mascarpone cream

This delicious Mascarpone Cream is easy to make and egg free. The perfect Italian recipe, serve it with your favourite cake or fresh fruit.

Easy Mascarpone Cream

powdered / icing sugar (sifted) ((30 grams))

mascarpone (room temperature)* ((125 grams))

vanilla

In a medium bowl beat the cream and sugar until thick peaks appear (very thick).

In a medium bowl beat (with same beaters) the mascarpone and vanilla until smooth and creamy.

Add the whipped cream to the mascarpone mixture and whisk strongly until smooth. Don&#x27;t over mix. Use as a topping for cakes or fresh fruit. Enjoy!

This restaurant quality dessert can be made a few days ahead and stored in your freezer. Enjoy the classic flavors of Tiramisu in frozen form.

Tiramisu Semifreddo

espresso powder

water

lady fingers

sugar

dark rum

fine grain salt

heavy whipping cream

mascarpone cheese

semisweet chocolate

chocolate shavings

espresso beans (such as Sconza)

almonds

Dissolve the espresso powder in the hot water; set aside.

Line a 9x5-inch loaf pan with plastic wrap that overhangs all sides of the pan. Line the sides and the bottom of the pan with the lady fingers, standing up vertically around the sides of the pan. Tear small pieces of lady fingers and press into gaps in the bottom of the pan (see video).

Fill a saucepan with 1 inch of water and bring to a simmer. Set a large metal bowl on top and add the egg yolks, sugar, rum, and salt. Add the espresso mixture. Whisk until the mixture thickens like custard.  The mixture is ready when an instant read thermometer registers 160F. Remove from the heat and cool 5 minutes. Transfer to the bowl of an electric mixer and beat with the whip attachment until the bowl feels cool to the touch, about 5 more minutes.

Beat 1 3/4 cups of the heavy cream on medium-high until slightly thickened. Add 3 tablespoons of the powdered sugar and beat until stiff peaks form. Fold the whipped cream into the beaten espresso custard mixture. Spoon the mixture into the lined loaf pan. Smooth the top and tap on the counter top to remove air bubbles. Fold in the plastic wrap and freeze until solid, about 4 hours or overnight.

Beat the remaining cream on medium-high speed gradually adding the remaining 3 tablespoons of sugar. Add mascarpone a little at a time while beating. Whip to stiff peaks. Spread the top of the frozen semifreddo with the whipped mascarpone cream. Return to the freezer.

Semifreddo

Heat the heavy cream in a saucepan until steaming but not boiling. Add in chopped chocolate. Let stand one minute and then whisk together. Let cool until thickened yet still pourable, about 15-20 minutes.

Remove the semifreddo from the pan from the overhanging plastic. Unwrap and place on a serving tray. Cover with chocolate ganache. Sprinkle on chocolate shavings, chocolate-covered espresso beans, and almonds. Serve immediately or return to the freezer until set.  When the chocolate is set, cover in plastic wrap until ready to serve.

Chocolate ganache and toppings

Christmas isn't Christmas without a pav - and this is our pick of the bunch! With sweet-yet-spicy peaches, smooth whipped cream and crisp meringue, this is the ultimate crowd-pleaser.




























Spiced peach and passionfruit pavlova

eggwhites

(330 grams) caster sugar

tsp cornflour

tsp white vinegar

mascarpone

vanilla bean paste

(110 grams) caster sugar

tsp allspice

cardamom pods

cinnamon quill

juniper berries

passionfruit, pulp removed

peaches, stones removed, thinly sliced

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454854001&=domain=del

5348771529001-5977454854001

Low-Carb, Keto Tarts With Berries And Mascarpone Cream - individual desserts, made in mini tartlet pans, that are sugar and gluten-free, but at the same time very easy to make, festive. Great for parties or celebrations!&nbsp; One tart is two servings.

Low-Carb, Keto Tarts With Berries And Mascarpone Cream

almond flour

powdered erythritol (I used Swerve confectioners)

tbsp butter

tsp sea salt

tbsp powdered erythritol

heavy cream

tsp vanilla extract

lemon

strawberries (cut in half)

blueberries

raspberries

blackberries

Preheat oven to 350 F. Spray six 4-inch tart pans with coconut oil or butter spray.&nbsp;

In a bowl combine the almond flour, butter, salt and sweetener. Mix to incorporate.

&nbsp;Divide the dough between six tart pans and press down the bottom and walls. Make holes on the bottom of the dough, using a fork. Bake for 8-10 minutes, until golden, then remove from the oven and cool completely.

For the keto tart crust:

For the mascarpone whipped cream - beat mascarpone and powdered sweetener with an electric mixer for 2 minutes on low speed. Slowly add the heavy cream, beating on low speed.

&nbsp;Increase the speed and beat for 30-60 seconds, until thick. Be very careful, as at this point you may over beat the cream and it will separate. Low speed, room temperature mascarpone and a  lot of attention is the key here! Beat in the lemon zest and vanilla extract.

For the Mascarpone cream:

Pipe mascarpone cream to fill the tartlets. Top with berries. Serve.

To assemble:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1520222008/sbfgw4qy1xmxwmqcn7im.mp4

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The most viewed mascarpone cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Mascarpone Cream

Tiramisu Semifreddo

Spiced peach and passionfruit pavlo...

Low-Carb, Keto Tarts With Berries A...

The most viewed mascarpone cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine