RED WINE POACHED PEARS WITH MASCARPONE FILLING
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Peel pears and leave stem intact. In a large saucepan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine and water mixture. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 minutes or until tender. Cool pears in wine mixture to room temperature. You can refrigerate them in the poaching liquid until you're ready to fill them.
- Remove stems from pears and set stems aside. Core pears with an apple corer, leaving pear whole.
- Whisk together mascarpone cheese, heavy cream, pinch cinnamon and powdered sugar until smooth. Transfer to a pastry bag, or if you do not have one, use wax paper tightly wrapped into a cone with the corner snipped off. Pipe filling into cored pears and finish by putting the stems gently into the mascarpone filling on top of the pears.
- Bring sauce up to a simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
CANNOLI FILLING RECIPE WITH MASCARPONE INGREDIENTS
I love cannoli cream...I could eat it with a spoon straight from the bowl. OH WAIT, I've done that.
Provided by Gina Kocurek
Categories Other Desserts
Time 1h45m
Number Of Ingredients 7
Steps:
- 1. * Mix filling ingredients together.
- 2. * Cover and refrigerate until ready to use (at least a couple of hours).
- 3. * Use a ziploc ( cut the corner ) and pipe into the shells.
- 4. * Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.
- 5. * Some people sprinkle powdered sugar on top right before serving.
WHITE VANILLA BEAN CAKE WITH BALSAMIC STRAWBERRY AND MASCARPONE FILLING
None
Provided by Food Network
Categories dessert
Time 2h20m
Yield One 8-inch, 3-layer cake
Number Of Ingredients 25
Steps:
- Preheat the oven to 325 degrees F. Spray three 8-inch round pans with nonstick spray and line them with parchment paper. Spray the paper.
- Sift together the all-purpose flour, cake flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg whites, sour cream, milk, vanilla and vanilla bean seeds in another large bowl.
- Beat the butter and sugar with a paddle attachment until light and fluffy. Alternate beating in the flour mixture and the egg mixture, adding the flour mixture in 3 additions and the egg mixture in 2, starting and ending with the flour.
- Fill each cake pan with 2 1/2 cups of batter and bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool the cakes in the pans for 15 minutes, then flip them onto a cooling rack to cool completely.
- For the filling: Put the strawberries, granulated sugar, balsamic vinegar and lemon juice in a medium saucepan over medium heat, bring the mixture to a simmer, and cook until it gets to a syrupy reduction, about 30 minutes.
- Cool completely.
- Beat the mascarpone in a medium bowl until smooth. Whip the heavy cream until light and fluffy in another bowl; just before it is finished, whip in the confectioners¿ sugar and vanillia extract. Fold in the strawberry mixture.
- For the frosting: Cream the butter and shortening until light and fluffy, then beat in the confectioners' sugar and vanilla extract.
- To assemble the cake: Put 1 cake layer on a cake board or platter. Spread half of the filling mixture on top. Repeat with another cake layer. Frost the cake with the buttercream frosting and serve.
ORANGE MASCARPONE FILLING
Use this to make our Orange-Walnut Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 1 twelve-inch log
Number Of Ingredients 7
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat all ingredients except heavy cream, until smooth. Gently fold in whipped cream. Use immediately, or refrigerate, covered, up to 3 days.
LACE COOKIES WITH ORANGE-MASCARPONE FILLING AND RASPBERRIES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 24 to 30 cookies about 2 1/2 to 3 inches in diameter
Number Of Ingredients 14
Steps:
- For the Lace Cookies:
- Preheat oven to 350 degrees F.
- Line an 18 by 12-inch baking sheet with aluminum foil.
- Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl.
- Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand¿makes only 6 cookies at a time.
- Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container.
- For the Orange Mascarpone Filling:
- Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours.
- To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling.
- Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately.
CHOCOLATE CUPCAKES WITH CHOCOLATE MASCARPONE FILLING AND ZINFANDEL BUTTERCREAM
Provided by Food Network
Time 1h49m
Yield 27 cupcakes
Number Of Ingredients 27
Steps:
- For the Swiss meringue buttercream: In the bowl of an electric mixer fitted with the whisk attachment, thoroughly whisk together the sugar and egg whites. Set the bowl over a pan of boiling water. Whisking constantly, heat to 145 to 150 degrees F. Return the mixing bowl to the stand and whisk until stiff and the bottom of the bowl comes to room temperature, about 8 minutes.
