Although considered a cheese, mascarpone isn't technically one. It is made from heavy cream that is gently heated and mixed with tartaric acid, which curdles and thickens the cream. The thickened cream is poured into cheesecloth and after 24 hours or so when most of the whey has drained off, you're left with the creamy, slightly sweet, and slightly tangy mascarpone.
Its silky texture makes it ideal for desserts, but it is also used in many savory dishes like lemon pasta or baked rigatoni. Follow our quick recipe for a 5-minute sweet treat and mix it up with our suggestions below.
The dessert will keep for just a few days in the refrigerator. In general, as with any opened dairy product, mascarpone will go bad quickly, so use any open container within 3 to 4 days.
- 8 ounces Mascarpone
- 2 to 3 tablespoons honey
- 1/8 to 1/4 teaspoon cinnamon
- 1 teaspoon lemon zest
- Garnish: citrus peel spiral.
Gather the ingredients.
Check honey consistency: if the honey is too thick to whisk into the mascarpone, heat it in the microwave for 10 seconds at a time until it's runny.
In a medium-size bowl, mix the mascarpone, honey, cinnamon, and lemon zest until smooth. For an airy, whipped spread, use an immersion blender.
Chill for at least 3 hours for a firmer texture or serve right away at room temperature for a creamier one.
Pour in dessert glasses and garnish with a lemon zest spiral.
Honey Mascarpone on Everything!
This honey and mascarpone blend can be served in a variety of ways (besides just eating it with a spoon):
- Top 1/4 cup of it with chopped strawberries and garnish with sliced almonds or chopped mint.
- Spread onto vanilla cookies or graham crackers.
- Use it on cupcakes for frosting, but do serve immediately or keep refrigerated; otherwise, the frosting will soften and melt.
- Thin out the Mascarpone with whole-cream and pour over fruit salad, fresh figs, or large slices of fruit such as grilled apricots, peaches, or apples.
- Put a dollop on your French toast, pancakes, and waffles. Add a drizzle of extra honey and decorate with cinnamon.
- Make parfaits with honey mascarpone by layering with chopped fruit and granola. Refrigerate for an hour before serving.
- Serve a slice of vanilla or lemon pound cake with a dollop of chilled honey mascarpone. Grate extra zest on top.
- In dessert glasses, cube vanilla or lemon pound cake, cover with honey mascarpone, add extra honey, and crush vanilla cookies for crunch.