicate desserts can use recipes that can be made from mascarpone:

• Cheesecake. The pie has a bright and at the same time delicate taste. Its base is crushed cookies, and the filling consists of mascarpone and cream. You can add deliciousness by adding chocolate, fruits or berries, and coffee to the list of ingredients.
• Tiramisu. Famous Italian mascarpone dessert. The classic recipe calls for this cheese in combination with cookies and cocoa.
• Cakes and pastries. For these confectionery products, you can prepare cream cheese cream, which will add soft shades of taste.
• Desserts with fruits. Mascarpone in combination with cream will become an excellent, quick-to-prepare sweetness if you add a fruit or berry component.

Savory dishes

Cheese can be used not only in confectionery products, but also in savory dishes. In such recipes, mascarpone is often a component for sauces and dressings, where herbs are added. You can use seasonings with cheese to add new flavors to vegetable salads, pasta, ravioli, and fish dishes. Chefs add it to pizza sauce to make it tender.

How to replace mascarpone

A replacement for mascarpone can be found among other types of cream cheeses:

• For dessert recipes, you can substitute Philadelphia cheese. It has the consistency of melt-in-your-mouth butter. It can be used to make cheesecake, fruit desserts and other baked goods.
• If the price of mascarpone seems too high, replace it with Buko, a type of cream cheese. The product is well suited for creating creams and fillings for cakes and pies.
• The most popular substitute is ricotta cheese, which resembles cottage cheese. The difference is that this variety has a more delicate consistency. It is used for second courses. In the photo, the two products are practically identical.

How to make mascarpone at home

Lovers of Italian food can make mascarpone at home. This needs to be done using 2 components:

• citric acid – ¼ tsp;
• cream (fat content of at least 25%) – 1000 ml.

How to cook:

1. Pour the milk product into the pan, place it on the flame and heat until bubbles begin to form.
2. The next step on how to make mascarpone cheese at home is to add acid, which must be mixed with a small amount of water. This liquid must be gradually poured into the hot cream. Leave the substance on the fire until it thickens.
3. Prepare a clean and dry container, place a colander inside, the bottom of which should be covered with a cotton towel. Pour the cream into the prepared bowl, wait until the whey has completely drained. The product remaining in the fabric will serve as a homemade version of cream cheese.

Recipes with mascarpone

Having encountered this ingredient among the necessary products, many housewives try to replace the component, since the price of cream cheese is high for many. However, if you want to get desserts, as in the photo in beautiful culinary magazines or restaurant menus, you should use mascarpone directly. The product pays for its price with its pleasant taste and tenderness.

Buttercream

The cream base, the main ingredient of which is cream cheese, is widely used by confectioners in production. It is added to cakes, pastries and muffins. The recipe for mascarpone cream is not complicated. The base is 75% cheese, the composition is supplemented with other tasty ingredients that adjust the consistency and add new flavor shades.

Ingredients:

• cream 33% – 200 g;
• powdered sugar – 100 g;
• mascarpone – 250 g;
• cocoa;
• vanillin;
• liquor.

Cooking method:

1. Pour the cream into a deep whipping bowl. Mix with a mixer until the milk product becomes fluffy. Then, begin to gradually add powdered sugar without stopping whisking.
2. If you decide to use cocoa for making, sift and add to the cream, mixing with powder.
3. Mix the cream cheese well using a spoon. Gradually add cream whipped with powder to the mixture, then vanilla. Mix all ingredients well again. You can use ready-made cream.

Cheesecake

The literal translation of the word means “cheese pie.” The consistency of the popular dessert resembles a cottage cheese casserole. The dish is based on shortbread cookies crushed into fine crumbs, and the filling consists of cream cheese and other ingredients. Using the recipe for cheesecake with mascarpone cheese, you will get a delicious and delicate dessert that is suitable for a holiday or tea party.

Ingredients:

• vanilla bean – 1 stick;
• mascarpone – 0.5 kg;
• powdered sugar – 1 faceted glass;
• chicken egg – 3 pcs.;
• cream (33%) – 0.2 l;
• shortbread cookies – 0.2 kg;
• butter – 100 g.

