What is mascarpone made from it? What to cook with mascarpone

Looking at photos on the pages of culinary magazines, we want to get dishes that will look just as appetizing. However, in addition to appearance, we need to get a pleasant taste. Mascarpone cheese, which is included in a large number of popular dishes, will help you achieve the desired effect.

What is mascarpone

Many recipes for Italian dishes contain the component mascarpone - many housewives do not know what this product is. It is a delicate cheese made from milk and cream. The taste reveals delicate notes of baked milk. The lightness of mascarpone is deceptive - the cheese has a high calorie content of 450 kcal, so it is not suitable for people on a diet as part of their diet and can harm their figure.

Among the properties that allow you to understand what mascarpone is in cooking and determine the benefits of the cheese product are the following:

• neutral creamy taste (suitable for both sweet and salty dishes);
• the presence of macro- and macroelements necessary for a person;
• the presence of a large number of vitamins;
• content of amino acids essential for the body.

What do you eat mascarpone with?

Many housewives are interested in how to eat mascarpone. Cheese is widely used in cooking: it is eaten as a separate product or included in a variety of dishes that can be prepared over a fire, using an oven or a slow cooker. The component is used in the preparation of desserts, ravioli, various sauces and as a cream for cakes and pastries. Those who have tried mascarpone know well what it is, so they can easily find suitable uses.

Dessert with mascarpone

Sweet lovers who want to pamper themselves or loved ones with delicious and delicate desserts can use recipes that can be made from mascarpone:

• Cheesecake. The pie has a bright and at the same time delicate taste. Its base is crushed cookies, and the filling consists of mascarpone and cream. You can add deliciousness by adding chocolate, fruits or berries, and coffee to the list of ingredients.
• Tiramisu. Famous Italian mascarpone dessert. The classic recipe calls for this cheese in combination with cookies and cocoa.
• Cakes and pastries. For these confectionery products, you can prepare cream cheese cream, which will add soft shades of taste.
• Desserts with fruits. Mascarpone in combination with cream will become an excellent, quick-to-prepare sweetness if you add a fruit or berry component.

Savory dishes

Cheese can be used not only in confectionery products, but also in savory dishes. In such recipes, mascarpone is often a component for sauces and dressings, where herbs are added. You can use seasonings with cheese to add new flavors to vegetable salads, pasta, ravioli, and fish dishes. Chefs add it to pizza sauce to make it tender.

How to replace mascarpone

A replacement for mascarpone can be found among other types of cream cheeses:

• For dessert recipes, you can substitute Philadelphia cheese. It has the consistency of melt-in-your-mouth butter. It can be used to make cheesecake, fruit desserts and other baked goods.
• If the price of mascarpone seems too high, replace it with Buko, a type of cream cheese. The product is well suited for creating creams and fillings for cakes and pies.
• The most popular substitute is ricotta cheese, which resembles cottage cheese. The difference is that this variety has a more delicate consistency. It is used for second courses. In the photo, the two products are practically identical.

How to make mascarpone at home

Lovers of Italian food can make mascarpone at home. This needs to be done using 2 components:

• citric acid – ¼ tsp;
• cream (fat content of at least 25%) – 1000 ml.

How to cook:

1. Pour the milk product into the pan, place it on the flame and heat until bubbles begin to form.
2. The next step on how to make mascarpone cheese at home is to add acid, which must be mixed with a small amount of water. This liquid must be gradually poured into the hot cream. Leave the substance on the fire until it thickens.
3. Prepare a clean and dry container, place a colander inside, the bottom of which should be covered with a cotton towel. Pour the cream into the prepared bowl, wait until the whey has completely drained. The product remaining in the fabric will serve as a homemade version of cream cheese.

Recipes with mascarpone

Having encountered this ingredient among the necessary products, many housewives try to replace the component, since the price of cream cheese is high for many. However, if you want to get desserts, as in the photo in beautiful culinary magazines or restaurant menus, you should use mascarpone directly. The product pays for its price with its pleasant taste and tenderness.

Buttercream

The cream base, the main ingredient of which is cream cheese, is widely used by confectioners in production. It is added to cakes, pastries and muffins. The recipe for mascarpone cream is not complicated. The base is 75% cheese, the composition is supplemented with other tasty ingredients that adjust the consistency and add new flavor shades.

Ingredients:

• cream 33% – 200 g;
• powdered sugar – 100 g;
• mascarpone – 250 g;
• cocoa;
• vanillin;
• liquor.

