Mascarpone cream is simple to make and almost infinitely adaptable in terms of flavour pairings.
Traditionally it is served with panettone, tiramisu and cannoli cake. Or as an elegant simple dessert with sponge fingers and some berries
On its own, it’s very neutral in flavour, so I suggest to pair with Rusty’s Chocolate Torte, Jamie’s Two-nut Chocolate torte or the Simple Almond Microwave Cake.
It’s not as heavy as Buttercream as it is much less fatty and if left neutral or made vanilla it can be a good alternative to buttercream when paired against a dense chocolate or other strong cake flavour such as cherries.
The basic recipe is simply mascarpone, cream and liquid sweetner to taste beaten together until fluffy. I strongly suggest using a stand or hand mixer!
You can also then add a flavour as your whim’s dictate. You can use dry or wet and I give some suggestions below.
Ingredients
- A 250g tub of Mascarpone
- 80ml Double cream
- Enough sweetener to your tastes – I like mine “not too sweet”, 12-15 drops of liquid stevia (I use NKD Living myself) cuts carbs and polyol use nicely and easily incorporates into the cream
Flavour combinations:
- Vanilla: add 2 tsp sugar-free vanilla extract into the cream, or the seeds from a vanilla pod or 1/2 tsp vanilla bean powder into the marscapone
- Cinnamon: 1/2 tsp cinnamon into the marscapone
- Chocolate: add 1-3 tbsp of cacao or cocoa powder and a matching pinch of sea salt into the marscapone
- Lemon: add fine zest from 1 organic lemon, plus 1/2 tsp lemon extract/oil into the marscapone
- Spiced orange: add fine zest from 1 organic orange, 1/4tsp of orange extract/oil plus a scant pinch of cinnamon into the marscapone
- Pink/Berry: add 1-4 tbsp freeze-dried berry powder (the more you use the more vibrant the color and concentrated flavor)
- Blue: for a blue effect, add 1-2 tsp of blue spirulina powder into the marscapone
- Green: for a green effect, add 1-2 tsp of matcha powder into the marscapone
Method
Beat the Cream with the liquid sweetener and any “wet” flavoring choices to “soft peak” stage – only just starting to hold together.
If you are using any “dry” flavourings, mix it into the marscapone until combines. If not, mix the marscapone to loosen it up and make it a little runnier.
Then add the mixed mascarpone into the cream, and whilst together on medium/high speed for around 5 minutes, scraping down the sides regularly until fully mixed; “Firm peak” stage, light and airy.
At this stage, you could also fold through “chunks” to complement your dessert choice, such as chopped chocolate or nuts.
Put it in the fridge for 15 minutes or so to firm up then use as desired.
Enjoy!