SPICED MASCARPONE FILLING for nut cookie tart shell or crepes

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Completed dessert of almond tart, mascarpone filling, fresh berries, sorbet and cream, and almond brittle as served in THE DINNER SHOW July 2011.

Ingredients:

  • 12 ounce mascarpone cheese

  • 4 ounce cream cheese, softened (or use all mascarpone)
  • 2- 3 tablespoons honey
  • 2 teaspoon frangelico or pure vanilla
  • 1 tablespoons candied ginger, minced
  • ½ teaspoon candied orange peel (optional)*
  • 1/4 teaspoon cardamom
  • 1 teaspoon  cinnamon
  • ¼ teaspoon nutmeg
  • 1/4 teaspoon coriander
  • dash sea salt

    * In addition to or instead of candied ginger and orange, add 1/2 cup 70% dark chocolate pieces.

Method:

Combine all ingredients and mix well; refrigerate 12 hours to firm up before using.

At service blend 1 cup whipped cream into the mixture. (Note if mixture is too cold to combine with cream, stir it until it softens before folding in the whipped cream.) Add a dollop of mixture to the center of cookie shell tart. Top with sliced prepared berries and more whipped cream if desired.






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