Cooking method:

1. Pour the cream into a deep whipping bowl. Mix with a mixer until the milk product becomes fluffy. Then, begin to gradually add powdered sugar without stopping whisking.
2. If you decide to use cocoa for making, sift and add to the cream, mixing with powder.
3. Mix the cream cheese well using a spoon. Gradually add cream whipped with powder to the mixture, then vanilla. Mix all ingredients well again. You can use ready-made cream.

Cheesecake

The literal translation of the word means “cheese pie.” The consistency of the popular dessert resembles a cottage cheese casserole. The dish is based on shortbread cookies crushed into fine crumbs, and the filling consists of cream cheese and other ingredients. Using the recipe for cheesecake with mascarpone cheese, you will get a delicious and delicate dessert that is suitable for a holiday or tea party.

Ingredients:

• vanilla bean – 1 stick;
• mascarpone – 0.5 kg;
• powdered sugar – 1 faceted glass;
• chicken egg – 3 pcs.;
• cream (33%) – 0.2 l;
• shortbread cookies – 0.2 kg;
• butter – 100 g.

Cooking method:

1. Place the cookies in a blender and grind until finely crumbled. Soften the butter and add to the base. Grind the ingredients until a homogeneous mass is obtained.
2. Take a baking dish, place the cookie mixture into it, form a cake with sides, the height of which should be at least 2 cm. Place the mold with the base in the refrigerator.
3. Start preparing the filling. To do this, mix the mascarpone with powdered sugar using a whisk. The result should be a mass of homogeneous consistency.
4. Gradually add cream to the resulting substance, continuing mixing.
5. Break one egg at a time into a bowl, stirring gently. Add vanilla.
6. Remove the pan from the refrigerator and wrap the container with 3-4 layers of foil. Pour the filling in there.
7. Fill a baking tray with water and place the cake pan inside. Preheat the oven to 160 degrees, place a baking sheet inside. Bake the cheesecake for 80 minutes.
8. Remove the finished dessert from the mold and leave to cool at room conditions.
9. When the pie has cooled slightly, place it on a plate and put it in the refrigerator. Refrigerate the baked goods for at least 2 hours.

Cake

Making a cake with mascarpone cheese is an integral part of the holidays in Italy. To make your baked goods delicious, use a sponge cake as a base and prepare the cream correctly. The recipe for making the filling is simple, but will require some culinary skills. You can complement the cake with fruits or berries of your choice, or decorate with chocolate.

Ingredients:

• wheat flour – 150 g;
• granulated sugar – 0.3 kg;
• mascarpone – 250 g;
• cherries (or other fruits and berries) – 0.3 kg;
• butter – 50 g;
• chicken egg – 3 pcs.;
• cream (for whipping) – 250 g;
• chocolate - 1 bar.

Cooking method:

1. The first step on how to make a cake is to create the dough. To do this, beat the sugar and eggs until the sweet crystals dissolve. Then gradually add flour and knead the dough mixture.
2. Grease the springform pan with oil and pour the dough inside. Place the workpiece on a baking sheet preheated to 185 degrees in the oven. The cake should bake for about 20 minutes. Soak the finished base a little with cherry juice.
3. Place the washed and pitted berries around the perimeter of the cake.
4. The next step is to make the cream. Mix cream and granulated sugar with a mixer, add cheese to the resulting mass. Spread the finished cream over the berry layer. Sprinkle with grated chocolate.
5. Place the dessert in the refrigerator for about 4 hours.

Classic tiramisu

The famous airy dessert comes from sunny Italy. Mascarpone tiramisu can be prepared at home, it is only important to choose the right ingredients for the dish. Tiramisu according to the classic recipe is based on lady fingers cookies, which can be replaced with dried biscuit, and cheese with heavy cream, but the taste of the cake will differ.

Ingredients:

• cookies – 0.3 kg;
• chicken eggs – 4 pcs.;
• granulated sugar – 100 g;
• coffee – 0.4 l;
• mascarpone – 0.5 kg;
• cocoa powder – 5 tbsp. l.;
• wine (liqueur, cognac) - for impregnation.

Cooking method:

1. Take the eggs, separate the yolks, mix them with sugar until the mixture turns white. Add cheese to the mixture, using a spoon, stir until smooth.
2. Place the separated whites in a separate bowl, beat until a thick foam forms. Transfer the resulting mass to the cheese, mix at a slow pace.
3. Brew coffee, cool, add a little alcohol to the liquid. Cookie sticks should be dipped in the drink and placed tightly on a baking sheet in one layer. Spread half of the prepared cream on top.
4. Place the next layer of cookies, moistening them in the coffee liquid. Spread the remaining cream on top. Refrigerate the prepared dessert for 3 hours.
5. Sprinkle the cooled dessert with a thick layer of cocoa powder, which must be sifted through a sieve.
6. Carefully divide the sweetness into portions, as the cake is very soft.

