mascarpone cheese

Sinfully Sinless Tiramisu

chocolate powder

½ teaspoon rum extract

vanilla extract

sugar

salt

heavy whipping cream

mascarpone cheese (can sub cream cheese

ladyfingers cookies/biscuits

natural cocoa powder

Make the hot cocoa according to the instructions...

Make the hot cocoa according to the instructions above – using water instead of milk and using 1 ½ the amount of hot chocolate powder you would normally use to make a cup for drinking. Allow the hot cocoa to cool while you are preparing the rest of the recipe. Once it is lukewarm, add the vanilla and imitation rum extract. Due to the high cocoa to water ratio, whisk the cocoa mixture frequently to keep the cocoa suspended.

Set a medium saucepan over medium heat and...

Set a medium saucepan over medium heat and fill with about 1-2 inches water. Let it come to a simmer while you proceed with the recipe. In a medium bowl (an appropriate size to be placed on the pan that is heating), beat the egg yolks at low speed with a mixer (hand or electric) until just combined. Add the ½ cup sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down the bowl with a rubber spatula once or twice. Add ¼ cup cream to the yolks and beat at medium speed until just combined, 20 to 30 seconds; scrape the bowl. Set the bowl with the yolks over the saucepan of water that has come to a simmer. Cook the egg yolk mixture, stirring constantly and scraping along the bottom and sides of the bowl with a heatproof rubber spatula, until the egg yolk mixture coats the back of a spoon, about 4 to 7 minutes. Remove the bowl from the heat and stir vigorously to cool slightly, then set aside to cool to room temperature, about 15 minutes.

Add the mascarpone cheese to the cooled mixture...

Add the mascarpone cheese to the cooled mixture and beat at medium speed until no lumps remain, about a minute. Transfer the mixture to a large bowl and set aside. In the now-empty bowl (no need to clean the bowl), beat the ½ cup heavy whipping cream at medium-high speed until stiff peaks form. Using a rubber spatula, fold 1/3 of the whipped cream into the mascarpone mixture. Then gently fold in the remaining whipped cream until no white streaks remain. Set the mixture aside.

Give the hot cocoa mixture a good whisk...

Give the hot cocoa mixture a good whisk to combine. Pour it into a shallow baking dish like a pie plate. Dip 1 ladyfinger into the hot cocoa at a time, allowing it to soak up the hot cocoa for about 1-2 seconds per side. Transfer each ladyfinger immediately to an 8-inch square baking dish. Lay the cookies side-by-side to create one even layer. You may have to trim/break the soaked cookies to fit the pan. After finishing the first layer of ladyfinger cookies, spread half of the mascarpone cream mixture evenly over the ladyfingers, spreading to the edges of the pan. Using a small fine-mesh strainer, sprinkle 1/2 tablespoon of the natural cocoa powder over the mascarpone layer.

Repeat the soaking process with the ladyfingers, creating...

Repeat the soaking process with the ladyfingers, creating one more layer of ladyfinger cookies over the mascarpone/cocoa layer. Spread evenly with the remaining mascarpone mixture. Dust with the final 1/2 tablespoon of natural cocoa powder. Refrigerate for at least 4 hours to chill and set. This can be made up to 1 day in advance. Cut into squares and serve.

Italian Cream Cake Trifle, this is the most amazing trifle! Layers of classic fluffy Italian Cream Cake combined with delicious layers of creamy pudding, pecans and coconut will bring smiles to everyone who eats this!

Italian Cream Cake Trifle

Butter

Butter butter

Sugar

Eggs

Baking Soda

Salt

All Purpose Flour

Buttermilk *

t (if you don’ have buttermilk on hand, take 1/2 cup whole milk

white vinegar or lemon juice)

Coconut shredded

Pecans

Vanilla Extract

Vanilla Instant Pudding

milk

oz eight container of Mascarpone Cheese

sweetened condensed milk

coconut -toasted

pecans -toasted.

Preheat oven to 350 F. Grease and flour...

Preheat oven to 350 F. Grease and flour a 9 inch cake pan. (if you have any batter left over, simply pop in a couple of cup cake liners).

Cream butter and butter flavored shortening until smooth....

