22 Mascarpone Recipes That Aren't Tiramisu

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!

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.

Serve these no-bake parfaits in clear cups to see all the beautiful layers.

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.

Mascarpone doesn’t only work in desserts. Here, the cheese adds some sweetness to a chicken and pasta dish.

Pastry chef François Payard knows chocolate, and that comes through in this tiramisu-esque tart, piled high with coffee mascarpone cream.

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.

Icebox cake is traditionally made with chocolate wafer cookies and whipped cream. This unique spin uses graham crackers and lemon curd.

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.

Justin Chapple mixes plenty of scallions, creamy mascarpone cheese and fresh spinach into this super-easy pasta.

These mini Black Forest cakes are best served warm, topped with mascarpone cream that melts into the chocolate.

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.

Justin Chapple layers super-speedy pumpkin mousse with whipped mascarpone cream and crushed chocolate wafer cookies for his gorgeous, delicious parfaits. 

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.

The mascarpone gives this risotto its delectable creaminess—we recommend pairing the dish with an Italian white wine that has good body and acidity. 

Justin Chapple keeps his corn muffins light and moist by using buttermilk in the batter. Mascarpone mixed with honey and a pinch of salt makes a delicious accompanying spread.

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.

Here, we fold spinach and mascarpone into soft scrambled eggs and spoon them over crostini for an easy appetizer.

We take traditional rillettes out of the charcuterie category by using smoked white fish instead of pork. Faintly sweet sautéed fennel complements the delicate flavor of the fish, while tangy crème fraîche and mascarpone cheese make the spread rich and silky. 

This show-stopping cake would be perfect in July, when blackberries are at their peak.

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.

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.