Mascarpone cheese price

You can buy this type of cream cheese in specialized stores or large retail chains. If the product is not on the shelves, try ordering from an online store. Prices depend on the manufacturer and packaging, which contains 250 g or 0.5 kg of mascarpone. The average cost of 1 jar of the first volume is 100-150 rubles, and a half-kilogram package can be purchased at a price of 300-400 rubles. If you can’t buy the product, you can make it at home. The price will not change significantly, since 1 liter of heavy cream or sour cream is expensive.

Video

Desserts with mascarpone cheese, the recipes for which will be presented below, can be a real discovery for all lovers of creamy sweets and fruits. The advantage of such dishes is their simple and quick preparation, as well as their unusual and surprisingly delicate taste.

Dessert with mascarpone cheese - strawberry recipe

Ingredients:

• powdered sugar – 6 tbsp. spoon;
• mascarpone – 250 g;
• strawberries – 300 g;
• cream – 2 tbsp. spoons;
• mint - for decoration.

Preparation

A dessert of strawberries and mascarpone can be a real lifesaver when you need to surprise guests with an unusual dish.

The preparation of this delicacy should begin by whipping the mascarpone and half the powdered sugar. After a few minutes, carefully add the cream to the mixture, while still whisking. When the mixture becomes homogeneous, and this will happen in about 5 minutes, you can turn off the mixer and put the mass aside.

Strawberries must be washed, cut into small pieces and mixed with the remaining sugar. After 10 minutes, the resulting juice must be drained, after which you can proceed to the final stage of the recipe.

Place strawberries and mascarpone mixture in layers in glasses or molds, then garnish the dessert with mint. You can serve the dish immediately.

Dessert with mascarpone and cookies

Ingredients:

• mascarpone – 250 g;
• cookies – 100 g;
• instant coffee – 1 tbsp. spoon;
• sugar – 2 tbsp. spoons;
• cream – 2 tbsp. spoons.

Preparation

Desserts with mascarpone and berries, cookies or fruits differ only in the set of ingredients, but the principle of their preparation remains the same.

First you need to beat the mascarpone with sugar, add cream to it and bring the mixture until smooth. The cookies should be crumbled or ground in a blender, after which you can begin assembling the dessert.

Place a layer of cookies in the prepared form, cover it with a layer of mascarpone and repeat the operation until the form is filled. Sprinkle each serving of coffee as a garnish.

Mascarpone and fruit dessert

Ingredients:

Preparation

The simplest desserts with mascarpone are prepared in a few minutes and consist of a wide variety of ingredients. You can use your favorite fruits and cookies to make this recipe by following the directions above and alternating layers of ingredients as you cook. Don't be afraid to experiment, because it's impossible to ruin this dessert.

Delicate homemade mascarpone cheese - recipes made from cream, sour cream or cottage cheese. Prepare this Italian delicacy at home.

• Cream 10% – 300 ml
• Cream 20% – 300 ml
• Lemon juice - 20 ml

Pour the cream into the multicooker bowl (I still grease the bowl with butter just in case).

Close the multicooker bowl. Use the “Program selection” button to set the Milk porridge/desserts program.

Press the “Cooking time” button to set 10 minutes. Press the “Start” button.

3 minutes before the end of cooking, open the lid and add lemon juice.

Cook until the end of the program with the lid open, stirring constantly.

Pour the finished mixture into a separate container and let cool (I leave it directly in the multicooker bowl for 20-30 minutes).

Fold the gauze into four layers, place it on a sieve and place the cooled mass into it.

Leave the gauze with the creamy mixture suspended over the container for 3-6 hours.

As I do in the last stages: I put a sieve on the pan, put the remains of the applied canvas for cresotom embroidery on top of it (stocks from the 80s) and pour in the mascarpone, leave it just like that in the sieve without hanging it, you just need to make sure that the sieve does not touch the buttermilk. It drains for me in about 40-60 minutes, I’m happy with this consistency, it’s very delicate.

Recipe 2: mascarpone for cake at home

The main thing in this recipe is to strictly adhere to the specified recommendations, and then you will receive a product very close to the original.

• Animal cream (25%) 1 l
• Lemon 2 pcs.

We only have 2 ingredients, but they also require some preparation. Cream needs to be of animal origin, without any additives, with a fat content of at least 25%. Pour the specified amount of cream into a clean and dry saucepan, the smaller of the two in diameter, and then install a thermometer in it. Monitoring the temperature to which the cream is heated is very important in this recipe.

