Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 28, 2007 04:23 PM

WHAT shall I do with all this marscapone?

I can resort to tiramisu, but I'm kinda bored with it. Epicurious and Foodnetwork dot com let me down, as did my favorite cookbooks (Damn you, Marcella!). Surely there's some brilliant things to do with all that fattening dairy goodness. It's imported, for heaven's sake! Help me out!


  1. Click to Upload a photo (10 MB limit)
  1. I've never really thought about it but apparently it can also be spelled mascarpone - might yield more results with this spelling... check out this link for a cheescale recipe that earned 4 forks...

    1 Reply
    1. re: RWCFoodie

      My daughter and I make this cheesecake is fantastic....creamy, just a bit of tang from the mascarpone...wonderful

      1. Have you tried raspberry tiramisu yet? Brings a whole new meaning to the trendy dessert.

        Marscarpone cheese is a great cream cheese substitute so look for a few savory dishes.

        1. I seem to recall using a wee bit in an alfredo sauce...maybe with some fresh peas...

          1. I love strawberries in sweet balsamic topped with it!

            6 Replies
            1. re: pamd

              YEAH once you go there you'll never want any other dessert!!!

              we whipped mascarpone with a bit of sugar and vanilla extract then cooked over the stove (you can google strawberries / marscapone / balsamic for an exact recipe; i can't remember the one i used)... then served over strawberries soaked in some very high-end balsamic vinegar. this was the dessert at my thanksgiving dinner, and even thought the strawberries were nowhere near in season, the recipe came out perfect and all my uncertain guests were raving once they'd tried it.

              1. re: rabidog

                PAMD & Rabidog, great idea... especially when you consider that the balsamic thing is designed to bring out the best in less-than perfectly perfect, fresh, sun-ripened, seasonal strawberries. I *love* that idea and my DH will, too! Thanks!

                1. re: Mawrter

                  ***runs into thread, grabs PaMD & Rabidog and gives them great big cheesy, balsamicky kisses***

                  THANK YOU!!!!!!!!!!!!

                  By damn, that was good. I finally simultaneously (1) got strawberries and (2) remembered to make it (a concurrence which has previously escaped me).

                  I mixed the marscapone, some powdered sugar, a sprinkle of salt, and a hint of vanilla extract. Smeared that on the bottom of our bowls, then topped with strawberries, then drizzled lightly with Cavallino balsamic vinegar. I wonder if I'd have liked it as well with no pwdered sugar mixed into the marscapone, but instead spinkled on top of the whole affair.... ? Huh. I may try that.

                  Anyway.. brilliant suggestion. Thanks again!

                  1. re: Mawrter

                    so glad you enjoyed....reading this makes me want it now! I've never had it with powdered sugar, and have had the cheese only on top. The great aged balsamic is a key too.

                2. re: rabidog

                  Take this one step further. Make and bake a pastry shell, then fill with mascarpone sweetened with a bit of sugar and vanilla. Top with strawberries, now in season. (I have the best grower in the world next door to me, but that is beside the point. I'm just bragging.) I am doing this for a party this weekend, and the idea goes way back to The Commissary in Philadelphia, with their heart tarts, 30 years ago. It worked then, it works now.

                  1. re: pitterpatter

                    Hahahaha... that's exactly what I told my husband I'd do if we were having company - either a pie crust or filo dough. Or you could make dessert "bruschetta" - the sweetened, vanilla-enriched marscapone and strawberries on top of ladyfingers, or some other sturdy cookie, drizzled with balsamic.

                    We're going tomorrow to pick more strawberries at Willow Creek (organic!) and will have eaten our way through the farmer's market berries by then.