Mascarpone Recipes

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Tri-Color Fusilli Pasta with Mascarpone Tomato Sauce Recipe

I just discovered over the weekend the new KitchenAid fusilli pasta maker attachment at Williams Sonoma in the Valley Fair Mall, in San Jose, CA. It looks amazing; I had no clue that fusilli could be made at home. Well, I didn't buy the attachment, but it gave me the idea of making the corkscrew-shaped pasta dish. I used store-bought tri-color fusilli. I find the color to be very playful. The red color is made from beet juice and the green one from spinach juice instead of using regular water in the dough.

Pasta to me is a natural comfort food. To give this dish a heartier feel, I paired the pasta with a creamy mascarpone homemade tomato sauce. The tomatoes are Brandywines from our garden. They are big, bright red and -most important- so sweet. The girls helped me make the sauce; I think it's always more satisfying for them to eat food they helped prepare.


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Sweet Mascarpone and Berries with Lemon Ganache Recipe

If you're looking for a fast and easy yet elegant dessert recipe, this one is for you. I usually make this dessert to please my little 9-year-old sister-in-law who is allergic to eggs.

The rich cinnamon-flavored mascarpone mixture with the refreshing combination of blackberries and blueberries makes a very festive sweet treat for little kids and big kids as well.

To give more body to the dessert, I sprinkle a layer of coarsely-crumbled Italian puff pastry and top with a layer of lemon ganache. The result is to die for!


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Chestnut Mousse (Mousse aux Marrons) Recipe

Chestnut mousse, or mousse aux marrons in French, is to die for. In France, I would rarely make it as it is easier to buy the Marronsuis Nestle brand. It's as good as the homemade version. Unfortunately, it is not available in California. I found that my local store carries French chestnut puree, so I bought some and came home and made the delicious goodness right away.


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Coffee Tiramisu Parfait with Chocolate Raspberry Sauce Recipe

Tiramisu is one of my favorite desserts. The combination of the mascarpone cheese filling with the strong flavor of the coffee syrup is to die for. Traditional tiramisu calls for ladyfinger cookies, but I used amaretti cookies because they are small and fit in the parfait glasses without having to break them.  I think amaretti cookies are delicious on their own or when paired with an espresso cappucino, but they take on a whole new life when used in this velvety Italian dessert. 

I prefer making tiramisu parfaits rather than the regular "family style" tray of tiramisu. The parfaits are easy to serve if you have a lot of mouths to feed, and they look very elegant whenever served at a formal dinner at home. The small portions will make your guests feel less guilty.


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Egg-free Banana Mousse Recipe

Egg-free Banana Mousse

02.12.09 by Jackie

Most mousse recipes call for eggs, but my poor little 9-year-old sister-in-law is deathly allergic to them. I've come up with an egg-free mousse that has a slightly denser texture, but otherwise will satisfy your cravings. 

Bananas are in season so I decided to make an eggless banana mousse. I love bananas because they have no fat, cholesterol or sodium. Fruits, however, add more water content to a mousse than chocolate does, so you need to counteract that with another ingredient.  I used a sweet mascarpone base with the pureed bananas. If you are making an eggless chocolate mousse, there is no need to add the mascarpone cheese.


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