Recipe and article by Wisconsin cheese. Photo provided by Wisconsin dairy farmers.
In the substantial one cheese paste life, you will always find mascarpone in the perfect place. Sure, it can add a creamy flavor to risotto, pasta and mashed potatoes, but it’s among desserts that mascarpone really feels at home. This is the essence of tiramisu, the juicy filling of a lemon cake and the velvety texture of a very berry tart.
What is mascarpone?
Mascarpone is an Italian-style cheese from the Lombardi region in northern Italy, made from whole cream and thickened with citric or tartaric acid. Mascarpone has a milky and slightly sweet taste and a piquant finish, and its butterfat content ranges from 60 to 75%. This tender cheese is an vital ingredient in Italian desserts such as tiramisu and cheesecake, but it can also be added to savory dishes.
Considering Wisconsinites love desserts almost as much as they love cheese, it was only a matter of time before they made it cheese for spreading our own. Because come on, what’s better than a cheese dessert?
How is mascarpone made?
It involves removing the whey without squeezing and ripening the curd. Citric acid is added to thicken the cheese. It is then cooled to room temperature, poured onto cheesecloth to remove excess liquid, and left to set in a shallow pan while refrigerated for a day or two.
What is mascarpone combined with?
It’s a very accommodating cheese—it can enhance any recipe without overwhelming the other ingredients. It can add a sweet, fluffy texture to a cherry cheesecake or spice to a bowl of grilled fruit. And when mascarpone is the foundation of your homemade ice cream, all is well in the world.
For savory dishes, it is suitable for a decadently creamy risotto with parmesan cheese or treat yourself to a Saturday breakfast in the form of mascarpone spread on toast and sprinkled with cinnamon. For a delicious cheese, mix mascarpone with ricotta, goat cheese, honey and sprinkle with pine nuts. You can also melt it with butter and a little parmesan for a simply wonderful white cheese. cheese sauce for pasta for the weekend.
Pairing this cheese with beer and wine is a bit more hard than with other cheeses – hoppy beers and tannic wines should definitely be avoided. However, sweet drinks such as port, grappa, fruit liqueurs, fruit beers and mighty cider will treat mascarpone well.
Blueberry-Peach Mascarpone Icebox Cake
- 6 vast fresh peaches hollowed out and cut into 1/4-inch slices (about 7 cups)
- 3/4 cup bourbon
- 1/2 cup packaged brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups fresh berries
- 4 cups chilly, massive whipping cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 cup Cello® Mascarpone cheese 8 oz
- 1 cup vanilla greek yogurt
- 2 7-ounce package of crispy biscuits (40 each)
- Fresh peach slices
- Fresh mint leaves
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Bring the peaches, bourbon, brown sugar, and cinnamon to a boil in a vast skillet over medium heat, stirring constantly. Reduce heat to low. Simmer, uncovered, for 6-8 minutes or until peaches are tender, stirring frequently. Remove from heat. Mix with berries. Cool completely.
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In a very vast bowl, beat the cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. In another very vast bowl, mix the mascarpone and yogurt until combined. Add whipped cream.
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Place 20 ladyfingers in the bottom of a 13 x 9-inch baking dish. Place half of the peach mixture on the sponge cakes. Spread half of the mascarpone mixture on top. Repeat the layers, starting with the sponge cakes. Cover and refrigerate for at least 8 hours or overnight.
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Cut into squares. Decorate with peach slices and mint.
When purchasing cheese, look for the Proudly Wisconsin badge. Any Wisconsin brand Mascarpone can be used in this recipe.
Calories: 522kcalCarbohydrates: 34GProtein: 6GFat: 38GSaturated fat: 24GPolyunsaturated fat: 1GMonounsaturated fatty acids: 7GCholesterol: 113mgSodium: 53mgPotassium: 215mgFiber: 2GSugar: thirtyGVitamin A: 1694IUVitamin C: 5mgCalcium: 93mgIron: 1mg
