There are people out there who long ago decided that all desserts go better with whipped cream. I was one of them. But I’ve changed my whip, uh, I mean tune, to mascarpone. Yum. Everything goes better with mascarpone. Maybe the fact that it is a fresh, very rich cow’s milk cheese with double or triple cream (try 83% milk fat) has something to do with it. I won’t argue with you.

imagesFor dessert purposes, it’s best mixed with powdered sugar and vanilla extract. Add to taste; I use about a tablespoon of the sugar and a teaspoon of vanilla per 500 grams (1/2 lb) of mascarpone. And for heaven’s sake, make sure you get the real stuff, like Polenghi. Look at the ingredient list. It should say something like full fat soft cheese; anything else is fake. Mascarpone is magnificent as a profiterole filler; it’s sublime accompanying any pie or cobbler. My favorite combination, though, is mascarpone with homemade hot fudge sauce. It doesn’t get any more life-is-perfect than that.


4 thoughts on “Un-whipped

  1. I made a full Italian meal last week. I am big on mascarpone! The Cooks Illustrated Tiramisu is also big on mascarpone – not to mention rum. I advise using two thirds of the rum and all of the marscapone!


  2. The gnocchi were very delicate and tender. Easy to make but time consuming. I think it’s all about the homemade tomato sauce.

    The eggplant parmigiana, also care of Cooks Illustrated, is/was delicious.

    Love to all

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s