Lemons need to be washed, cut in half and squeezed into a plate. To prepare mascarpone we need 3 tablespoons of juice.

Using a thermometer, we will monitor the temperature of the cream, and using a spoon, we will stir it constantly. Turn on the heat under a larger saucepan and pour water into it. Then we place a smaller saucepan inside it, into which we have already poured the cream. Over medium heat, bring the water to a boil, and then reduce it a little and wait until the temperature in the pan with cream reaches 85 degrees.

After this, remove the cream from the stove, but do not turn off the heat - it will still be needed. Pour in lemon juice in a thin stream, continuously stirring the cream. Look at the thermometer - the temperature should drop to 82 degrees. Return the pan to the water bath and continue stirring the cream, not allowing the temperature to rise above 84 degrees.

No one can tell you a specific time for heating the cream. But there is an excellent reference point - the spoon you use to stir the cream. Pay attention to how the cream flows from it; I will provide photographs of different stages for clarity.

The photo on the left shows the initial stage, when you just added lemon juice. And in the photo on the right - after some heating. But this is not yet what we need.

When the heated cream becomes like a thick cream and begins to flow from the spoon in a slow stream, enveloping its walls, you can turn off the heat and remove the pan with the cream from the water bath. Without stopping stirring, cool the cream to 45 degrees.

First, wrap a colander with a layer of gauze and pour the condensed cream into it. Place a bowl under a colander; the liquid part of the whey will actively drain into it. As the cream shrinks, scrape it off the cloth with a spoon and throw it into the center with the rest. When the serum stops actively dripping, transfer it to gauze folded in 5-6 layers and hang it with a bag, letting it hang overnight and “drip.” For those who have prepared cottage cheese at home, this process is familiar.

In the morning, remove the gauze bag with whey, put it back in the colander, place a pressure on top in the form of a jar of water or another heavy object, and then put this structure in the refrigerator until the evening - for 9-10 hours. You can take out the bag, gently mix the contents, and control the density of the mascarpone. When it reaches the limit you need, you can remove the mascarpone from the refrigerator. This is what you should get:

If the cheese turns out a little lumpy, don’t worry - when you beat it into cream, the lumps will disappear and the mascarpone will be as it should be. As an example, I also want to show you the difference between preparing mascarpone from 10% cream (left) and 20% cream (right):

As you can see, it is better to use high-quality, fresh and heavy cream. Then the mascarpone will turn out soft.

We have prepared delicious soft mascarpone cheese, which can be used in making tiramisu or other dessert, or simply spread on bread. Bon appetit!

Recipe 3: homemade mascarpone cheese (with photos step by step)

When preparing mascarpone, cream with a fat content of 25% is heated in a water bath to 75-90 degrees and, while stirring, tartaric acid (traditional method), lemon juice or white wine vinegar is added to begin the process of milk protein coagulation.

To prepare, you will need a thermometer with which you can track the desired heating temperature.

• Heavy cream from 25%1 l
• Lemon juice 3 tbsp. l.

Take the cream and pour it into a dry saucepan.

Squeeze lemon juice.

Place the pan with cream in a water bath. Bring the cream to a boil and reduce the heat to medium temperature. Keep the cream on the stove until the thermometer shows 85 degrees. Remove the cream from the heat and pour in the lemon juice in a thin stream, stirring constantly. We measure the temperature, it should be 82 degrees. Place the cream in a water bath and simmer, stirring continuously, until the temperature does not exceed 84 degrees.

When the cream thickens and becomes cream-like in consistency, remove from heat and, without stopping stirring, cool to 45 degrees.

Next, using a colander and a cotton towel, strain the resulting creamy mass. The whey should drain into a bowl placed under a colander. As soon as the whey stops actively draining, spoon the creamy mass into a clean towel and hang it overnight.

In the morning, put the almost finished cheese in gauze in a colander, put any pressure on top and put it in the refrigerator for 10 hours.

From time to time it is better to take out the cheese and stir. You may need less time if you want a medium consistency mascarpone. Once you have the desired consistency, remove the cheese from the refrigerator.

If your mascarpone turns out to have small lumps, it’s not a big deal - when stirring with a mixer, the cheese will get the desired homogeneity.

Recipe 4: homemade mascarpone curd cream

• cottage cheese - 350 g;
• cream 20% fat - 200 ml;
• butter - 15 g.

The first thing to start making homemade cheese is to transfer the cottage cheese into a blender bowl. Beat the cottage cheese for two to three minutes.

