Crema MascarponeFrench Toast Rounds(87434)

Italian cream cheese is different from it's American cousin.  The texture is very satiny and the flavor has no tartness.  Mascarpone cheese can be used in a variety of recipes.  Here you'll find it in a  creamy mousse-like dessert called simply Crema Mascarpone, and stuffed into French toast rounds for breakfast.



Mascarpone 2

What a way to end a meal!  Light and creamy, Crema Mascarpone combines many of the same ingredients you'll find in the cheese portion of Tiramisu.

Serves 6

  1. Beat the egg yolks with the sugar until light and mousse-like, then beat in the rum.
  2. Press the Mascarpone through a fine strainer and beat lightly with the egg yolk mixture.
  3. Beat the egg whites with the lemon juice until stiff but not dry and FOLD gently into the mixture until the cream is smooth and thoroughly blended together.
  4. Spoon the mixture into long stem glasses or dessert dishes.  Keep the cream chilled.  Serve with rolled wafers.

Tips & Shortcuts

Rolled wafers can be found in the cookie or ice cream aisle of the grocery store.  They usually are packaged in a tall can and are made by Pepperidge Farms.  Try the chocolate hazelnut cream filled version.  It’s a wonderful taste complement to the cheese.

What You'll Need

1/2 lb. Mascarpone cheese (Italian Cream Cheese)           

1 teaspoon lemon juice

2 eggs, separated

12 rolled wafers

2 tablespoons dark rum

2 tablespoons sugar



fry toasts

What a way to start the day!  Creamy Mascarpone cheese sandwiched between brioche rounds and dipped in eggs, milk and cinnamon.  Begging for syrup, and maybe a little powdered sugar dusting, these simple to make treats will disappear fast, so make a big batch.  Use full bread slices if you’re too sleepy to fuss with making the rounds.

Makes one dozen,  three-inch round sandwiches

I make my French Toasts with loaf Brioche because of it’s eggy flavor. 


Cut it into 1/2” slices.  You may also find it already sliced.  Feel free to substitute some of your favorite breads as long as they don’t have a strong flavor and slices are no thinner than 1/2”.

  1. Cut the bread into rounds with a three inch cookie cutter or the closest you have to that size. 
  2. You will need two slices per sandwich, and two or three sandwiches per person.
  3. Cover one half of the sandwich slices with a generous dollop of cheese straight from the store container.  Top all sandwich halves with another bread round. 
  4. In a bowl, mix together one egg and 1/3 cup of mascarone with a whisk.  Whisk in the other two eggs one at a time.  When blended, add the milk and cinnamon.
  5. Heat a pan over medium heat.  Add enough vegetable oil to evenly coat the bottom. 
  6. After the oil is hot, dip a sandwich into the egg mixture for no more than two seconds, then fry.  Flip over when one side is golden and fry the other side.
  7. Fry all the sandwiches.  If you don’t have a griddle large enough for the entire batch, keep the cooked rounds in a warm oven until ready for serving.
  8. Top with pancake syrup and an optional dusting of powdered sugar.

What You'll Need

1 container (8 oz.) mascarpone cheese

3 eggs, beaten

1 loaf (approx.) of Brioche or 24 slices

1/4 tsp. cinnamon

1/3 cup milk

vegetable oil

pancake syrup

powdered sugar (optional)