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i got a tub in the fridge and i dunno what to do with it. i'd like to pair it with something simple. any suggestions?

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  1. Giada DeLaurentis on Foodtv has used mascarpone in several recipes, and they always look good. I'd search there to start.

    1 Reply
    1. re: Funwithfood

      P.S. Martha Stewart has a recipe for Strawberry Cream Cheesecake in her July issue, which uses mascarpone--looks delicious.

    2. Stir it through a risotto - perhaps asparagus and lemon - in place of parmesan or make a tiramisu

      1 Reply
      1. re: Tango

        mmm.... you just made me think of a dessert risotto, not quite a rice pudding but still very nice. if you cook up the risotto with a little butter, some milk, white wine, a touch of brown sugar, etc.. then swirled in some marscapone and topped it off with some mascerated berries. mmmmmmm.........

      2. http://www.chowhound.com/topics/show/...

        How about using mascarpone in place of the cream cheese?

        1. You could use it to top berries: The book Two Easy Italian by the chefs at River Cafe in London has a good recipe for blackberries topped with mascarpone and then baked for a short time. YUM

          2 Replies
          1. re: QueenCeleste

            Pairing with berries is great, but no need to bake. Maybe a little sugar and vanilla in the mascarpone, whip it up, serve atop berries. The other day I used it with macerated strawberries for a simple strawberry shortcake dessert.

            1. re: Pupster

              Also make excellent homemade ice cream.

          2. Make the following french toast recipe from Epicurious:

            slice a loaf bread into 1 inch slices, butter one side and put in a buttered baking dish (I used a cookie sheet with a rim) buttered side up. It's OK if you have to squeeze the bread together a bit.

            Combine 1-2/3 cups milk, 2 eggs, and 1/2 tsp salt. Pour over the bread (I then turned the bread over for a few seconds and re-flipped so that the buttered side was up again) to ensure that the top got some of the milk-egg mix). Let sit or refrigerate until the milk-egg mix has been absorbed.

            Sprinkle a few tablespoons granulated sugar, followed by some grated orange zest over the bread (the zest is my addition). Bake at 425 for about 20 minutes, until the toast puffs up (it didn't puff for me but I used Zingerman's chocolate cherry bread, not plain white bread).

            Add a little sugar (1 tbsp at most) and some more zest to an 8 ounce tub of mascarpone and whip. Serve with the french toast.

            1. When I am feeling decadent I like to use it instead of butter on cinnamon toast...it's like a grown-up version of a childhood favorite. It's also very good on top of your favorite toast and then topped with sliced fresh strawberries.

              It does not get any simpler!

              While I was typing this I thought that it also might be yummy in mashed potatoes instead of cream & butter...I think I'm going to have to try that myself.

              2 Replies
              1. re: iLoveFood

                I bought some wonderful fresh mascarpone the other day. I was looking around for things to put it on. Here are a few:

                croissant (really decadent and yummy)
                filling for a crepe (also yummy and slightly less decadent)

                1. re: iLoveFood

                  I can verify that it hits it out of the ballpark in smashed red potatoes!

                2. I sweeten it with flavored honey to taste, then combine with freshly whipped cream to lighten its texture. I use this as a filling (along with fresh fruit) for crepes, but you'll find all sorts of things to smear this on (as cupcake icing, on toast, etc.)

                  The flavored honey is simple: simmer honey over low heat with an aromatic of your choice, then let cool fully. Suggestions include: lemon zest, lavender, black pepper, cinnamon, cardamom, you get the idea.

                  1. Here is what I came up with one day, trying to keep the sugar down for a diabetic friendly dessert:

                    Mascarpone Angel Food "Short Cake:>http://www.chowhound.com/topics/show/...

                    1. I've had the real-life version of this, and it's FANTASTIC.


                      1. I top the sweet Massachusetts strawberries in season now with a mix of marscapone and honey, about two tablespoons to eight ounces of marscapone - yummy! We call it grown-up coolwhip.

                        1. My favorite use of mascarpone is a super-quick dessert. I mix some caramel sauce into the cheese to taste (home-made caramel is best, but any good store bought sauce will work in a pinch). In mini tart shells, I place a slice of ripe banana, fill with the cheese mixture, then top with another slice of banana and a drizzle of caramel. They look great, are really easy to put together for a last minute dessert and they taste like a decadent banana cream pie with caramel. This works great with puff pastry as well.

                          2 Replies
                          1. re: TorontoJo

                            I went to this cheese store where they paired it with pesto, which can be used in turn for spreads, etc. It was so good.

                            1. re: TorontoJo

                              Even quicker - fruit on plate, top w/a dollop of mascarpone, a drizzle of caramel sauce and a sprinkle of ground nuts.
                              A chowhound said to do this w/pears (I'm sorry I can't remember who - it was a while ago.) Delicious!

                            2. Get some mascarpone, stir in a little limoncello, and spoon on fresh berries. YUM!

                              1. OMG thanks for all the great suggestions. at this rate that tub ain't gonna last =)

                                1. A few months ago I accidentally discovered that the combination of dried figs and mascarpone is really delicious. I eat it frequently now, just scooping up the cheese with the figs. Try it. It's easy.

                                  1. Did anyone say “tiramisu”?