Then add a small piece of softened butter and repeat the procedure.

As a result, we get cottage cheese without lumps, but still quite dense.

Mascarpone cheese itself is quite fatty. It is the fat content that gives it such a delicate texture. Therefore, it is better to choose cream for this recipe with a fat content of at least 20%.

Gradually, in several stages, add cream to the whipped cottage cheese. You may need 150 to 200 ml of cream. Excess cream will turn the mascarpone into runny curd, which should not be allowed.

After each addition of another portion of cream, whip our future mascarpone. As a result, we will get a fairly dense, glossy and homogeneous mixture. This cream is absolutely identical in appearance, taste and composition to its store-bought counterpart.

It can be stored in the refrigerator for up to four days in a tightly sealed food container.

Recipe 5, step by step: homemade mascarpone cheese

• cream (at least 20% fat) - 1 l
• lemon juice - 3 tbsp.

Pour the cream into the pan and heat it to a temperature of about 80 degrees, it is important not to let it boil.

And then pour lemon juice into the cream.

Stirring, cook for another 10 minutes.

During this time, the cream is fermented and becomes ready for the second stage.

The gauze needs to be folded in several layers, tie it, filter the liquid and leave it like that overnight.

In the morning, in a gauze bag we will have a soft, oily mixture, which, in fact, is mascarpone cheese.
Mascarpone hardens in the refrigerator. But if you keep it for 15 minutes at room temperature, it becomes extremely tender.

Try also making a delicious homemade dessert. Bon appetit!

Recipe 6: how to make creamy mascarpone

Mascarpone is a cheese not only for desserts; it goes perfectly with fish, meat pates, pasta, sauces, and salad dressings.

• Heavy cream – 500 ml
• Lemon juice – 1 tbsp. spoon

Pour fresh heavy cream into a saucepan and heat over low heat to 90 degrees, stirring constantly with a wooden spatula (this will take 8-10 minutes). Add lemon juice, strained through a strainer and mix thoroughly. Remove the pan from the stove and leave for 30 minutes to curdle.

Prepare a sieve and a large bowl.

Cover the sieve with gauze folded in 3 layers.

Pour the curdled cream from the pan into a sieve and leave for an hour until all the whey has drained through the cheesecloth into a bowl.

Pour the whey into another bowl, place the sieve back on the bowl and, wrapping everything in cling film, place in the refrigerator for 12 hours.

After 12 hours, the mascarpone is ready.

Store mascarpone in the refrigerator for 4-5 days in a tightly closed container. Bon appetit.

Recipe 7: sour cream mascarpone - how to make it at home

• Cream 500 ml
• Sour cream 250 ml
• Lemon 1 piece
• A pinch of salt
• Sugar a pinch

Keep the heavy cream at room temperature for 25-30 minutes. For an authentic effect, you should choose cream with a fat content of at least 35%; if it is lower, then too much whey will “leave” from the mass in the process.

Mix 20% sour cream at room temperature into the cream.

Squeeze the juice out of the lemon, be sure to remove the seeds.

Pour lemon juice into the creamy sour cream mass, add salt and sugar, stir - the mass will begin to thicken almost immediately.

Line a colander or sieve with thick gauze or a towel, lay out the mascarpone, cover so that the surface of the cheese does not dry out and leave in a plumb line for 12-18 hours.

Beat the prepared thick cream cheese in a blender until smooth.

Place homemade mascarpone in a clean container and store in the refrigerator until use.

Do you know, what to cook with mascarpone Italians can make especially tasty dishes, because this product is especially popular among them.

Italian pancakes with mascarpone and berry sauce

Italian pancakes with mascarpone and berry sauce

For 4-6 servings you need:

• 0.5 kg mascarpone cheese
• 150 gr. drain oils
• 300 gr. wheat flour
• 700 ml fresh milk
• 3 eggs
• 1 tbsp. lie Sahara
• 0.5 tsp. salt

For the berry sauce:

• 400 gr. any berries (it’s better to take assorted)
• 100 gr. Sahara
• 30 gr. drain oils

First we bake pancakes. To do this, mix eggs, salt and sugar in a bowl. Add a third of the warm milk and stir. Then add flour in small portions. Stir the dough until completely homogeneous. Then pour in the remaining milk in a thin stream and stir one last time.

Grease the pan with drain. butter and bake pancakes. Place them on a plate, brushing each one with oil to prevent them from sticking together.

Prepare berry sauce: melt butter in a frying pan and add sugar. After the sugar has dissolved, add the berries and fry everything for about 3 minutes.

