Banana Cake with Mascarpone Frosting

At Hearth, in New York City, pastry chef Lauren Dawson replaces the cream cheese in her desserts with its more luxurious Italian counterpart, mascarpone. Here she uses it in the silky frosting for a tender banana cake that gets layered with slices of sweet, ripe banana.

Hearth, 403 E. 12th St.; 646-602-1300.

PUBLISHED March 2005

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