Cream butter and butter flavored shortening until smooth. Add sugar and mix well. Add eggs one at a time, just until the yellow disappears. Mix for about 30 seconds more.

Combine flour, baking soda and dash of salt....

Combine flour, baking soda and dash of salt. Set aside.

Add 1/3 of the flour mixture (above) to...

Add 1/3 of the flour mixture (above) to the creamed mixture. Mix well. Now add 1/2 of the  buttermilk. Mix well. Add another 1/3 of the flour mixture, rest of the buttermilk, then last of the flour mixture, mixing well after each addition. (i.e. flour, buttermilk, flour, buttermilk, flour) Add the vanilla &amp; mix well.

Stir in the remaining ingredients, coconut and pecans....

Stir in the remaining ingredients, coconut and pecans. Pour evenly into the greased and floured cake pan.

Bake at 350 F for 20-25 minutes until...

Bake at 350 F for 20-25 minutes until toothpick inserted comes out clean. Let cool for 10 minutes and remove from pans. Let cool completely.

Mix the Instant pudding with the milk and...

Mix the Instant pudding with the milk and allow to set. This should only take 5 - 10 minutes.

In a separate bowl, mix the mascarpone and...

In a separate bowl, mix the mascarpone and sweetened condensed milk well until smooth. The instant pudding should now be set; add this to the mascarpone mixture and mix well. Now fold in the Cool Whip and refrigerate until ready to assemble.

Break up the cake (you can just use...

Break up the cake (you can just use your hands) so it is in small pieces or large crumbs).Then assemble and layer starting with cake, pudding, coconut and pecans, repeat 1-2 times. If you end with pudding and toasted coconut sprinkled on top you can cover with plastic and it comes off fairly clean.

A very light, fluffy cheesecake using a combination of cheeses.

Ricotta Mascarpone Cheesecake

Pounds Ricotta Cheese

Pound Mascarpone Cheese

Cups Granulated Sugar

Large Eggs

Large Egg Yolks

From 1 Large Lemon

Teaspoon Fiori di Sicilia (See Note Above)

Preheat oven to 325 degrees F.

Generously butter a 9 inch spring-form pan, then...

Generously butter a 9 inch spring-form pan, then cover bottom and sides with aluminum foil.

Place spring-form pan into a larger casserole dish...

Place spring-form pan into a larger casserole dish and pour in enough water to come up the sides of the spring-form pan by 1 inch.

Using a mixer, beat together the ricotta, mascarpone...

Using a mixer, beat together the ricotta, mascarpone and sugar until light and fluffy, then add the eggs and egg yolks one at a time beating between each.

Add the lemon zest and Fiori di Sicilia...

Add the lemon zest and Fiori di Sicilia (or extracts) and mix until blended.

Pour the batter into your prepared spring-form pan...

Pour the batter into your prepared spring-form pan and bake for 1 1/2 hours.

Turn the oven off, and let the cheesecake...

Turn the oven off, and let the cheesecake sit in the oven for another 30 minutes.

Remove the pan from the oven and let...

Remove the pan from the oven and let cool to room temperature.

Use a sharp knife to help loosen the...

Use a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate.

Refrigerate the cheesecake for several hours before serving....

Refrigerate the cheesecake for several hours before serving. Just before serving sprinkle with powdered sugar.

Serve small slices topped with sliced macerated berries.

If you are looking for a mascarpone cheese substitute for tiramisu or any other dessert, consider this your ultimate guide.

The BEST mascarpone cheese substitute

480 g Heavy cream (36%+ fat)

Lemon juice (freshly squeezed)

Heat the cream over medium heat until it reaches a temperature of 185-190 degrees F / 85-87 degrees C

Turn the heat down to low and stir in the lemon juice

Cook the mixture for 3 minutes, keeping the temperature at 185-190 degrees F/85-87 degrees C

The mixture will thicken slightly and coat the back of a spoon then remove it from the heat and allow to come to room temperature

Place a sieve over a bowl and lay a clean kitchen towel over the top. Pour the mascarpone cheese in

Place kitchen foil on top of the cream and let the set in the fridge overnight. Any excess water will drop into the bowl and the remaining cream will thicken.

Use the mascarpone as you would use store-bought mascarpone. Store in an air-tight container for 3-4 days.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1672950757/kamizoojsg2fwke4lm36.mp4

If you are looking for a mascarpone cheese substitute for tiramisu or any other dessert, consider this your ultimate guide. Whether you have simply run out or are working around a dietary preference, I've gathered all the information you need to choose a suitable alternative for mascarpone.

Homemade Mascarpone substitue

This recipe will teach you how to make fresh homemade ravioli (from scratch!) with step-by-step instructions &amp; video. I've also included a creamy, 5-ingredient cheese filling with basil. For timing, my method is broken down into 4 steps: making pasta dough, making the cheese filling, rolling the pasta dough into sheets and finally: assembling the ravioli. See storage options (at the end of the recipe) for chilling and freezing ravioli for future use. Don't forget to read my notes and tips below!
Notes &amp; Tips:

Ravioli Yield: You'll get approximately 16-32 ravioli from this recipe, depending on how large you make them and if you do 1 or 2 rows of filling during the assembly. It's enough for 4 ppl as a light first course or main meal- you would know this best.
Think ahead. Before you begin, remember two things: the ricotta must be drained overnight (no exceptions!) AND you'll need sauce to serve with the ravioli, like a simple pomodoro sauce. I tackle both 1-2 days in advance.
Drain store-bought ricotta. Skip this step, and you'll be sorry. The cheese filling will be watery, grainy and seep out all over the place. I measured a whopping 80 g (3 oz) of residual liquid from a 454 g (1 lb) container of drained ricotta! Use any leftover ricotta to make my One-Bowl Italian Ricotta Cake. 
Make space. You’ll need a large, clutter-free work surface to roll out the pasta dough. The kitchen table is ideal. Don’t overlook this tip. Rolled out pasta sheets can measure up to 3ft. long!
Skip the fancy tools: You do not need ravioli molds or ravioli makers to get started. A simple ravioli cutter (aka: fluted pastry wheel) is sufficient for pretty decorative edges reminiscent of baby shark teeth. Or, use a large knife and upgrade later.


Beginner's Guide to Fresh Homemade Ravioli

300 g Tipo 00 Flour*

eggs*

Olive oil*

Semolina flour, for dusting

(1/2 cup) drained whole milk ricotta or 100 g homemade ricotta

g (1/2 cup) mascarpone cheese

g (1/4 cup) chopped basil leaves

g (.90 oz) Parmesan cheese

Salt & Pepper,

Kitchen Aid Stand Mixer (w/ roller attachment) OR Hand-Crank Pasta Machine to roll the pasta dough into sheets.

Parchment paper (6 pcs). I

Sheet pan

Digital scale

Fluted ravioli cutter (or large knife)

Make Pasta Dough

Add the flour, eggs and olive oil (if using) to a food processor fitted with the metal blade. Process to form dough, about 15-20 seconds. Remove to your work surface and cover with an upturned bowl for 5 minutes- it will be much easier to knead in the next step. Then, knead the dough into a ball, about 1-2 minutes (don&#8217;t worry about technique here, the food processor does most of the kneading for you). Cover again, and let rest for 30 minutes to 1 hour to relax the gluten. I prefer a 1 hour rest for long pasta sheets. Tip: Use this resting time to make the ravioli filling.

Make the Ravioli Filling

Combine the drained ricotta, mascarpone, chopped basil leaves, Parmesan cheese and egg. Season with salt and pepper; mix well. Give it a taste (it should be highly seasoned). Cover and chill until ready to use. This step can be done 1-2 days in advance. 

Set up your work station: Choose a large, clutter-free work surface to spread out (I like the kitchen table). Dust your work surface and the pasta machine/roller with semolina flour to prevent sticking. Line (2x) sheet pans with parchment paper, no overhang. Cut 4 additional pieces to layer in between the pasta sheets as you roll them out; set aside.

Roll Pasta Dough Into Sheets

 Cut the pasta dough into 4 equal pieces. Flatten one piece into an 5&#215;8-inch long disc (re-wrap or cover the remaining pieces so they don’t dry out). A rolling pin helps with this step. 