Now fill each pancake with mascarpone. Place the pancake on a saucer, and place 2-3 tbsp in the center. lie mascarpone (depending on the size of the pancake), give the pancake the shape of a bag, lifting its edges up. The edges can be tied up, or you can simply carefully place the pancake in the shape of an envelope.

These bags should be served hot, after pouring berry sauce over them.

Homemade tiramisu

• 30 pcs. quail eggs (or 6 pcs. chicken eggs)
• 0.5 kg mascarpone
• 400 gr. lady fingers cookies
• 300 ml. espresso coffee
• 8 tbsp. lie powdered sugar
• vanillin and cocoa - to taste

Separate the yolks from the whites. Cool the whites, and beat the yolks with powdered sugar, mascarpone and vanilla until fluffy and fluffy.

Beat the chilled egg whites until thick. Now add the whipped whites to the yolk mixture in small portions and continue beating everything until it becomes a fluffy cream.

Place alternate layers of cream and cookies into the vases (the cookies must be soaked in coffee on both sides before doing this). Make the top layer of cream.

Put the tiramisu in the refrigerator until the feast. Before serving, sprinkle generously with cocoa and decorate as desired.

Lemon mousse with poppy seeds and mascarpone

Lemon mousse with poppy seeds and mascarpone

• mascarpone – 250 gr.
• juice of 2 lemons
• lemon zest – 1 tbsp. lie
• eggs yolk – 2 pcs.
• cream – 100 ml.
• sugar – 70 gr.
• eggs protein – 3 pcs.
• gelatin – 4 gr.
• poppy seeds and lemon liqueur - 2 tbsp. lie
• berries – 250 gr.
• blackcurrant liqueur – 1 tbsp. lie
• sugar – 2 tbsp. lie

Fill the gelatin with cold water.

Fry the poppy seeds in a dry frying pan, and beat the yolks with sugar. Add cream, lemon juice to the mascarpone and beat the mixture until fluffy. Separately, beat the whites until stiff peaks form.

Squeeze the gelatin from the water and dissolve it in warmed lemon liqueur. In mascarpone with cream, add zest, poppy seeds, yolks and gelatin. Beat the mixture again and begin gradually, in three additions, introducing the protein mass into it. Mix everything thoroughly and place in bowls.

Place the mousse in the refrigerator for 3 hours.

Prepare berry sauce: grind the berries in a blender, grind through a sieve and add sugar and liqueur. When serving, pour it over the mousse.

Chicken with mascarpone

Chicken with mascarpone

Ingredients for the recipe:

• 2 chickens
• mascarpone cheese – 4 tbsp. lie
• olive oil – 3 tbsp. lie
• juice from 2 lemons
• chopped rosemary leaves - 2 tbsp. lie
• sea ​​salt and black pepper

Preheat the oven to 200C.

Wash the chickens, dry them, cut their breasts, and make many cuts on the skin.

Mix mascarpone with salt (to taste), pepper and rosemary. Then brush the chickens with this mixture and stuff it into the cuts you made.

Fry the chickens on all sides in hot oil and place them in a baking dish.

Bake for about 20 minutes.

Transfer the remaining mascarpone marinade to the frying pan where you fried the chicken, add lemon juice and simmer to a thick sauce.

Fruit salad with mascarpone

Fruit salad with mascarpone

• 250 gr. mascarpone
• any fruits and nuts - to taste

Finely chop the fruit and add to the bowl with the mascarpone. Mix everything and sprinkle chopped nuts on top. Despite the simplicity of the recipe, the dessert turns out very tasty. It should be served chilled.

If you really want to please your loved ones with a new delicious dish, but you don’t know what to cook with mascarpone, then try using these simple recipes.

Recipes for making cakes at home with photos

mascarpone cake

10-12

3 hours

453 kcal

5 /5 (2 )

Italian mascarpone cheese is loved by many chefs because no matter what dish it is included in, it always gives it tenderness and original taste. Even ordinary bread with it is already a work of cooking, let alone sweet pastries.

Mascarpone is often used in desserts – they turn out unusual and delicious. Now imagine a mixture of strawberries, hot chocolate, sponge cake, whipped cream and Italian cream cheese. I think a lot of people's mouths were watering. It is the recipe for sponge cake with mascarpone that will be the subject of my publication today. It's easy to prepare, and most of the ingredients are always on hand.

• Kitchen appliances and utensils: A container for kneading dough, a container for whipping cream, a saucepan for icing, a cake dish, a mixer, a multicooker.

Required Products

Mascarpone is an Italian cheese that has a consistency similar to butter cream with a slight sour taste. Made from cream. Has a fat content of 47%. Used to prepare desserts, in particular, Tiramisu and cheesecake with mascarpone.