- Change to the paddle attachment and turn the mixer to low speed. Add the butter, a few cubes at a time, until incorporated. Mix at medium speed until light and fluffy. Add the vanilla and mix until combined. Use 4 cups for the flavored buttercreams in this recipe, and reserve the remaining 4 cups for another use.
- For the chocolate mascarpone buttercream: Fold the melted and cooled chocolate and the mascarpone cheese into 2 cups of the Swiss meringue buttercream.
- For the Zinfandel buttercream: Blend the Zinfandel wine into 2 cups of the Swiss meringue buttercream. Spoon the mixture into a pastry bag fitted with a large straight pastry tip.
- For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 27 cupcake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, buttermilk, and oil. Mix well. Add the eggs and vanilla, mixing on low speed until completely mixed together. Sift the flour, cocoa powder, baking soda, and sea salt into a separate bowl and whisk together. In a liquid measuring cup, mix the water with the instant coffee, dissolving the coffee powder completely. Add 1/2 the dry ingredients to the buttermilk mixture just until incorporated. Mix in the water and coffee mixture. Add the rest of the dry ingredients, mixing until combined, and then beat for 2 minutes.
- Fill the cupcake liners 3/4 full and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.
- For the chocolate frosting: Heat the cream until hot but do not boil. Remove from the heat and add the chocolate. Stir until completely melted and smooth. Set aside to cool. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and salt until smooth. Add 1/2 the powdered sugar, mixing until smooth. Add the chocolate and the remaining powdered sugar and mix until creamy. Adjust to desired spreading consistency with additional cream or powdered sugar, if needed. Place in a pastry bag fitted with a large star tip.
- To assemble: Remove a piece from the center of each cupcake and fill the cupcake with about 1 tablespoon chocolate mascarpone Swiss buttercream. Pipe a generous amount of chocolate frosting onto the top of the cupcake. Pipe a dollop of Zinfandel Swiss meringue buttercream on top of the chocolate frosting. Top with half a strawberry and drizzle with melted chocolate.
DARK CHOCOLATE SANDWICH COOKIES WITH MASCARPONE FILLING
Barry is rarely content with one simple element in his desserts. Working on this recipe to cap an Italian menu, it was not enough just to serve deeply decadent, dark chocolate cookies. Inspired by cannoli, he decided upon a sandwich cookie filled with ricotta and sweet, soft Italian mascarpone cheese, vanilla, and roasted pistachios.
Provided by Ted Allen
Categories dessert
Time 3h20m
Yield Makes about 20 sandwich cookies
Number Of Ingredients 16
Steps:
- Make the cookies: In a stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar until creamy, scraping down the sides of the bowl as needed. Mix in the milk and vanilla.
- In a medium bowl, thoroughly combine the flour, cocoa, salt, and baking soda. Slowly add to the butter mixture while beating on a low speed. Add chocolate chips, if using, and mix until just combined. When evenly mixed, shape the dough into a log about 2 inches thick and roll it in wax paper. Chill in the refrigerator for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F.
- Use a sharp knife to slice the cookies into 1/3-inch-thick disks. Don't worry if cookies break apart as you cut them--pieces can be stuck back together and will bake fine. Arrange 2 inches apart on baking sheets lined with parchment paper. Bake until set, 10 minutes. Cool for a few minutes on the baking sheets, and then remove to racks to cool completely.
- Make the filling: Set aside half of the chopped pistachios for garnish. Mix the remaining pistachios with the confectioners' sugar, mascarpone cheese, ricotta, vanilla, and salt until just blended; do not overbeat, as the mascarpone will get too thick. Cover and refrigerate until needed.
- To assemble, put a scoop of filling on the bottom side of a cookie and top with the bottom side of another cookie, so that there is about 1/4 inch of filling in each sandwich. Coat the filling edges with the reserved pistachios.
RED WINE POACHED PEARS WITH MASCARPONE FILLING
Make and share this Red Wine Poached Pears With Mascarpone Filling recipe from Food.com.
