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WHAT shall I do with all this marscapone?

Mawrter Apr 28, 2007 04:23 PM

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!


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  1. RWCFoodie RE: Mawrter Apr 28, 2007 04:36 PM

    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
      nyfoodjoe RE: RWCFoodie Apr 29, 2007 08:22 AM

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

    2. RWCFoodie RE: Mawrter Apr 28, 2007 04:37 PM

      Or try this site:

      1. h
        HillJ RE: Mawrter Apr 28, 2007 05:05 PM

        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. fershore RE: Mawrter Apr 28, 2007 05:45 PM

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

          1. p
            pamd RE: Mawrter Apr 28, 2007 05:47 PM

            I love strawberries in sweet balsamic topped with it!

            6 Replies
            1. re: pamd
              rabidog RE: pamd Apr 29, 2007 08:01 AM

              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
                Mawrter RE: rabidog Apr 29, 2007 08:20 AM

                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
                  Mawrter RE: Mawrter Jun 7, 2007 08:30 PM

                  ***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
                    pamd RE: Mawrter Jun 8, 2007 11:16 AM

                    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
                  pitterpatter RE: rabidog Jun 8, 2007 05:36 AM

                  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
                    Mawrter RE: pitterpatter Jun 10, 2007 03:21 PM

                    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.


              2. s
                Sherri RE: Mawrter Apr 28, 2007 06:13 PM

                Fresh biscuits, mascarpone and thinly sliced country ham (or prosciutto) OR smoked salmon is heaven in a handful. If you want more zing, add a couple of arugula leaves to cut the richness. Yum.

                1. m
                  mariannas RE: Mawrter Apr 28, 2007 06:26 PM

                  I made a delicious pie type thing using homemade lemon curd which I then folded with marscapone. I poured it into a crust that I made with ground almonds, a touch of cinnamon, sugar, and butter. It was a total hit...it was basically a cheesecake, but not so rich and thick.

                  1 Reply
                  1. re: mariannas
                    dietfoodie RE: mariannas Jun 10, 2007 03:43 PM

                    Oh, I know this is late, but do you have a recipe for that? I have a tub of mascarpone reproaching me in the fridge right now, and that lemony pie sounds just about the perfect thing to cool off right now!

                  2. maria lorraine RE: Mawrter Apr 28, 2007 06:38 PM

                    Creamy polenta with mascarpone and freshly cracked pepper a la Zuni in San Francisco.

                    1. puppymomma RE: Mawrter Apr 29, 2007 08:13 AM

                      I am making a marscapone polenta recipe after I walk my dogs today. Here's the one I'm going to make. It comes from a TV show on Discoveryhealth called Lyon in the Kitchen:


                      It sure looked good!

                      I had a tiramisu-like cake yesterday. Bought a little piece at the store. It was called a Toasted Almond Cream Cake. No espresso powder, but very much like tiramisu.

                      2 Replies
                      1. re: puppymomma
                        Mawrter RE: puppymomma Apr 29, 2007 08:20 AM

                        SO many great ideas... thank you, everyone! :)

                        1. re: puppymomma
                          puppymomma RE: puppymomma Apr 29, 2007 07:05 PM

                          I did make the recipe today. It was tasty. I had never had marscapone polenta. I used a polenta that specified it wasn't instant, but was quick cooking.


                        2. jinet12 RE: Mawrter Apr 30, 2007 08:03 AM

                          Go to the www.foodtv.com...The "everyday Italian" chef prepared a dessert, taking regular pound cake and toasting it, then spreading some marscapone cheese between two slices, then topping it with a mixture of apricot jam and amaretto liquoir....It was just shown last week, so I am sure that the recipe is still on Giada's site....

                          1. m
                            mbfergie RE: Mawrter Apr 30, 2007 08:54 AM

                            Well if it was in my house my husband would use it for my son's bagel in the morning. He saw italian cream cheese written on the container, what did he know. When I went to make my tiramisu for company I was an unhappy gal. My son keeps asking for the "good" cream cheese though.

                            1. QueenB RE: Mawrter Apr 30, 2007 06:02 PM

                              For a nice snack, make an olive paste out of cured olives, lemon zest and lemon juice. Pulse it in a food processor until chunky. Make some bruschetta by grilling or toasting slices of bread, rubbing with garlic and drizzling with olive oil.
                              Top the bruschetta slices with a nice smear of mascarpone, then the olive paste. The creaminess of the cheese counterbalances the strength of the olives. It's a great combination for something a little more savory.

                              2 Replies
                              1. re: QueenB
                                diva360 RE: QueenB Jun 7, 2007 09:29 PM

                                This berry tart with mascarpone cream is very good:


                                1. re: QueenB
                                  starlady RE: QueenB Jun 7, 2007 09:50 PM

                                  On the Bruschetta idea:
                                  Good bread drizzled or brushed with olive oil - grilled or toasted
                                  To with Marscarpone and roasted red peppers with or without a drizzle of balsamic Vin.

                                  My go to appy of choice in the summer (and sometimes I make just for me for dinner when everyone else is busy - Shhh don't tell)

                                2. a
                                  alixschwartz RE: Mawrter Jun 7, 2007 09:33 PM

                                  I have made a cover recipe from Gourmet several times to rave reviews: it has three layers: almond meringues, amaretto mascarpone, and apricot compote, plus praline almonds.You get sweet, tart, creamy, crunchy in every bite. It's incredible, and I know it's listed on epicurious--try searching by apricot and mascarpone.

                                  1 Reply
                                  1. re: alixschwartz
                                    Vikzen RE: alixschwartz Jun 7, 2007 09:57 PM

                                    Simply to reduce the amount on hand how about swirling it into tomato sauce, sauteed/ "creamed" spinach, or even dollop into a lovely berry fruit smoothie? I also love mascarpone with polenta dishes ... into a mushroom sauce on polenta is lovely. Mmmmm! Everything here sounds so good!

                                  2. widehomehi RE: Mawrter Jun 8, 2007 05:41 AM

                                    simmer pears in wine,core and fill with marscapone,squirt the rest in your mouth in between bites.

                                    3 Replies
                                    1. re: widehomehi
                                      widehomehi RE: widehomehi Jun 8, 2007 08:43 AM

                                      Sorry I forget to add that you need to peel them first.

                                      1. re: widehomehi
                                        QueenB RE: widehomehi Jun 8, 2007 08:46 AM

                                        Oh I just got a fabulous idea thanks to you!
                                        I have these small, two inch Seckel pears. I'm going to do this with them!

                                        1. re: QueenB
                                          widehomehi RE: QueenB Jun 8, 2007 09:28 AM

                                          Tell us how it goes there are lots of variations of this recipe you might want to look around and see what you like.

                                      2. s
                                        sweetTooth RE: Mawrter Jun 8, 2007 04:03 PM

                                        You've doubtless used up all that mascarpone by now, so here's one for next time. Swirl some over your pasta/ragout. I didn't have cream on hand one time and substituted a couple of pats of this instead and it worked well.

                                        1 Reply
                                        1. re: sweetTooth
                                          QueenB RE: sweetTooth Jun 10, 2007 05:19 PM

                                          Yes, I just made a recipe from Giada that had you swirl in mascarpone in the end. It was a vegetable bolognese. So good!
                                          Mascarpone is also great swirled into risotto just at the end. Lends it a creaminess.

                                        2. Amy_C RE: Mawrter Jun 10, 2007 04:44 PM

                                          Swirled into brownies. Mmm....


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