The ten best dessert recipes with mascarpone

When you have a tub of mascarpone in the refrigerator, the possibilities are endless. Its consistency allows for velvety creams, fillings, and particularly soft doughs. Desserts with mascarpone can be very simple or become spectacular, perfect for a dinner with friends, a birthday party, or Sunday lunch.

It's not just the famous tiramisu. Mascarpone can be paired with chocolate, coffee, strawberries, lemon, biscuits, and dried fruit, creating a different result each time. These 10 dessert recipes with mascarpone include classics and quick ideas: for each, you'll find the necessary ingredients and all the essential steps to make it at home.

1. Classic mascarpone tiramisu: ingredients

500 g of mascarpone

300 g of ladyfingers

4 very fresh eggs

100 g of sugar

300 ml of coffee

Cacao amaro q.b.

Step-by-step procedure

Prepare the coffee and let it cool completely.

Separate the yolks from the whites and mix the yolks with the sugar until the mixture becomes light.

Gradually incorporate the mascarpone until smooth. For added food safety, you can use pasteurized eggs.

Whip the egg whites until stiff and gently fold them into the cream using bottom-up movements.

Quickly dip the ladyfingers in the coffee and form a first layer in the baking dish.

Cover with the cream and continue alternating ladyfingers and mascarpone. Finish with the cream and let it rest in the refrigerator for at least 4 hours.

Sprinkle with bitter cocoa only before serving.

2. Cold mascarpone and strawberry cheesecake: ingredients

250 g of dry biscuits

120 g of butter

400 g of mascarpone

250 ml of fresh cream

100 g of icing sugar

300 g of strawberries

8 g of edible gelatin

Step-by-step procedure

Finely crush the biscuits and mix them with the melted butter.

Press the mixture into the bottom of a springform pan and leave it to firm up in the refrigerator.

Soak the gelatin in cold water and in the meantime, mix the mascarpone and icing sugar.

Whip the cream and gently fold it into the mascarpone.

Dissolve the well-squeezed gelatine in a little hot cream and add it to the cream.

Pour everything onto the biscuit base and leave to set in the refrigerator for at least 5 hours.

Decorate with fresh strawberries before bringing the dessert to the table.

3. Soft mascarpone cake: ingredients

250 g of mascarpone

250 g of 00 flour

3 eggs

160 g of sugar

1 sachet of baking powder

1 teaspoon vanilla extract

Powdered sugar to taste

Step-by-step procedure

Beat the eggs with the sugar until the mixture is light and frothy.

Add the mascarpone a little at a time, continuing to work the mixture.

Add the vanilla and then incorporate the sifted flour and baking powder.

Pour the mixture into a buttered and floured pan.

Bake at 175°C for about 35-40 minutes, checking for doneness with a toothpick.

Let it cool completely and finish with icing sugar.

4. Mascarpone and chocolate cup: ingredients

250 g of mascarpone

150 g of dark chocolate

150 ml of fresh cream

60 g of icing sugar

Dry biscuits to taste

Chocolate chips to taste

Step-by-step procedure

Melt the dark chocolate in a bain-marie and let it cool.

Mix the mascarpone with the icing sugar until creamy.

Divide the cream into two parts and add the melted chocolate to one of the two.

Alternate crushed biscuits, white cream, and chocolate cream in the glasses.

Decorate with chocolate shavings and refrigerate until ready to serve.

5. Cocoa roll with mascarpone cream: ingredients

4 eggs

100 g of sugar

80 g of 00 flour

25 g of bitter cocoa

250 g of mascarpone

150 ml of fresh cream

70 g of icing sugar

Step-by-step procedure

Beat the eggs and sugar together for a long time, then gently fold in the sifted flour and cocoa.

Spread the dough on a baking tray lined with baking paper, forming an even layer.

Cook at 180°C for about 10-12 minutes.

Gently roll up the still warm dough using baking paper and let it cool.