Provided by keeney
Categories Dessert
Time 2h
Yield 6 pears, 6 serving(s)
Number Of Ingredients 11
Steps:
- Peel pears and leave stem intact. In a large pan, bring wine and an equal amount of cold water to a simmer. Split vanilla bean lengthwise and add to wine & water. Add cinnamon sticks, bay leaves and sugar, to taste. Add pears to liquid and simmer for about 20 min or until tender. Cool pears in wine mixture to room temperature. Refrigerate in poaching liquid (overnight).
- Remove pears from poaching liquid. Remove stems from pears and set stems aside. Core pears with apple corer, leaving pear whole.
- Whisk together mascarpone cheese, whip cream, pinch cinnamon and icing sugar until smooth. Transfer to piping bag. Pipe into cored pears and finish by putting stems into filling at top of pear. Refrigerate.
- Bring sauce to simmer and reduce by half. Add butter to reduced sauce and stir until combined. Spoon generously over pears. Cool to room temperature before serving.
Nutrition Facts : Calories 545.6, Fat 5.2, SaturatedFat 3.1, Cholesterol 14, Sodium 40.5, Carbohydrate 106.2, Fiber 5.2, Sugar 93.8, Protein 0.9
CHOCOLATE ROULADE WITH MASCARPONE FILLING
We made this for Rosh Hashonah this year. It is a wonderful and very pretty chocolate roulade. This recipe is also wheat-free(uses potato flour), so it is suitable for coeliacs. Diana's Desserts, have had this since 2006 and I felt that, this, was the dessert for the High Holy Days. It was scrumptious and decadent!
Provided by Manami
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- CAKE:.
- Preheat oven to 350º F/180ºC.
- Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
- Using an electric mixer, whisk yolks and sugar until thick and pale.
- Sift cocoa and starch over then fold in gently.
- Add chocolate and 2 tablespoons water and stir gently to combine.
- Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
- Spoon mixture into prepared pan and smooth top.
- Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
- Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
- Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
- Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
- Let cool completely before filling.
- MASCARPONE FILLING:.
- Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
- Combine with mascarpone in a bowl and whisk until thick.
- Stir in pistachios.
- Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
- Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
- Cake will keep, refrigerated, for up to 3 days.
- Serve topped with raspberries, edible flowers or mint sprigs.
- *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
- **Tips:
- Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
- To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
- Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
- For the best flavor, use a dark chocolate with at least 60 % cocoa solids.
Nutrition Facts : Calories 265.6, Fat 15.6, SaturatedFat 6.9, Cholesterol 158.6, Sodium 61.5, Carbohydrate 29.9, Fiber 4.5, Sugar 18.4, Protein 9
MASCARPONE TART FILLING
This is a quick and delicious no-cook tart filling for fresh berry or fresh fruit tarts. Tascarpone Mart!
Provided by spatchcock
Categories Tarts
Time 15m
Yield 1 9inch tart
Number Of Ingredients 6
Steps:
- Beat cream cheese, heavy cream, powdered sugar and vanilla until fluffy Fold in mascarpone.
- Spread on the bottom of a pre-baked 9-inch tart shell and top with fresh berries or fruit.
Nutrition Facts : Calories 790.6, Fat 61.6, SaturatedFat 38.6, Cholesterol 206.3, Sodium 358.9, Carbohydrate 52.6, Sugar 47.4, Protein 9.8
SUMMER SQUASH TART WITH MASCARPONE CREAM CHEESE FILLING
Steps:
- For the pate sablee tart crust: Preheat the oven to 350 degrees F.
- Cream together the butter, sugar and salt in a stand mixer fitted with the paddle attachment. Mix in the eggs, one at a time, scraping the bowl after each addition. Add the flour and mix on low speed until just incorporated.
- On a flour-dusted work surface, roll out the dough to a 1/4-inch thickness, and then cut into 6-inch circles. Line eight 4-inch tart pans with the pastry and refrigerate for 30 minutes.
- Prick the bottom of the chilled tart shells with a fork. Bake until the shells are an even golden brown, 15 to 20 minutes. Cool completely before filling.
- For the mascarpone cream cheese filling: Cream together the mascarpone and cream cheese in a stand mixer fitted with the whisk attachment.
- Add the cream, confectioners' sugar and salt and continue beating until light and fluffy, about 5 minutes.
- Once the filling is smooth, add the lemon zest and candied ginger and mix to combine. Transfer the filling to a pastry bag fitted with a large round tip.
- For the sugar-roasted summer squash: Once the tart shells are out of the oven, raise the oven temperature to 425 degrees F.
