You might be wondering how mascarpone desserts are different from other cream cheese desserts. Isn’t mascarpone just Italian cream cheese, after all?
Well, yes, and no. Mascarpone is similar to American cream cheese, but it has a much sweeter flavor and is generally less tangy.
Plus, it has a higher fat content, which makes it so much richer. It also yields desserts that are even creamier!
In many cases, you can use mascarpone and cream cheese interchangeably.
From cheesecakes to tiramisu, you will likely notice a sweeter and much richer flavor if you use mascarpone.
If you’ve wanted to try it but haven’t known where to start, then this list of 25 mascarpone desserts is for you. Let’s get started!
The beauty of mascarpone is that you can eat it right from the tub. Unlike cream cheese, it has a smooth and yogurt-like texture that’s naturally sweet.
Top it with a drizzle of honey and a selection of dried fruit and nuts, and you’ll have a simple, elegant little dessert.
You’ve likely had a similar parfait made with whipped cream or Greek yogurt.
Both are light and delicious, but using mascarpone gives it a velvety push you will love.
Not only will the texture be amazing, but you can make these further ahead than if you were to use whipped cream, which tends to weep or lose its volume.
As a baker and all-around cake lover, I love finding new ways to make and decorate cakes. The truth is, not everyone likes overly sweetened frosting.
This frosting is a dreamy mix of mascarpone and whipped cream.
It’s super light, just sweet enough, and all you’ll need to complement the tangy lemon of the cake.
I can’t decide what I enjoy more here, the flavor or the texture!
For me, a blondie should be thick and chewy and melt-in-your-mouth sweet. This recipe has all that and then some.
But it’s also such a pleasant surprise with the creamy lemon flavor. As good as the classics are, this is a real contender for blondie of the year.
Figs can be finicky little fruit. Some can be plump, juicy, and bursting with flavor, and other times, you’re left wanting more.
I’ve come home with figs that felt soft and ripe in the store, only to find them bland.
So what do you do with a batch of underwhelming figs? Grill them, of course!
This will not only soften them up, but it will draw out the natural sugars and make them sweet and caramelized.
Ok, so I have to admit that I’m a bit of a cheesecake fanatic and think baked cheesecakes are quite possibly, the best food on earth.
That being said, this no-bake cheesecake is everything you’ll want out of a cheesecake.
It’s sweet, creamy, silky smooth, and it takes far less time from ingredients to plate.
You can slice into this baby after just four hours, and you don’t even have to bake the crust!
This simple tart is rich, creamy, and so easy to modify. Not a fan of cherries? Try using mixed berries instead!
I’m a massive fan of the pretzel crust here (and always, to be honest!), and I love that this whole thing takes just 20 minutes of your time.
Using whipped cream is such an easy way to add a layer of light sweetness to a trifle. But I do miss that deeper texture you get from something like yogurt.
This is the perfect mix of the two.
By combining whipped cream with mascarpone, you’ll get that fantastic light texture along with a silky smooth finish that you can’t get from whipped cream alone.
You can make this cake in a baking pan, but I really love the rustic look that results from baking in a skillet.
The mascarpone here will act like sour cream, adding much-needed moisture and a creamy flavor to pair with the tart berries.
Toast is such an underrated snack. What’s better than warm and crunchy bread, am I right? But we usually layer it with avocado or salty ham.
This sweet, tasty snack is so delightful. Not only is it smooth and sweet, but it has fresh juicy strawberries and perfectly spiced cinnamon toast.
Not a bad way to start the day!
Grilled peaches are one of my favorite summer desserts. After a big cookout, when the grill is still hot, there’s nothing like a batch of smoky-sweet peaches.
I usually add ice cream to mine, but mascarpone is such a sweet alternative.
Since the peaches will be so juicy, you won’t need to add anything to the mascarpone, but maple syrup will enhance the peaches perfectly.
Using dried apricots for this tart is a genius way to get all that unique flavor, even in the dead of winter.
Don’t skip the soaking step here, or your tart will be quite chewy. Feel free to add in other dried fruits if you have them.
Tiramisu is probably where most of us first tasted mascarpone and one of the most popular ways of using it.
Traditional tiramisu is typically made with raw eggs, which I know some people might not be comfortable with.
This egg-free recipe is just as soft and creamy, and there are no raw eggs in sight.
Adding mascarpone to your whipped cream is a must-try for so many reasons. It will add body and texture, and it will help make the cream stable and pipable.
Since whipped cream doesn’t have a lot of flavor on its own, you can even get away with leaving out extra sugar here.
The mascarpone does all the heavy lifting.
I don’t think I’ll ever stop making desserts in mason jars. They’re just too cute, and I can’t help myself.
The topping for these is so easy and can be made using any number of fruits.
Just picture a tray full of colorful jars with everything from raspberries to mangoes!
A galette is essentially a rustic pie, which I adore because making a pie perfect takes time and patience (which I don’t always have)!
This version is filled with juicy strawberries and a sweetened mascarpone filling that can be served hot or cold.
Other than whipped ganache, this is, hands-down, my favorite chocolate frosting.
The mascarpone cuts through the rich and slightly bitter chocolate to create a wonderfully creamy texture that pipes like a dream.
This tart is simple and beautiful. From the deep Oreo crust and creamy mascarpone filling, it gets finished with a layer of ganache that sets to create a perfectly smooth top.
I like to add a layer of caramel to mine or even a light spread of raspberry jam under the mascarpone filling.
I first tried mascarpone ice cream (or maybe it was gelato) in Rome, and I’ve never looked back.
The flavor you get from the mascarpone is second to none, and I use it as a base whenever I make ice cream from scratch.
Since I always add orange zest to my carrot cake, it makes perfect sense to go ahead and make orange-flavored frosting.
You’ll still get that cream cheese texture and flavor, but it’s got just enough orange flavor to enhance the spice in the cake.
If you want it a little thicker, try whipping some cream and folding it through.
This is the kind of summertime dessert I dream about in the cold winter months. It’s bright, light, fruity, and has some great crunch.
I adore Biscoff and that deep caramel flavor, and it really makes this simple dish pop.
In fact, I’ve been known to fold some Lotus Biscoff spread through the mascarpone to really enhance the fantastic flavor.
Panna cotta is one of those super elegant desserts I wish I made more often, and to be honest, I like it without anything extra.
But you can’t deny how amazing these look with the vibrant strawberry swirling into the creamy white mix.
This delicate little parfait is perfect for a summer’s eve. Not only is it light and creamy, but it has just enough coconut to make it feel tropical.
I like to top mine with some mango or passion fruit and plenty of toasted coconut for crunch.
This is the kind of dessert you want at a party. It’s colorful, sweet, tasty, and easy to eat on the go.
This dip is so creamy, and the raspberries are the perfect match for the mascarpone. Serve it with lots of fresh fruit.
I’ve been known to buy too many bananas – knowing full well they will sit and turn brown – just so I can make banana bread.
When I’m feeling extra fancy, I will make this cheesecake-like banana bread (and devour half in one sitting).
You can use any banana bread recipe you prefer, but be careful not to let the filling sit on top of the batter.
You’ll want it in the middle where it can bake but not burn. I like to use a piping bag to make sure everything stays where it needs to be.
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