Mascarpone cheese – not only for desserts: appetizer, pasta dish and dessert | food

“Italians have been enjoying mascarpone for hundreds of years,” said Thierry Lavray, pastry expert of the “Ikki” chain, quoted in the press release. This creamy cheese made from cream soon spread all over the world.

Mascarpone is the most popular cream cheese in the world, used in the production of various desserts and not only.

“Mascarpone cheese can be considered a brother of ricotta, but inferior to mascarpone in its lightness. Mascarpone is thicker, it is made from cream, and ricotta is made from milk, so it is more suitable for flavoring dishes. It is not surprising that mascarpone is the most popular cream cheese in the world, it is used in the production of various desserts and not only ,” says T. Louvre.

According to T.Lauvray, mascarpone’s popularity is due to its soft, creamy texture, which is very important when making desserts. The light and neutral taste of this cheese allows you to create various combinations when flavored with various additives.

The famous Italian tiramisu, as well as cheesecakes, are made with mascarpone cheese. These sweets are especially popular in Lithuania.


Sugar: 200.00 G (for 100 g dessert and 100 g syrup)
Vanilla: 1.00 A.M Tea (from essence)
banana: 2.00 A.M PCs (one large or two small well-ripened ones)
Lemons: 1.00 A.M PCs (1 tablespoon – juice)
Cookies: 150.00 G (Biscuit “Ladies Fingers”)
Brandy: (can be rum or banana liqueur – for syrup) 60.00 Jr
Coffee: 125.00 Jr (strong – for syrup)
Chocolate: 1.00 A.M a pinch (can be replaced with cinnamon – sprinkle)

How to produce

  1. Place the mascarpone in a bowl, add the sugar and vanilla extract. Beat with an electric mixer until smooth. Mash the bananas with a chopper until smooth and mix into the cream.
  2. In another bowl, whip heavy cold cream until stiff peaks form. Stir it into the mascarpone cream mass with light movements.
  3. Make the syrup: Mix brandy (or rum or banana liqueur), strong coffee and sugar in a bowl. Stir until the sugar dissolves.
  4. Cut the banana into slices.
  5. Prepare glasses or glasses in which you will layer the tiramisu.
  6. Break the cookies into several pieces to fit the glasses.
  7. Dip the pieces of cookies in the prepared syrup, hold for a couple of seconds and place in glasses to cover the bottom.
  8. Spread a tablespoon or two of banana mascarpone cream over the cookies and arrange the banana slices on top of the cream.
  9. Spread the mascarpone cream evenly on top again with the pieces of biscuits soaked in syrup.
  10. Place the finished desserts in the refrigerator and keep them for at least a couple of hours or overnight. Before serving, sprinkle the top of the tiramisu with chopped chocolate or cocoa.

spread out

How to produce

Prepare the cream:

1. Beat the whites with salt. After whipping, remove from bowl and set aside.

2. Put the slime and sugar in a container. Whip it up. After whipping, remove from bowl and set aside.

3. Beat mascarpone cheese with alcohol. Beat slowly and briefly. It is important not to over-hit.

4. Add the beaten yolks to the mascarpone cheese. Whip it up.

5. After combining mascarpone cheese and yellow-sugar mass, mix in milk proteins.


1. Layer the prepared mass with biscuit cookies, soaking them in coffee. Soak in coffee for a moment. Cookies should not be wet with coffee, but with cream.

2. Sprinkle layered tiramisu with cocoa.

3. Serve the cake the next day only.

spread out

“Confectioners of our country have successfully adopted the best experience of making sweets from Southern European countries, so not a day goes by without mascarpone. It is remarkable that Lithuanians are using mascarpone more and more to make sweets at home,” says T. Louvray.

According to confectioners, there are as many recipes with mascarpone as the imagination allows, and only desserts are made from mascarpone. In Italian cuisine, mascarpone is used in the production of sauces used to season pasta.

Vida Press Photo/Mascarpone Cream

Vida Press Photo/Mascarpone Cream

“It is interesting that this cheese can be used not only in the production of desserts. It is used as a base for spreads, ideal for making sauces. Mascarpone can also be used instead of butter: spread it on toast, add salt and pepper and enjoy. This cheese can be mixed with fruits or jam and enjoy a quick dessert. ” says the confectioner.

T.Lauvray offers an appetizer, lunch and dessert made with mascarpone, perfect for dinner with friends and a festive Christmas meal with family.

Salmon spread with mascarpone


  • 250 grams of mascarpone cheese;
  • 200 grams of salted salmon, cut into pieces;
  • A handful of chopped onion leaves;
  • A handful of chopped dill;
  • 1 tbsp. spoon of lemon juice;
  • salt;
  • Pepper.


1. Puree the mascarpone with a food processor to make it creamier.

2. Mix all the ingredients well.

3. Toast, spread on a Bite snack basket or enjoy with veggie sticks. Photo/Salmon Spread Photo/Salmon Spread

Penny Pasta with mascarpone


  • 200 grams Penny pasta;
  • 100 grams of mascarpone cheese;
  • 1 egg yolk;
  • A few spoons of grated hard cheese;
  • salt;
  • pepper;
  • basil;
  • parsley;
  • 1 clove of garlic;
  • Olive oil.


1. Boil pasta in salted water.

2. Mix egg yolk with salt, pepper and hard cheese.

3. Heat olive oil in a pan, fry the chopped garlic for a few minutes. Add egg yolk and cheese mass to the pan, heat it a little. Then put the mascarpone cheese in the same pan, melt it and fry everything for a few minutes.

4. Mix the pasta with the sauce, sprinkle with fresh basil and parsley before serving.

Shutterstock Photo/Pasta with sauce

Shutterstock Photo/Pasta with sauce

No-Bake Mascarpone and Peach Cake


  • 500 grams of mascarpone cheese;
  • 500 grams of fresh or canned peaches;
  • 350 grams of coconut milk;
  • tea cookies (for lining the cake pan);
  • 200 grams of sugar;
  • A few drops of vanilla extract;
  • 2 tbsp. spoon gelatin.


1. Cover the cake form with baking paper, put the cookies.

2. Beat mascarpone with coconut milk, sugar and vanilla extract.

3. Dissolve gelatin in warm water, stir until smooth and stir into mascarpone and coconut milk mixture. Pour the resulting mass into a tin with cookies.

4. After the cake starts to set, cover it with peaches. Keep it in the fridge and enjoy it after a few hours.

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