“Mascarpone and tiramisu are naturally inseparable! This mascarpone recipe is suitable for both cooking at home and at large-scale catering establishmentsgoes really well with this. Nowadays, tiramisu is usually not made with raw egg any more. A specific fat base and gelatine is used instead. The tiramisu glaze is only actually produced by the mascarpone . Mascarpone provides a good fat content and the associated ideal fat base. In addition, Mascarpone is used as an ideal flavour carrier and has its own delicious taste too. The mango jelly is a tasty acidic counterpart.”
“Mascarpone ideal for making delicious dips like this mascarpone recipegoes really well with this. The little bowl in which the dips are served guarantee that the whole combination remains stable and nothing runs out. This recipe is also ideal for barbecues! You can simply spread the dips over the meat or dunk delicious bread in them. The taste of the parsley butter in particular goes extremely well with fish or meat.”
“This mascarpone recipe is suitable for cooking at home and large-scale catering establishments . With old Bavarian desserts, for example apple strudel or in this case “Ofenschlupfer”, the mixture of ricotta, and Mascarpone ensures that the dish is even more creamy, fine and luscious. The cheese here ensures that all the moisture is retained in the product. And the more moisture there is in the product, the more flavour is retained too. ricotta, also provides a pleasantly subtle nutty note. This mascarpone recipe is of course ideal as a delicious dessert. The dish goes really well with a berry ragout in particular.”
“With this mascarpone recipe I have tried to create something new. Obviously everyone is familiar with chocolate cake but Mascarpone adds a certain oomph to it here! As a flavour carrier, Mascarponemakes the chocolate flavour even more intensive. Using Mascarpone as a flavour carrier also makes it possible to use low-fat dark chocolate. The liquid centre also provides a certain wow effect. The recipe is made in the cast iron pot again, the so-called “Dutch oven”. This is ideal here as the moisture cannot escape as quickly due to its lid. Thanks to the Dutch oven the dish can even be made on the barbecue! Ideal for a delicious Dessert after a juicy steak!”
“With this mascarpone recipe I find the combination of marzipan, Mascarpone and ricotta, very interesting. Marzipan is the “king of desserts” anyway. The relatively high fat content of Mascarpone carries the marzipan flavour. So that the dish is not too heavy, ricotta, lightens the whole thing up again. The berry ragout adds a certain acidity. It is always important to play with counterparts when cooking, just like yin and yang.”
