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Mascarpone Filling
© Ditte Isager

Mascarpone Filling

  • ACTIVE: 10 MIN
  • SERVINGS: Makes about 2 cups
  • FAST

Matt Lewis developed this recipe to turn the Chocolate-Gingerbread Cookies into a deluxe sandwich version. Since the cookies aren't too sweet, the creamy, sugary mascarpone mixture complements them well.

  1. 1 stick unsalted butter, softened
  2. One 8-ounce container mascarpone cheese, softened
  3. 3 cups confectioners' sugar, sifted
  4. 1 teaspoon pure vanilla extract
  1. In a bowl, beat the butter until smooth. Beat in the mascarpone cheese until combined. Add the sugar and vanilla and beat until smooth. Refrigerate the filling until it is slightly firm, about 2 hours.
Make Ahead The mascarpone filling can be refrigerated for up to 1 day; let stand at room temperature until softened slightly before using.