- With a mandolin, thinly slice the squash into disks.
- Combine the sugar and five-spice powder in a large bowl. Add the sliced squash and toss to coat.
- Place the sugar-coated squash on parchment-lined baking sheets, leaving some space between each slice.
- Roast until the squash is beginning to brown at the edges and the sugar is starting to caramelize, 15 to 20 minutes. Remove from the oven and let cool to room temperature.
- To assemble: Fill the cooled tart shells with the filling. Decoratively arrange the cooled squash slices on top. If desired, use a kitchen torch to caramelize the edges of the squash.
ORANGE MASCARPONE FILLING
Pure Heaven! Recipe Source ~ yummly.com
Provided by Angela Pietrantonio
Categories Other Desserts
Time 10m
Number Of Ingredients 7
Steps:
- 1. Beat all ingredients except heavy cream, until smooth in food processor or mixing bowl. Gently fold in whipped cream. Can be refrigerated up to 3 days.
CINNAMON POACHED PEACHES WITH MASCARPONE FILLING
Make and share this Cinnamon Poached Peaches With Mascarpone Filling recipe from Food.com.
Provided by Sandylee
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine water, 1 tbsp sugar and cinnamon sticks in saucepan; bring to a boil.
- Set peach halves in saucepan, cover and simmer for 10 minutes.
- Remove from water and chill.
- Meanwhile, blend filling ingredients until smooth.
- To serve:
- Place one poached peach half on each of 4 plates.
- Top with ¼ of filling mixture.
- Slice 2 remaining peach halves into 8 slices.
- Add 2 slices per plate to garnish.
- If desired, sprinkle with icing sugar and cinnamon.
- Place mint sprig on each plate.
Nutrition Facts : Calories 117, Fat 2, SaturatedFat 1.1, Cholesterol 5.7, Sodium 11.6, Carbohydrate 24.9, Fiber 1.8, Sugar 23.2, Protein 1.3
RICOTTA-MASCARPONE CREPE FILLING
Use this recipe as a filling for Dessert Crepes.
Provided by Martha Stewart
Categories Crepe Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Whisk together cheeses and sugar in a bowl. Store, refrigerated in an airtight container, up to 2 days.
LEMON MACARONS WITH CRANBERRY-MASCARPONE FILLING
How to make Lemon Macarons with Cranberry-Mascarpone Filling
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Line three large cookie sheets with parchment paper; set aside. In a medium bowl stir together almonds and powdered sugar; set aside.
- In a large mixing bowl combine egg whites, vanilla, and salt. Beat with an electric mixer on medium speed until frothy. Gradually add granulated sugar, about 1 tablespoon at a time, beating on high speed just until soft peaks form (tips curl). Stir in almond mixture and lemon peel.
- Using a large pastry bag fitted with a 1/2-inch round tip, pipe mixture into 2-inch flat circles onto prepared cookie sheets, leaving 1 inch between circles. Let stand for 30 minutes before baking.
- Preheat oven to 325 degrees F. Bake, one sheet at a time, for 9 to 10 minutes or until set. Cool on cookie sheet on a wire rack. Carefully peel cookies off parchment paper.
- Spread Cranberry-Mascarpone Filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
- Cranberry-Mascarpone Filling
- In a medium mixing bowl beat mascarpone cheese, butter, and honey with an electric mixer on medium speed until smooth. Gradually add powdered sugar, beating well. Stir in dried cranberries and lemon peel. Stir in enough food coloring to tint the filling pink. Stir in enough lemon juice to reach spreading consistency.
- From the Test Kitchen
- Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill cookies as directed in Step 5. (You may store any leftover filled cookies in the refrigerator, but they will soften and be less crisp.)
- Servings Per Recipe 12,
- cal. (kcal) 216,
- Fat, total (g) 9,
- chol. (mg) 9,
- sat. fat (g) 2,
- carb. (g) 32,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 29,
- pro. (g) 4,
MASCARPONE FILLING
Be careful not to overbeat or your filling will curdle. This is perfect for our Bûche de Noël.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Milk/Cream Cake Bake Kid-Friendly Christmas Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Using an electric mixer on low speed, beat mascarpone and salt in a large bowl. With motor running, gradually pour in cream. Increase speed to medium and beat in powdered sugar. Continue beating until mixture forms medium peaks.
- Do Ahead
- Filling can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
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