Features of product selection

To prepare sponge cake with mascarpone cream, you must choose cream with at least 33-35% fat content.

History of mascarpone cake

The birthplace of mascarpone cheese is Italy. It was there that several centuries ago they came up with the idea of ​​preparing it from the milk of cows and buffaloes, which were fed with fresh herbs and flowers to give the milk a special taste. The first mentions of mascarpone date back to the end of the 16th and beginning of the 17th centuries. Since then, cream cheese has become an integral ingredient in traditional Italian desserts and cakes based on sponge, shortbread and pancake dough, as well as with various additives in the form of berries, fruits, chocolate, liqueurs, honey, etc.

How to make mascarpone cake at home

To make the process more understandable, I conditionally divide the preparation of a mascarpone cake at home into four stages:

1. Baking sponge cakes.
2. Preparing the cream.
3. Assembling the cake.
4. Cake decoration.

I accompany all stages with photos.

We start by baking a homemade sponge cake with mascarpone. To be honest, my oven is not that great, so I learned how to cook sponge cakes in a slow cooker. There it always comes out tall and tender in taste. I will note that in the recipe that I took as a basis, pink dye is introduced into the biscuit. I didn't add it.

Prepare a regular sponge cake. We will need eggs - 6 pcs. Separate the yolks from the whites. Using a mixer, beat the yolks with sugar (150 g) until a whitish coating forms on the surface.

Add salt - 0.5 teaspoon and continue to beat with a mixer until a stable mass is formed.

Mix 150 g of flour with 1 teaspoon of baking powder and pour into the yolks in small portions. Stir constantly. Then carefully add the whites into this mixture.

The whites should be folded in with a spatula in one direction - only from top to bottom or only from bottom to top.

Grease the bottom and sides of the multicooker bowl well with butter. Pour out the dough. Select the “Baking” option from the menu. Set the timer for 1 hour. Meanwhile, prepare the mascarpone and cream cream.

Mascarpone cake cream recipe

Using a mixer, beat cream (300 ml) and powdered sugar (400 g) until smooth.

Add 400 g of mascarpone to the creamy mass and mix very carefully with a mixer with a whisk attachment, turning on low speed. The mascarpone cream for the cake is ready.

Mascarpone is a perishable product. Therefore, it is advisable to prepare the cake immediately before eating.

In the meantime, the biscuit should be ready. At the end of baking, it should be simmered for another 15 minutes with the lid closed in the “Warming” mode. Then insert the steamer into the bowl. Turn the bowl over. Remove the biscuit, place it on a wooden board and wait until it cools down.

We need to divide the cooled sponge cake into three parts. This is very convenient to do using a thick thread. Using a knife, mark three equal parts on the sides and make cuts on four sides. We insert thread into them. We cross its ends and stretch it through the entire biscuit. One part is separated. We repeat the procedure, separating the second and third parts. The sponge base for a delicious mascarpone cake is ready for assembly.

Grease the bottom cake with butter cream. Place sliced ​​strawberries around the edges. Then we coat the second and third cake layers, as well as the sides of the cake.

Place the semi-finished product in the refrigerator for half an hour. This is necessary so that the cream slightly saturates the cakes and they stick together well.

Meanwhile, prepare the glaze to decorate the mascarpone cheese cake. Break a chocolate bar (100 g) into pieces and put them in a saucepan. Heat the cream (200 ml) until hot and pour it over the chocolate. Stir until smooth. If the mass turns out to be too thick, heat it on the stove to the required liquid state.

Fill the cake with glaze. Place whole strawberries and sprinkle with coconut flakes. After 30 minutes of infusion in the refrigerator, the mascarpone cake according to my recipe can be tasted.

How to beautifully decorate and serve a mascarpone cake

I really like the combination of bright red strawberries with dark glaze - it's always elegant and appetizing. You can also add cookies, sweets, and meringues to this decoration.

To decorate cakes with mascarpone, a variety of fruits and berries are used - apples, blackberries, currants, raspberries, kiwi, tangerines, dried fruits. They are simply placed on top of the cake or filled with jelly.