Prepare the filling by mixing mascarpone and icing sugar, then fold in the whipped cream.

Unroll the crust, spread the cream, and roll it up again. Let the cake rest in the refrigerator before cutting.

6. Lemon Tiramisu: Ingredients

500 g of mascarpone

250 g of ladyfingers

250 ml of fresh cream

100 g of icing sugar

2 untreated lemons

200 ml of water

60 g of sugar

Step-by-step procedure

Prepare a syrup by heating water, sugar, and part of the lemon zest. Let it cool and add lemon juice to taste.

Mix the mascarpone with the icing sugar and a little grated lemon zest.

Whip the very cold cream and fold it into the cream.

Quickly dip the ladyfingers in the syrup and arrange them on the bottom of the baking dish.

Alternate biscuits and cream until you run out of ingredients.

Let it rest in the refrigerator for at least 4 hours and decorate with lemon zest before serving.

7. Tart with mascarpone cream and berries: ingredients

1 roll of shortcrust pastry or 500 g of homemade shortcrust pastry

300 g of mascarpone

150 ml of fresh cream

80 g of icing sugar

250 g of berries

Vanilla to taste

Step-by-step procedure

Roll out the shortcrust pastry in the pan, prick the bottom and cover it with baking paper and weights for blind baking.

Bake at 180°C until the base is evenly golden, then let it cool.

Mix the mascarpone with the icing sugar and vanilla.

Whip the cream and gently fold it into the cream.

Fill the now cold shortcrust pastry shell with the mascarpone cream.

Top with plenty of berries and refrigerate until ready to serve.

8. Mascarpone and coconut truffles: ingredients

250 g of mascarpone

180 g of dry biscuits

80 g of icing sugar

100 g grated coconut

50 g of dark chocolate

Step-by-step procedure

Finely crush the biscuits and transfer them to a bowl.

Add mascarpone and icing sugar and mix until you obtain a malleable mixture.

Incorporate the finely chopped chocolate.

Form many balls of the same size with your hands.

Roll the truffles in the grated coconut until completely covered.

Let them firm up in the refrigerator for at least an hour before serving.

9. Quick Millefoglie with mascarpone: ingredients

2 rolls of rectangular puff pastry

400 g of mascarpone

200 ml of fresh cream

100 g of icing sugar

Vanilla to taste

Powdered sugar for decoration

Step-by-step procedure

Unroll the puff pastry, prick it carefully and cut out rectangles of the same size.

Bake them in the oven following the times indicated on the package, until you obtain golden and crispy sheets.

Alternate the layers of puff pastry with plenty of cream, forming the millefeuille.

Dust with icing sugar and let it rest briefly in the refrigerator before serving.

10. Cold Mascarpone and Nutella Cake: Ingredients

250 g of cocoa biscuits

120 g of butter

400 g of mascarpone

200 g of hazelnut and cocoa cream

200 ml of fresh cream

70 g of icing sugar

Chopped hazelnuts to taste

Step-by-step procedure

Crush the biscuits, mix them with the melted butter and compact them on the bottom of a springform pan.

Transfer the base to the refrigerator and let it firm up for at least 30 minutes.

Mix the mascarpone with the icing sugar, then add the hazelnut and cocoa cream.

Whip the very cold cream and gently fold it into the mixture.

Spread the cream over the biscuit base and level the surface carefully.

Let the cake set in the refrigerator for at least 5-6 hours.

Before serving, garnish with chopped hazelnuts and some chocolate cream decorations.

From timeless tiramisu to a no-bake frozen cake, these ten recipes demonstrate how easy it is to use a single package of mascarpone to create completely different desserts. Chocolate and coffee enhance the mascarpone's most delicious flavor, while strawberries, berries, and lemon add freshness and lighten the creamy texture. All you need to do is choose between the oven and the refrigerator, gather a few ingredients, and decide which of the ten recipes to start with: the problem will probably be stopping at the first one.