Best Avocado Mascarpone Dream Cream Dessert Too Recipes

AVOCADO- MASCARPONE DREAM CREAM DESSERT

Avocado- Mascarpone Dream Cream Dessert image

The inspiration for this recipe comes from an avocado dessert I grew up eating. (In the Philippines, ripe avocados are chopped or mashed and eaten in a bowl of milk with sugar and ice.) I had this last-minute idea of combining mascarpone cheese and avocado to make this dreamy dessert. I think the combination turned out delicious. My husband thought so too!

Provided by chef1aB

Categories Dessert

Time 10m

Yield 1-2 cups, 2 serving(s)

Number Of Ingredients 4

Ingredients

1/4 cup mascarpone cheese
1/4 cup cold whipping cream
2 tablespoons sweetened condensed milk
1 cup diced ripe avocado, from mexico divided

Steps:

Combine mascarpone cheese, whipping cream, condensed milk, and ½ cup of diced avocados in a large mixing bowl.
With an electric mixer, beat all ingredients together until smooth and creamy.
Fold in remaining ½ cup of diced avocados into avocado cream.
Transfer to serving glasses. Cover and refrigerate until ready to serve.
Garnish with diced avocado. (Optional).

Nutrition Facts : Calories 284, Fat 23.7, SaturatedFat 9.5, Cholesterol 47.3, Sodium 40.8, Carbohydrate 17.6, Fiber 5, Sugar 10.9, Protein 3.6

BOSTON DREAM CREAM PIE

Boston Dream Cream Pie image

This chocolate-glazed American Classic is actually a cake. My mom always made this for us "boy's".

Provided by Johnney

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

3 eggs, seperated
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 pinch salt
3/4 cup cake flour
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 1/2 cups milk
6 large egg yolks
2 teaspoons vanilla extract
1 pinch salt
1/2 cup granulated sugar
3 tablespoons light corn syrup
2 tablespoons water
4 ounces semisweet chocolate, coarsely chopped

Steps:

Preheat oven to 350°F.
Grease a 9-inch round cake pan; line with wax paper.
Beat together egg yolks and vanilla at medium speed until blended.
Beat in half the sugar until very thick and pale. Using clean, dry beaters, beat together eggs white and sale at medium speed until very soft peaks form.
Gradually beat in remaining sugar until stiff and not too dry, peaks form. Fold yolk mixture into egg whites.
Sift flour over mixture; fold in gently. Do not overmix.
Pour batter into prepared pan. Bake cake until top springs when lightly pressed, 25 minutes.
Loosen cake by running a metal spatula around sides of pan.
Invert cake onto a wire rack.
Remove pan, leaving waxed paper on cake.
Turn cake right side up.
Cool completely on rack.
Meanwhile, prepare filling:.
In a saucepan, mix together sugar and flour.
Gradually whisk in milk, then egg yolks, vanilla and salt.
Bring to a boil over medium heat; boil for 1 minute, whisking constantly.
Strain through a fine sieve into a bowl.
Press plastic wrap on surface.
Chill for 30 minutes.
Using a serrated knife, cut cake horizontally in half; carefully remove waxed paper.
Place the bottom layer on a serving plate.
Spread evenly with filling.
Top with remaining cake layer.
To prepare glaze:
In a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved, Remove from heat.
Add chocolate: let stand for 1 minute.
Whisk until smooth.
Gradually pour glaze over cake, allowing it to drip down sides.
Let stand until glaze sets.
Serve with whipped cream and a cherry.
Enjoy.