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Mascarpone…rich, buttery mascarpone.

Italians in Italy’s Lombardy region have known of this delicate, soft, double to even TRIPLE cream cheese for centuries, but it wasn’t until a dessert came along in the early 70s that it made this import as essential to pastry chefs as any dairy product of its kind.

And that dessert is, of course, Tiramisu.

Tiramisu Crème Dip (Makes 2 Cups)


  • 16    oz.                   Mascarpone Cheese
  • 2      tsp.                 Instant Espresso (powder or granulated)
  • 1⁄2   cup                  Powdered Sugar
  • 1      TBSP              Chocolate Syrup
  • 1      TBSP              Dark Rum


1. Whisk all ingredients together until smooth.

2. Adjust flavoring and sweetness to taste.

If you’d like to try mascarpone cheese in a recipe other than a dessert, we recommend trying it in a sauce recipe like this one:

Chicken With Farfalle & Mascarpone (Yield: Serves 4)

  • 1 Cup                       Mascarpone Cheese
  • 2 TBSP                    Fresh Lemon Juice
  • 1 tsp                        Freshly Cracked Black Pepper
  • 4 Cups                     Raw, Boneless, Skinless Chicken Breast, cut in strips
  • 1 TBSP                    Extra Virgin Olive Oil
  • 1 TBSP                    Fresh Garlic, chopped
  • 1/3 Cup                    Sun-Dried Tomatoes, chopped
  • ¼ Cup                      Green Onions, chopped
  • ¼ Cup                      Pine Nuts, whole
  • 1 – 10 oz Bag          Baby Spinach
  • 1 lb                          Farfalle (Bow Tie) Pasta
  • ¼ Cup                      Shredded Parmesan Cheese
  • ¼ Cup                    Buttered Bread Crumbs (Optional)
  1. Cook farfalle in boiling salted water to al dente. Drain and reserve cooked pasta and ½ cup of the cooking water.
  2. Stir together the lemon juice, mascarpone, and pepper. Set aside.
  3. In a LARGE skillet, over medium-high heat, sauté chicken strips in ½ of the olive oil until just cooked and lightly browned. Reserve and keep warm.
  4. In the same skillet, now over medium heat, sauté the pine nuts until lightly toasted. Add the garlic and green onion and sauté a moment longer.
  5. To that sauté mixture, add back the chicken, the cooked pasta and the ½ cup of pasta water. Then add the sun-dried tomatoes and the uncooked spinach leaves. Cook this mixture over medium heat while gently stirring and folding the ingredients for 1 minute. Add the mascarpone mixture while stirring.
  6. Bring the sauce within the mixture to a simmer and then season with salt and any additional pepper to taste.
  7. Portion for service topped with Parmesan cheese and/or buttered bread crumbs.

Mascarpone isn’t just for desserts, and in truth, it’s more often found in non-sweet recipes overseas than the dish it became synonymous with in the states.

You’ll love it.

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