Recipes 18 Mascarpone Recipes That Aren't Tiramisu By Food & Wine Editors and Nina Friend Updated on April 16, 2021 Share Tweet Pin Email Trending Videos Photo: Victor Protasio This creamy cheese can be so much more than merely a topping for espresso-soaked ladyfingers (even though there's always a time and place for tiramisu). Dip into mascarpone's sweet and savory sides with these recipes that cover everything from parfaits to pasta. 01 of 18 Whipped Mascarpone Eva Kolenko Chef Sarah Grueneberg whips mascarpone with cream and sugar to give the dense cheese a soft and pillowy consistency. It adds that special something to any pie or tart—try it on Grueneberg's Rhubarb and Candied Ginger Crostata! Get the Recipe 02 of 18 Cherries Poached in Red Wine with Mascarpone Cream Ben Dearnley You can drink your wine and eat it too with these red wine-poached cherries, which are topped with a mixture of mascarpone and honey. Get the Recipe 03 of 18 Cornmeal-Almond Cake with Strawberries and Mascarpone Paul Costello Chef Mike Lata's take on a strawberry shortcake combines a nutty base with a whipped mascarpone topping, adding both crunch and tang to otherwise simple flavors. Get the Recipe 04 of 18 Penne with Smoked Chicken and Mascarpone Mascarpone doesn't only work in desserts. Here, the cheese adds some sweetness to a chicken and pasta dish. Get the Recipe 05 of 18 Bittersweet Chocolate Tart with Coffee Mascarpone Cream © Anna Williams Pastry Chef François Payard knows chocolate, and that comes through in this tiramisu-esque tart, piled high with coffee mascarpone cream. Get the Recipe 06 of 18 Brandy-Mascarpone Semifreddo This sweet semifreddo can be made in any mold or pan. Just make sure to serve it cold from the freezer so that the slices maintain their shape. Get the Recipe 07 of 18 Lemony Layered Cheesecake JONATHAN LOVEKIN Icebox cake is traditionally made with chocolate wafer cookies and whipped cream. This unique spin uses graham crackers and lemon curd. Get the Recipe 08 of 18 Pumpkin Layer Cake with Mascarpone Frosting © Con Poulos This classic pumpkin cake from Food & Wine's Justin Chapple is perfectly moist and delicately spiced. The simple vanilla buttercream frosting gets a lovely tang from the mascarpone that's blended in. Get the Recipe 09 of 18 Fettuccine with Shrimp © Andrew Purcell Justin Chapple mixes plenty of scallions, creamy mascarpone cheese and fresh spinach into this super-easy pasta. Get the Recipe 10 of 18 Warm Chocolate Cakes with Mascarpone Cream These mini Black Forest cakes are best served warm, topped with mascarpone cream that melts into the chocolate. Get the Recipe 11 of 18 Spinach-and-Prosciutto Ravioli © Con Poulos As a stuffing for her supple ravioli, Missy Robbins, chef at Lilia in Brooklyn, mixes spinach and prosciutto with two cheeses. Her ravioli can be made a month ahead of time—freeze them in a single layer; when they are solid, they can be combined in a large resealable plastic bag. Get the Recipe 12 of 18 Pumpkin Parfaits © Christina Holmes Justin Chapple layers super-speedy pumpkin mousse with whipped mascarpone cream and crushed chocolate wafer cookies for his gorgeous, delicious parfaits. Get the Recipe 13 of 18 Cast-Iron Blackberry Galette with Whipped Mascarpone Abby Hocking / Food & Wine This galette is great baked in a cast-iron skillet because it's easy to transport and serve. The secret to the sturdy crust is the buttery brown sugar oat crumble, which absorbs the jammy blackberries as they bake. Get the Recipe 14 of 18 Lobster-Stuffed Zucchini Blossoms Victor Protasio Delicate zucchini blossoms are made for filling and frying. We're giving this classic Italian appetizer a decadent spin with a lobster-and-mascarpone filling, though feel free to use lump crabmeat, cooked shrimp, or diced zucchini in place of the lobster. Get the Recipe 15 of 18 Scrambled Eggs Florentine Eva Kolenko Here, we fold spinach and mascarpone into soft scrambled eggs and spoon them over crostini for an easy appetizer. Get the Recipe 16 of 18 Blackberry and Mascarpone Crêpe Cake Victor Protasio This show-stopping cake would be perfect in July, when blackberries are at their peak. Get the Recipe 17 of 18 Goat Cheese Cake with Wine-Poached Cranberries Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely Crowned with candied pistachios and draped in tart, glistening cranberry gelée, Claudia Fleming's holiday cheesecake is extra creamy thanks to a combination of tangy goat cheese and mascarpone. Be sure to beat in the mascarpone at low speed to preserve its extra-smooth texture. Get the Recipe 18 of 18 Bûche de Noël with Mascarpone Cream and Dark Chocolate Ganache Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Kay Clarke A few smart moves make this Bûche de Noël a cut above the rest. Allowing the cake to cool while still rolled helps prevent cracking. Mascarpone stabilizes the whipped cream filling so that it can be chilled up to overnight without weeping. Butter and corn syrup in the ganache keep it smooth and glossy. And stirring slivered toasted almonds into the ganache frosting gives it a "tree bark" look and adds contrasting texture to the silky filling and tender cake. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit