While tiramisu is a worthy dessert, mascarpone can be used in cakes and pies too.
Flavor wise it’s much sweeter and less tangy than cream cheese.
It tastes richer, too (its fat content ranges between 60% and 75%).
Credit:Greg Dupree; Food Stylist: Emily Nabors Hall; Prop Stylist: Christina Daley
Mascarpone is also fairly easy to make.
Using in-season berries and rich mascarpone cheese make this cake a sweet dream.
We suggest trying something new with this warm-spiced carrot cake that has apples and pecans folded into the mix.
Credit: Photographer: Jennifer Causey Food Stylist: Melissa Gray Prop Stylist: Heather Chadduck Hillegas
It opts for a super silky mascarpone frosting that perfectly balances the sweetness of the cake layers.
It lends the creamy topping a hint of tartness to balance the sweet, macerated strawberries on top.
The sweetened mascarpone makes a delicious complement to the raspberry jam drizzle.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christina Daley
Add more strawberries on top for the sweetest presentation.
The mascarpone is incorporated into the whipped topping that lends the refreshing pie a creamy, fluffy top.
you might flavor it with citrus zest, cocoa powder, almond extract, or jam.
Credit:Fred Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Caleb Clarke
you’re able to also substitute the strawberries for blackberries, blueberries, or peaches.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Jen Causey; Food Stylist: Jennifer Wendorf; Prop Stylist: Josh Hoggle
Credit:Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell
Credit: Johnny Autry; Food and Prop Styling: Charlotte L. Autry
Credit: Jennifer Causey
Credit: Jim Franco; Styling: Lydia Degaris Pursell
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Credit: GREG DuPREE
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Antonis Achilleos; Food Stylist: Ruth Blackburn; Prop Stylist: Lydia Pursell
Credit:Greg Dupree, Food Stylist: Jennifer Wendorf, Prop Stylist: Claire Spollen
Credit:Will Dickey; Food Stylist: Ruth Blackburn
