Late Friday night, I prepared tiramisù and refrigerated it until serving it the next day, I guess about 20 hours or so later. The texture of the cream layer seemed fine when I prepared it, but when I ...
I have a recipe for a mascarpone substitute. How much does that recipe make? I need a pound's worth, so I don't know if that will be a enough or is too much. Here is the recipe: 1 16 oz block of ...
While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall the name of the sauce. I have searched far ...
When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and clotted cream the same thing? If not, ...
I forgot the mascarpone yesterday, so it sat in my bag in the living room for half a day and the night, instead of in the fridge. The question is, of course, is it still ok to use? It looks fine, of ...
Is it possible to use Mascarpone in place of cream cheese in cookie recipes? If so, is it an equal amount substitution? For ex: if the recipe calls for 8 oz. of cream cheese, can 8 oz. of mascarpone ...
Most tiramisu-recipes end with the last layer of mascarpone mixture spread on the last layer of lady fingers/sponge cake (and some chocolate powder on top). So you have a flat surface. I've seen ...
I had a piece of tiramisu that had a layer of mascarpone that really balanced the other flavors out perfectly. At the grocery store it's sold in such little/expensive containers I was looking for an ...
I have some mascarpone cheese left. May I use it to make a sauce?