BelGioioso Cheese Inc.BelGioioso Cheese Inc.
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RECIPES WITH MASCARPONE
Mascarpone Fruit Cake 8 oz. BelGioioso Mascarpone Fresh cream 1/4 cup pure maple syrup Poppy seed or pound cake, sliced Strawberries, freshly sliced Blueberries Combine BelGioioso Mascarpone with a few tablespoons of fresh cream to soften and add maple syrup to make a sauce. Slice the fresh cake and top with the Mascarpone mixture. Garnish with fresh fruit and serve.
Chocolate Coffee Cake with Mascarpone Cake 3 cups sifted flour 2 cups sugar 1 tsp. salt 4 Tbsp. cocoa powder 2 tsp. baking soda 3/4 cup vegetable oil 2 Tbsp. vinegar 2 tsp. vanilla 2 cups warm coffee Combine dry ingredients (flour through baking soda) and make three indentations in the mixture. Pour vegetable oil into one indentation, vinegar into another and vanilla into the last one. Pour warm (not hot) coffee over ingredients and mix well with a fork. Pour into greased 9" x 13" pan and bake at 350F for 30 minutes. Sauce 8 oz. BelGioioso Mascarpone* 1/4 cup coffee liquor* Fresh cream Fresh raspberries Combine BelGioioso Mascarpone with a few tablespoons of fresh cream to soften and add the coffee liquor to make a sauce. Slice chocolate cake and top with the Mascarpone mixture. Garnish with fresh raspberries and serve. *BelGioioso Tiramisu Mascarpone could be substituted for an alcohol-free version of the sauce.
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Mascarpone and Gorgonzola Sauce 2 cups heavy cream 1/2 cup BelGioioso Mascarpone 1/2 cup BelGioioso Gorgonzola In a medium saucepan, combine all the ingredients. Bring to a low boil and stir with a wooden spoon over low heat until the cheeses are melted and smooth. Serve immediately over pasta.
Famous Tiramisu Dessert 3 large eggs (*or pasteurized egg substitute) 1 cup Espresso or strong coffee 1/2 cup sugar 2 Tbsp. Cognac or Brandy 8 oz. BelGioioso Mascarpone 1/8 cup cocoa 20 ladyfingers, toasted Step 1: Combine 3 egg yolks, 1 Tbsp. Espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes. Add BelGioioso Mascarpone and beat 3-5 minutes until smooth. Step 2: In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form. Gently fold into Mascarpone mixture. (*If using egg substitute, skip Step 2 and beat until fluffy.) Step 3: Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa. Layer Ladyfingers and finish with a Mascarpone layer and cocoa. Refrigerate at least 1 hour before serving. Serves 6.
Pistachio Torte with BelGioioso Mascarpone, Apricots and Mint (featured in Food Arts magazine) |
