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.
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.
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!
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!
To make the Petits Monts Blancs for New Year's Eve.
This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.