from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. a soft, creamy Italian cheese that is not pressed or aged; often used in desserts
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. soft mild Italian cream cheese
Oddly enough, I always get the word mascarpone confused with marzipan - something very different!
So instead I decided to use crisp topping as my layers — it actually worked pretty well but the mascarpone was a little sophisticated for it I will admit.
The smooth blandness of the mascarpone was a nice foil to the prunes - texturally and flavorwise - and did a nice job of gussying up what is essentially a no-fuss dessert.
I found the espresso-darkened spongecake to be quite enjoyable, but the mascarpone was a little too heavy and fatty for my taste.
I was scannning through and saw "mascarpone," which I have sitting in my fridge.
Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix.
Spoon the mascarpone mix in until you reach the top of the glass.
It is made of savoiardi (lady finger biscuits), dipped in espresso and layered with a whipped mixture of egg yolks, mascarpone and sugar topped with cocoa.
Whisk the mascarpone with the vanilla and Marsala and about 3 tablespoons of the coffee, until everything is thoroughly mixed together.
I have a strong and disturbing urge to make a no-bake mango cheesecake. unfortunately, i don't have any mangos, canned mango puree, heavy cream, cream cheese, creme fraiche, mascarpone, ricotta, or anything like that, but if I did? it would be on. media: (France Inter) 2 parfaits mélanges un ange vole? link memories
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