Recipe and article by Wisconsin Cheese. Photo provided by Dairy Farmers of Wisconsin.
In the great cheese spread of life, you’ll always find mascarpone in the sweet spot. Sure, it can add creamy oomph to risottos, pastasand mashed potatoes, but it’s among the desserts that mascarpone truly feels at home. It’s the very essence of tiramisu, the luscious filling of a lemon layer cake, and the velvety texture of a very berry tart.
What is mascarpone?
Mascarpone is an Italian-style cheese from the Lombardi region of northern Italy made from whole cream and thickened with citric or tartaric acid. With a milky and slightly sweet flavor and tangy finish, mascarpone has a high butterfat content of 60 to 75%. This soft cheese is an essential ingredient in Italian desserts like tiramisu and cheesecake, but can also be used in savory dishes.
Seeing as how Wisconsinites love desserts almost as much is cheese, it was only a matter of time before we made this spreadable cheese our own. Because, come on, what’s better than a dessert with cheese?
How is mascarpone made?
It is made by removing the whey without pressing or aging the curds. A citric acid is added to thicken the cheese. It is then cooled to room temperature, poured into a cheesecloth to remove excess liquid, and allowed to set in a shallow pan while it’s chilled for a day or two.
What does mascarpone pair with?
This is a very accommodating cheese – it can enhance the flavor of any recipe without overwhelming its fellow ingredients. It can add sweet fluffiness to a sour cherry cheesecake, or deliver zing to a bowl of grilled fruits. And when mascarpone is the foundation of your homemade ice cream, everything is pretty much right with the world.
For savory dishes, it makes for a decadently creamy parmesan risotto, or treat yourself to a Saturday breakfast of mascarpone spread on toast and sprinkled with cinnamon. For a delicious cheese spread, mix mascarpone with ricotta, goat cheese, honey, and top it with pine nuts. Or melt it with butter and a little parmesan for a simply wonderful white cheese sauce for a weeknight pasta.
It’s a little tougher than other cheeses to pair this cheese with beer and wine – you definitely want to stay clear of hoppy beers and tannic wines. However, sweet drinks like port, grappa, fruit liqueurs, fruit ales, and hard cider will treat mascarpone just fine.
Blueberry-Peach Mascarpone Icebox Cake
Ingredients
- 6 large fresh peaches pitted and cut into 1/4-inch slices (about 7 cups)
- 3/4 cup bourbon
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1 1/2 cups fresh blueberries
- 4 cups cold heavy whipping cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 cup Cello® Mascarpone cheese 8 ounces
- 1 cup vanilla Greek yogurt
- 2 7 oz packages crisp ladyfingers (40 each)
- Fresh peach slices
- Fresh mint leaves
Instructions
- Bring the peaches, bourbon, brown sugar and cinnamon to a boil in a large skillet over medium-high heat, stirring constantly. Reduce heat to low. Simmer, uncovered, for 6-8 minutes or until peaches are tender, stirring frequently. Remove from the heat. Stir in blueberries. Cool completely.
- Beat cream in an extra-large bowl until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Beat mascarpone and yogurt in another extra-large bowl until blended. Fold in whipped cream.
- Arrange 20 ladyfingers on the bottom of a 13 x 9-inch baking dish. Spoon half of the peach mixture over ladyfingers. Spread half of the mascarpone mixture over top. Repeat layers, starting with ladyfingers. Cover and refrigerate for at least 8 hours or overnight.
- Cut into squares. Garnish with peach slices and mint.
Notes
Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.