Send the disc through the roller on the widest/lowest setting. This is “#1” on the Kitchen Aid attachment. Send it through a second time. Note: if using a hand-crank pasta machine, refer to their specific instructions for rolling pasta sheets for ravioli. The process is the same, but the settings are different.

Continue to roll the dough through settings #2-5 (2x on each setting), dusting with semolina flour in between if the pasta gets sticky. You can also cut the sheet in half if it gets too long. The pasta sheet is ready when it’s slightly translucent and you can see your hand underneath, about 1 mm thick. 

When finished, lightly trim the rounded edges. Cut into 10-12-inch long sheets. The sheets do not have to look perfect- you&#8217;ll trim more later on. Place onto your sheet pan and cover with parchment paper. Repeat to roll the remaining 3 pieces of dough.

Assemble &amp; Cut Ravioli: 

Grab a pasta sheet. Dollop the cheese filling (in rounded teaspoons), down the center of the sheet, spaced 2 finger widths apart. Place a second sheet on top, like making a sandwich. (Tip: If you&#8217;re feeling confident, you can do two rows of filling, instead of one. Two rows is not necessarily harder; it requires more practice and patience when smoothing out the pasta sheets. You will have enough cheese filling to do so, and your total number of ravioli will increase. Perhaps start with one row, and then work your way up if you&#8217;re in the mood).

Smooth the pasta sheet with your fingertips, working around the filling to get the air bubbles out. Press to seal the edges and sides. Refer to my video for guidance. 

Cut the ravioli in half and then into strips. Trim into 2 1/2- 3-inch ravioli squares. Transfer the ravioli to the remaining parchment-lined sheet pan dusted with semolina flour. Cover with towel or an inverted sheet pan. Repeat to assemble and cut the remaining ravioli.

At Room Temperature (1 hr)

Arrange homemade ravioli on a parchment-lined sheet pan dusted with semolina flour to prevent sticking. Cover tightly with plastic wrap. Store at a moderate room temperature for 1 hour. 

To Refrigerate (4 hours)

Arrange the ravioli as indicated above. Chill up to 4 hours. Do not refrigerate overnight. The pasta will oxidize and discolor, and the filling will create soggy ravioli. 

To Freeze (1 month)

Arrange the ravioli as indicated above, minus the plastic wrap. Freeze directly on the sheet pan. Once frozen solid, transfer to a parchment-lined air-tight container. Freeze up to 1 month. 

After getting the pasta attachment for my kitchen aid I couldn't wait to learn how to make pasta. It makes sense to use those sheets to make ravioli. Can't wait to try this method. Your instructions are super clear and thorough as always. Love the video too!!

We had a Christmas craving for homemade ravioli. Your method and recipe helped us have a wonderful dinner. The instructions and photographs helped so much. We made a mushroom filling with a pesto and browned butter sauce. So good for a first time adventure! 
Thank you and happy holidays! 12-25-2022

Okay I saw eggs and olive oil then if the eggs didn’t weigh enough add oil I’ve oil to bring it to the correct amount. I didn’t think that was the only olive oil you put. That’s what I did and it came out fine.

So simple recipe and great instructional video, love all your work

https://www.youtube.com/watch?v=ggF53wNsupQ

Learn how to make fresh homemade ravioli from scratch, with a creamy ricotta and mascarpone filling. Full recipe here: https://www.theclevercarrot.com/2022/10/beginners-guide-to-fresh-homemade-ravioli/

How to Make Homemade Ravioli - a skill worth learning!

Chantilly cream frosting is light, fluffy, creamy, and easy to make. Made with mascarpone cheese, powdered sugar, vanilla, and heavy cream, this frosting is subtly sweet, pipes perfectly, and pairs well with cakes, cupcakes, cheesecakes, and other desserts.

Chantilly Cream Frosting

oz mascarpone cheese (room temperature)

tbsp vanilla extract

heavy cream

In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, cream the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy.

While mixing on low speed, slowly drizzle in the heavy whipping cream until the ingredients are well combined and smooth. Scrape the sides and bottom of the bowl.

Increase the mixer speed to medium-high and whip the frosting for a few minutes until medium-stiff peaks form. (The frosting will hold its shape, but still remain soft).

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Top 6 mascarpone cheese recipes from across the web

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Top Tags

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The most viewed mascarpone cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine