Volume 11, Issue 65 - September 29, 2006 |
Hello Member,
Mascarpone...sounds like a gangster's name, but it isn't. It is a most
delightful cheese and the fine folks at the Wisconsin Milk Marketing Board are
going to tell us all about it today. It is the end of our week and we want to
thank the Board for their great content. If you like Tiramisu, scroll down the
page for a most tasty recipe.
Next we will talk about pairing food and beverages, so stay tuned. Have a great
weekend...you deserve it!
 Mascarpone
Mass-car-pone´
Heritage:
Mascarpone originated in the Lombardy region of Italy and was made only
during the fall and winter months. It was used strictly as a dessert cheese. In
Wisconsin, Mascarpone is available year-round and has many applications. It
contains 70 percent milkfat, which makes it a triple crème. Wisconsin Mascarpone
consistently wins top honors in national competitions.
Description:
Rich, buttery, slightly sweet flavor.
Smooth, thick, creamy texture.
Serve as
is or combine with other ingredients to make fillings, toppings, dips, spreads.
Stir into soups, sauces.
Appearance:
Creamy white
Texture:
Smooth, thick, soft, creamy
Flavor:
Rich, buttery, slightly sweet. Italy brought us the popular dessert,
Tiramisu, which combines Mascarpone with lady fingers soaked in espresso.
Tiramisu translates literally to "pick me up."
Source:
Wisconsin
Milk Marketing Board, Inc.
 Tiramisu
Category: Dessert
Makes 10 servings
Ingredients:
4 large egg yolks
2/3 cup granulated sugar
1/2 cup milk
8 ounces Wisconsin Mascarpone Cheese
1 tablespoon sweet Marsala wine OR 1 tablespoon rum*
1 cup whipping cream
1/2 teaspoon vanilla extract
18 ladyfingers
1 cup strong coffee or espresso, cooled
1 1/2 teaspoon unsweetened cocoa powder
Preparation:
In a small saucepan, beat egg yolks lightly with wire whisk. Add sugar
gradually, beat well. Whisk in milk until blended. Bring mixture to a boil over
medium heat, about 6 minutes, stirring constantly. Boil 1 minute, stirring
constantly. Remove from heat, cover top with plastic wrap to prevent a film from
forming. Refrigerate 1 hour until cool.**
Add Mascarpone cheese to egg mixture, stir well to blend. Whisk in wine or
rum. Set aside.
In a chilled non-plastic bowl, beat whipping cream at high speed, 2 to 3
minutes until stiff peaks form. Mix in vanilla. Fold half of whipped cream into
egg mixture, reserving the other half.
Separate ladyfinger halves (they come split). Brush both sides of ladyfinger
halves with cold coffee, using pastry brush. Place half of the ladyfingers in
the bottom of an 8 inch square glass baking pan, or a similar sized bowl.
Spread half of egg and cheese mixture evenly over ladyfingers. Top with
remaining ladyfingers and spread remaining egg-cheese mixture over all. Cover
with reserved whipped cream. Sift cocoa powder over whipped cream topping.
Refrigerate for at least 4 hours.
* Substitute 1/8 teaspoon rum extract mixed with 1 tablespoon of water.
** For a quicker version, mix 1/2 cup egg substitute, such as Egg Beaters,
with the sugar and milk. Proceed with the recipe - no cooking required. Note: It
is important to keep refrigerated before and after serving.
Recipe © 2006
Wisconsin Milk Marketing Board, Inc.
More About Mascarpone:
Serving Suggestions:
Layer Mascarpone with sweet Gorgonzola and chopped pine nuts for a
mouthwatering torta.
Try blending it with shredded or powdered chocolate,
coffee, fruit or liqueurs for delectable desserts.
Dip quartered radishes in
Mascarpone cheese and serve with Belgian ale a truly unique taste experience.
Goes Well With:
Berries, fresh figs, shortbread, lady fingers, sweet wheat crackers.
Dry
sparkling wines or champagne
Styles/Varieties:
Available in 5-pound tubs, 8-ounce and 1-pound containers
Performance Note:
When making frostings, dips or spreads, do not overwhip or overprocess
Mascarpone; it will churn into butter and develop a lumpy texture. Mascarpone is
a fresh cheese, meant to be eaten soon after it is produced. Wisconsin
Mascarpone is fresher and enjoys a longer shelf life than imported varieties.
Keep Mascarpone well chilled and rotate by the dates on packages.
Federal Standards of Identity:
No Federal Standards of Identity exist for Mascarpone
Source: Cheesecyclopedia™ © 2006
Wisconsin
Milk Marketing Board, Inc.
 Cranberry Cheese Cake with Creamy Butter Sauce
Category: Dessert
Makes 12 servings
Ingredients:
2 large eggs
1 cup granulated sugar
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups fresh or frozen cranberries
1 cup sliced almonds, toasted
1-3/4 cups flour, divided
1/4 teaspoon baking soda
1-1/2 teaspoon baking powder
1/2 cup Wisconsin Mascarpone cheese, softened
1 teaspoon orange zest
Creamy Butter Sauce:
1-1/2 cups granulated sugar
1 cup heavy cream
2 tablespoon whiskey, optional
1 teaspoon pure vanilla extract
8 tablespoon butter, cut into pieces
Preparation:
In a mixing bowl, cream eggs and sugar. Add sour cream and vanilla. In a
small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.
In a separate bowl, combine remaining flour, baking soda and baking
powder. Blend into sour cream mixture. Fold in cranberry mixture.
Spread batter into a greased and floured 13 x 9-inch pan.
In a small bowl, combine Mascarpone and orange zest.
Drop by spoonfuls over batter.
Bake for 40 minutes in 350 degrees F preheated oven or until a toothpick inserted
in center comes out clean. Let cool.
For sauce:
Combine sugar, cream and whiskey in a medium saucepan. Boil for 2
minutes. Remove from heat, add vanilla and let cool for 5 minutes. Stir in
butter, one piece at a time until all of the butter has been incorporated into
sauce. Serve at room temperature over cake.
Recipe © 2006
Wisconsin Milk Marketing Board, Inc.
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