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.
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.
- Beat the egg yolks with the sugar until light and mousse-like, then beat in the rum.
- Press the Mascarpone through a fine strainer and beat lightly with the egg yolk mixture.
- 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.
- 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
FRENCH TOAST STUFFED WITH MASCARPONE CHEESE
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”.
- Cut the bread into rounds with a three inch cookie cutter or the closest you have to that size.
- You will need two slices per sandwich, and two or three sandwiches per person.
- 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.
- 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.
- Heat a pan over medium heat. Add enough vegetable oil to evenly coat the bottom.
- 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.
- 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.
- 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
powdered sugar (optional)