• Only well-chilled cream should be added to the mascarpone cream for the cake. This way they will whip up better and more uniformly.
• Strawberries can be replaced with other berries and fruits. For example, use kiwi as a layer and decorate the top with strawberries, or vice versa.
• To ensure that the biscuit cuts well, you can keep it in the refrigerator for a while.
• If you don’t have the opportunity to purchase ready-made cheese, don’t worry, because there are many recipes for mascarpone cream for cake. Mascarpone cheese is also easy to make at home. To do this you will need 400 g of fat sour cream (at least 25%) and 2 tablespoons of lemon juice. (You can use 1 liter of heavy cream instead of sour cream. Then you will need 3 tablespoons of lemon juice.)
• Mix the ingredients and place on medium heat. Keep the mixture on the stove for five minutes. It shouldn't boil. Then remove from the stove and cool. Place a colander in a bowl and cover its bottom with several layers of gauze or a waffle towel. Pour the mixture there. Cover with a lid and place in the refrigerator overnight. From 400 g of sour cream overnight you should get about 250 g of cheese. Now it can be used for cream cheese cake. There is an even simpler recipe for mascarpone - buy homemade heavy cream at the market. First freeze them and then defrost them. Place on cheesecloth and let the liquid drain.
  

  The given recipes for making mascarpone with your own hands are not the only ones. You can find several of them on the Internet with different ingredients.

• I think many of you will also be interested in the question of what else can replace mascarpone in a cake. This could be: 1) a mixture of 240 g of cream cheese and ¼ cup of sour cream; 2) a mixture of 240 g of cream cheese and 1 tablespoon each of cream, butter (milk); 3) a mixture of 180 g of cream cheese, 0.25 cups of milk and 0.25 cups of cream. You can also try putting Philadelphia, Bonjour, and Almette cheeses in the cake.
• If you are preparing a sponge cake in the oven, you must remember that it should not be opened for the first 20 minutes, otherwise the cake may settle. The finished biscuit should not be immediately removed from the oven; it should remain there for at least another 15 minutes. A jump in temperature also leads to its subsidence.
• To make preparing a mascarpone cake as simple as possible for you, you can purchase a ready-made sponge cake.

Video recipe for cake with mascarpone

To make it more clear how to prepare a mascarpone-based cake, here are two video recipes for preparing a regular sponge cake, as well as cream with mascarpone. The first video shows well how to properly knead biscuit dough.

Recipe for Sponge Cake with Meringue Castle in the Air Cake Sponge Cake

Surprise your guests by serving them an amazing dessert! An incredibly delicious sponge cake with meringue, prunes, walnuts and butter cream with condensed milk will not leave anyone indifferent!

Cake diameter 22 cm, height 8 cm, weight 1500 g.

Cake ‘Castle in the Air’:

1 classic sponge cake
100 gr. meringue
100 gr. walnuts
100 gr. prunes

Meringue:
3 eggs (whites only)
150 gr. Sahara
salt
lemon juice

Impregnation for biscuit:
100 gr. Sahara
100 ml. water
1 tbsp. l. cognac.
Cognac can be replaced with other strong alcohol, or you can omit it altogether.

Cream:
500 gr. butter at ROOM TEMPERATURE!!!
1.5 b. (500 g) condensed milk

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2016-04-25T09:58:57.000Z

From the second, you will learn how to conveniently cut the sponge cake into several parts using a thread, prepare whipped cream and assemble the cake:

Cream for cake with mascarpone and cream. Assembling the cake. Leveling the cake. Part 2

Hi all! Today I will tell you how to make a delicious vegetarian cake. I am preparing a sponge cake for a cake without eggs. A video on how to bake a vegetarian sponge cake is here https://youtu.be/chBAppRcxpA
Video No. 3 about decorating a cake https://www.youtube.com/watch?v=wrOqk_bUcQY
This video is dedicated to how to make delicious cream for a cake and how to assemble the cake so that you can then decorate it with fondant. Enjoy watching!

Ingredients:
— cream 33%
- powdered sugar
- stabilizer for cream or starch
- mascarpone
- butter
— condensed milk
- prunes
- coffee
- flavoring
- vanilla sugar
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What is this video about:

cream for cake, recipe for cream for cake, cream for sponge cake, homemade cream for cake, how to make cream for cake, cream for cake step by step, cream for cake, delicious cream for cake, cream from mascarpone, cream mascarpone recipe, cream from mascarpone for cake, cream from mascarpone and cream, cream from mascarpone cheese, mascarpone sponge cream, mascarpone cream with cream, assembling a cake, assembling mastic cakes, cream for a mastic cake, how to assemble a cake, how to assemble a sponge cake, cake with mastic, mastic cake, cake with mastic

2016-05-20T12:40:19.000Z

Invitation to discuss the cake and possible improvements

I was looking for the simplest recipe to make with mascarpone. How do you use it? How do you replace cheese in desserts if you don’t have it on hand? Share your successes. I'll be glad to hear about them.