Thick, yellow and creamy, with a very high fat content (40 per cent) but a distinctive, rich dairy flavour, mascarpone forms the main part of the famous tiramisu. There again, it is lovely served alone with soft fruits or in a cheesecake.
Because of its high fat content, it can be lightened by mixing it with an equal quantity of fromage frais and used as a filling for sponge cakes or as a topping for desserts. Add a small amount of sugar to sweeten the mixture and what you get is the flavour of mascarpone given a lighter texture and, if you are watching your waistline, far less guilt!
I can also recommend mascarpone spread on sweet biscuits (digestives or sweet oat biscuits) with fresh strawberry jam. Mascarpone is also brilliant for adding to sauces.
There isn't a classic recipe for tiramisu as such, as there are many varying versions both in Italy and around the world, but the following one is, I think, the nicest I've come across. For lovers of strong coffee, dark chocolate and the rich creamin
Made in moments, this trifle is a real treat for chocolate lovers. And even complete beginners can make this, as all it involves is a quick trawl round the supermarket and an assembly job.
No cooking here - just an assembly job involving ready-made custard, trifle sponges and a few other magic ingredients. You'll end up with a trifle that will be loved by everyone!
Elegant and autumnal, this dessert would go down well at the end of a special meal and is simplicity itself to make. Of course, you can use the mascarpone mousse in other recipes too - a great addition to your repertoire!
To make the Petits Monts Blancs for New Year's Eve.