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Got some left over mascarpone cheese (13oz)
- Thread starter oli
- Start date
If you want sweet - I highly recommend this Tiramisu
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=55277
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=55277
You might like REC: Mascarpone Icebox Cake...
Espresso and Mascarpone Icebox Cake
Recipe By: Gourmet/August 2004
Serving Size: 12
Ingredients:
3 cups chilled heavy cream, divided
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese (about 9 oz) at room temperature
1 (9-oz) box chocolate wafers such as Nabisco Famous
1 tablespoon instant-espresso powder*
Special equipment: a 9 1/2- to 10-inch springform pan (about 26 cm)
Directions:
1. Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
2. Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
3. Pulse remaining chocolate wafers in a food processor until finely ground.
4. Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
5. Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
Notes:
Cake, without espresso cream, can be chilled up to 2 days. Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
Espresso and Mascarpone Icebox Cake
Recipe By: Gourmet/August 2004
Serving Size: 12
Ingredients:
3 cups chilled heavy cream, divided
1/2 cup plus 1 tablespoon sugar
1 cup mascarpone cheese (about 9 oz) at room temperature
1 (9-oz) box chocolate wafers such as Nabisco Famous
1 tablespoon instant-espresso powder*
Special equipment: a 9 1/2- to 10-inch springform pan (about 26 cm)
Directions:
1. Beat 2 cups cream with 6 tablespoons sugar in a bowl with an electric mixer at medium speed until it just holds soft peaks, 2 to 4 minutes. Reduce speed to low, then add mascarpone and mix until combined.
2. Spread 1 1/4 cups mascarpone mixture evenly in bottom of springform pan and cover with 14 wafers, slightly overlapping if necessary. Spread with another 1 1/4 cups mascarpone mixture, followed by 14 more wafers arranged in the same manner. Spread remaining mascarpone mixture on top. Smooth top with a metal offset spatula, then cover pan with foil and freeze until firm, about 1 hour. Transfer from freezer to refrigerator and chill, covered, until a sharp knife inserted into center cuts through softened wafers easily, about 8 hours.
3. Pulse remaining chocolate wafers in a food processor until finely ground.
4. Beat remaining cup cream with espresso powder and remaining 3 tablespoons sugar using electric mixer at medium speed until it just holds stiff peaks, about 3 minutes.
5. Remove foil and side of pan and frost cake all over with espresso cream. Sprinkle edge of top lightly with wafer crumbs. Serve cold.
Notes:
Cake, without espresso cream, can be chilled up to 2 days. Cake can be frosted with espresso cream 4 hours ahead and chilled, loosely covered with foil.
I call this a Tiramisu Trifle, and it's delicious & showy w/ mascarpone in it==>
Tiramisu
(I call it Tiramisu Trifle--I've made it twice now, and it was very good.)
Ingredients:
1/2 cup plus 1/2 teaspoon Sweet Ground Chocolate and Cocoa
1/3 cup confectioners' sugar
1/2 cup coffee-flavored liqueur
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt (optional)
1 1/2 cups heavy whipping cream
2 tablespoons water
2 teaspoons powdered instant espresso coffee
6 ounces ladyfingers, halved (about 2 dozen)
12 ounces mascarpone cheese
Directions:
In a large mixing bowl, beat the mascarpone, 6 tablespoons of the ground chocolate, 1/4 cup of the confectioners’ sugar, 1/4 cup of the liqueur, 1 teaspoon of the vanilla extract, and the salt with a wire whisk. Set aside. In a small bowl beat 1 cup of the whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture. In another small bowl, combine the remaining 1/4 cup liqueur, the remaining 1/2 teaspoon of vanilla extract, the water, and the espresso powder. Line a 2 1/2-quart glass or crystal bowl with one fourth of the ladyfingers; brush with 2 tablespoons of the espresso mixture. Spoon one third of the mascarpone mixture over the ladyfingers. Repeat, making 2 more layers of ladyfingers brushed with the espresso mixture and topped with the mascarpone mixture. Top with the remaining ladyfingers, gently pressing them into the cheese mixture. Brush the ladyfingers with the remaining espresso mixture. Sprinkle 1 tablespoon of ground chocolate over the top. In a small mixing bowl, beat the remaining 1/2 cup whipping cream and the remaining confectioners’ sugar until stiff peaks form. Spoon the whipped cream into a decorating bag with a large star-shaped tip. Pipe large rosettes on top of the dessert. Sprinkle the remaining 2 tablespoons of ground chocolate on the rosettes. Chill at least 2 hours.
NOTE: If you cannot find mascarpone cheese, substitute 16 ounces of softened cream cheese and 3 tablespoons of milk. Beat on medium until smooth and fluffy. Add 6 tablespoons of the ground chocolate, 1/2 cup confectioners’ sugar, 3 tablespoons coffee-flavored liqueur, 1 teaspoon pure vanilla extract, and omit the salt; set aside. Continue as the recipe directs.
Note from Wigs: I use the Ghirardelli "Hot Chocolate Double Chocolate" in a 16-oz canister because in the Ingredients listing on the back of the can it reads: Sweet Ground Chocolate and Cocoa. My tiramisu trifles have both come out delicious!
Link: http://ghirardelli.com/recipes-tips/recipes/tiramisu
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=195673
Tiramisu
(I call it Tiramisu Trifle--I've made it twice now, and it was very good.)
Ingredients:
1/2 cup plus 1/2 teaspoon Sweet Ground Chocolate and Cocoa
1/3 cup confectioners' sugar
1/2 cup coffee-flavored liqueur
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt (optional)
1 1/2 cups heavy whipping cream
2 tablespoons water
2 teaspoons powdered instant espresso coffee
6 ounces ladyfingers, halved (about 2 dozen)
12 ounces mascarpone cheese
Directions:
In a large mixing bowl, beat the mascarpone, 6 tablespoons of the ground chocolate, 1/4 cup of the confectioners’ sugar, 1/4 cup of the liqueur, 1 teaspoon of the vanilla extract, and the salt with a wire whisk. Set aside. In a small bowl beat 1 cup of the whipping cream until stiff peaks form. Fold the whipped cream into the mascarpone mixture. In another small bowl, combine the remaining 1/4 cup liqueur, the remaining 1/2 teaspoon of vanilla extract, the water, and the espresso powder. Line a 2 1/2-quart glass or crystal bowl with one fourth of the ladyfingers; brush with 2 tablespoons of the espresso mixture. Spoon one third of the mascarpone mixture over the ladyfingers. Repeat, making 2 more layers of ladyfingers brushed with the espresso mixture and topped with the mascarpone mixture. Top with the remaining ladyfingers, gently pressing them into the cheese mixture. Brush the ladyfingers with the remaining espresso mixture. Sprinkle 1 tablespoon of ground chocolate over the top. In a small mixing bowl, beat the remaining 1/2 cup whipping cream and the remaining confectioners’ sugar until stiff peaks form. Spoon the whipped cream into a decorating bag with a large star-shaped tip. Pipe large rosettes on top of the dessert. Sprinkle the remaining 2 tablespoons of ground chocolate on the rosettes. Chill at least 2 hours.
NOTE: If you cannot find mascarpone cheese, substitute 16 ounces of softened cream cheese and 3 tablespoons of milk. Beat on medium until smooth and fluffy. Add 6 tablespoons of the ground chocolate, 1/2 cup confectioners’ sugar, 3 tablespoons coffee-flavored liqueur, 1 teaspoon pure vanilla extract, and omit the salt; set aside. Continue as the recipe directs.
Note from Wigs: I use the Ghirardelli "Hot Chocolate Double Chocolate" in a 16-oz canister because in the Ingredients listing on the back of the can it reads: Sweet Ground Chocolate and Cocoa. My tiramisu trifles have both come out delicious!
Link: http://ghirardelli.com/recipes-tips/recipes/tiramisu
http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=195673
U want savory? Try Four-Cheese Spinach Macaroni which has mascarpone included. YUM!==>
FOUR-CHEESE SPINACH MACARONI (from CHRISTMAS WITH SOUTHERN LIVING 2004)
12 ounces penne pasta
2 Tbsp butter or margarine
2 garlic cloves, pressed
2 cups whole milk
1 cup (4 oz) shredded Parmesan cheese, divided
1 (8-oz) package cream cheese, softened
1 (8-oz) container mascarpone cheese
1 (4-oz) package crumbled Gorgonzola cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
1 (10-oz) package frozen chopped spinach, thawed and well drained or squeezed dry
1 cup soft breadcrumbs
2 Tbsp butter or margarine, melted
Cook pasta according to package directions, and drain. Meanwhile, melt 2 Tbsp butter in a Dutch oven over medium heat; add garlic, and saute 1 minute. Gradually add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and the next 6 ingredients; whisk until smooth. Stir in spinach. Add cooked pasta, tossing to coat. Spoon into a lightly greased 13" by 9" baking dish.
Thoroughly combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and 2 Tbsp melted butter in a small bowl. Sprinkle breadcrumb topping over macaroni. Bake, uncovered, at 375 degrees F. for 20 minutes or until golden.
Fresh Spinach Substitution: You can substitute a 10-ounce package of fresh spinach instead of using frozen spinach, if desired. Just wash the spinach, trim stems, and coarsely chop the leaves. Then wilt the leaves for 1 to 2 minutes in hot water in a pan.
FOUR-CHEESE SPINACH MACARONI (from CHRISTMAS WITH SOUTHERN LIVING 2004)
12 ounces penne pasta
2 Tbsp butter or margarine
2 garlic cloves, pressed
2 cups whole milk
1 cup (4 oz) shredded Parmesan cheese, divided
1 (8-oz) package cream cheese, softened
1 (8-oz) container mascarpone cheese
1 (4-oz) package crumbled Gorgonzola cheese
1 teaspoon salt
1 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground nutmeg
1 (10-oz) package frozen chopped spinach, thawed and well drained or squeezed dry
1 cup soft breadcrumbs
2 Tbsp butter or margarine, melted
Cook pasta according to package directions, and drain. Meanwhile, melt 2 Tbsp butter in a Dutch oven over medium heat; add garlic, and saute 1 minute. Gradually add milk, and cook until thoroughly heated. Gradually stir in 1/2 cup Parmesan cheese and the next 6 ingredients; whisk until smooth. Stir in spinach. Add cooked pasta, tossing to coat. Spoon into a lightly greased 13" by 9" baking dish.
Thoroughly combine breadcrumbs, remaining 1/2 cup Parmesan cheese, and 2 Tbsp melted butter in a small bowl. Sprinkle breadcrumb topping over macaroni. Bake, uncovered, at 375 degrees F. for 20 minutes or until golden.
Fresh Spinach Substitution: You can substitute a 10-ounce package of fresh spinach instead of using frozen spinach, if desired. Just wash the spinach, trim stems, and coarsely chop the leaves. Then wilt the leaves for 1 to 2 minutes in hot water in a pan.