Monday, May 14, 2007


I made some tiramisu to cheer myself up, and I'm left with something I always have after making tiramisu: a teeny bit of mascarpone.

What does one do with ~2 tablespoons of mascarpone? I only ever see and use this cheese in the context of tiramisu. Presumably the Italians have other uses for it. What?


jacqueline said...

is that the filling of canoli?

jacqueline said...

I guess cannolis take ricotta cheese... nevermind.

I saw a nice recipe on though that used mascarpone cheese in a yummy looking penne pasta/tomato dish.

Dr. Jen said...

I miss cheese.

marta said...

in Brazil, there's a very nice white soft cheese, but it is salted... to fill the void, I add a little salt to mascarpone and spread on bread, toast or crackers :-)

Anonymous said...

Hi - sorry just came across your blog while looking up some knitting things and had to comment on this post cos I have the opposite problem: I have a fave recipe that requires a tbsp of mascarpone but then I'm stuck with the rest of tub! It's a Jamie Oliver recipe for sorbetto and is fab fab fab - if you like really citrusy things.

200g sugar, 200ml water, 200ml lemon juice, zest of 1 lemon, 1 heaped tbsp mascarpone. Put sugar and water into a pan, bring to boil then simmer for 5 mins (till syrupy). Cool for 15 mins then add lemon juice and zest. Then add mascarpone and stir till totally combined. Taste, to make sure it's not too sharp. If it is, add a bit more sugar. Chuck into ice-cream maker. If no ice-cream maker, chuck into a pre-frozen dish. Pop in freezer and fork up every hour for three hours. Equally yum with lime and grapefruit instead of lemon.

Sorry for butting in!