Cooking method:

1. Place the cookies in a blender and grind until finely crumbled. Soften the butter and add to the base. Grind the ingredients until a homogeneous mass is obtained.
2. Take a baking dish, place the cookie mixture into it, form a cake with sides, the height of which should be at least 2 cm. Place the mold with the base in the refrigerator.
3. Start preparing the filling. To do this, mix the mascarpone with powdered sugar using a whisk. The result should be a mass of homogeneous consistency.
4. Gradually add cream to the resulting substance, continuing mixing.
5. Break one egg at a time into a bowl, stirring gently. Add vanilla.
6. Remove the pan from the refrigerator and wrap the container with 3-4 layers of foil. Pour the filling in there.
7. Fill a baking tray with water and place the cake pan inside. Preheat the oven to 160 degrees, place a baking sheet inside. Bake the cheesecake for 80 minutes.
8. Remove the finished dessert from the mold and leave to cool at room conditions.
9. When the pie has cooled slightly, place it on a plate and put it in the refrigerator. Refrigerate the baked goods for at least 2 hours.

Cake

Making a cake with mascarpone cheese is an integral part of the holidays in Italy. To make your baked goods delicious, use a sponge cake as a base and prepare the cream correctly. The recipe for making the filling is simple, but will require some culinary skills. You can complement the cake with fruits or berries of your choice, or decorate with chocolate.

Ingredients:

• wheat flour – 150 g;
• granulated sugar – 0.3 kg;
• mascarpone – 250 g;
• cherries (or other fruits and berries) – 0.3 kg;
• butter – 50 g;
• chicken egg – 3 pcs.;
• cream (for whipping) – 250 g;
• chocolate - 1 bar.

Cooking method:

1. The first step on how to make a cake is to create the dough. To do this, beat the sugar and eggs until the sweet crystals dissolve. Then gradually add flour and knead the dough mixture.
2. Grease the springform pan with oil and pour the dough inside. Place the workpiece on a baking sheet preheated to 185 degrees in the oven. The cake should bake for about 20 minutes. Soak the finished base a little with cherry juice.
3. Place the washed and pitted berries around the perimeter of the cake.
4. The next step is to make the cream. Mix cream and granulated sugar with a mixer, add cheese to the resulting mass. Spread the finished cream over the berry layer. Sprinkle with grated chocolate.
5. Place the dessert in the refrigerator for about 4 hours.

Classic tiramisu

The famous airy dessert comes from sunny Italy. Mascarpone tiramisu can be prepared at home, it is only important to choose the right ingredients for the dish. Tiramisu according to the classic recipe is based on lady fingers cookies, which can be replaced with dried biscuit, and cheese with heavy cream, but the taste of the cake will differ.

Ingredients:

• cookies – 0.3 kg;
• chicken eggs – 4 pcs.;
• granulated sugar – 100 g;
• coffee – 0.4 l;
• mascarpone – 0.5 kg;
• cocoa powder – 5 tbsp. l.;
• wine (liqueur, cognac) - for impregnation.

Cooking method:

1. Take the eggs, separate the yolks, mix them with sugar until the mixture turns white. Add cheese to the mixture, using a spoon, stir until smooth.
2. Place the separated whites in a separate bowl, beat until a thick foam forms. Transfer the resulting mass to the cheese, mix at a slow pace.
3. Brew coffee, cool, add a little alcohol to the liquid. Cookie sticks should be dipped in the drink and placed tightly on a baking sheet in one layer. Spread half of the prepared cream on top.
4. Place the next layer of cookies, moistening them in the coffee liquid. Spread the remaining cream on top. Refrigerate the prepared dessert for 3 hours.
5. Sprinkle the cooled dessert with a thick layer of cocoa powder, which must be sifted through a sieve.
6. Carefully divide the sweetness into portions, since the cake is very soft.

Mascarpone cheese price

You can buy this type of cream cheese in specialized stores or large retail chains. If the product is not on the shelves, try ordering from an online store. Prices depend on the manufacturer and packaging, which contains 250 g or 0.5 kg of mascarpone. The average cost of 1 jar of the first volume is 100-150 rubles, and a half-kilogram package can be purchased at a price of 300-400 rubles. If you can’t buy the product, you can make it at home. The price will not change significantly, since 1 liter of heavy cream or sour cream is expensive.

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