Mascarpone Meringue

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Mascarpone Meringue

Planning

  • Prep Time:

  • Bake/Cook Time:

  • Chill/Set Time:

  • Servings:

Preparation

  • Materials

    Stand Mixer or Hand Mixer with Whisk
    Mixing Bowl
    Hand Whisk
    Spatula

  • Prep

    Let the mascarpone set out at room temperature.

  • Oven/Stove

    Not applicable

  • Shopping List

    Mascarpone Cream Cheese

Ingredients & Steps

  • Ingredients

    Mascarpone Cream Cheese 1 packYou can substitute American Cream Cheese or Neufchatel for Mascarone.1 batch of meringue - your choice of Swiss, Italian, or French - Swiss or Italian works better as they are not as delicate and is more stable.Heavy Cream - just a bit - no measure 30-60ml (1-2 oz)Vanilla 5ml-10ml (1-2 tsp)

  • Steps

    1. Make the meringueSoften the mascarpone with a spoon or spatula and when you have it loosened up whisk it with a mixer or by hand. Whisk in the vanillaWhisk in some heavy cream just a little bit at a time. You just want to get it more workable-not thin. You want to whip it with the whisk until it becomes light and fluffy, but be careful not to overwhip.Fold the meringue and the whipped mascarpone together and serve.

Notes

FLAVORING
Vanilla for everything. Add an additional extract if you want a specific flavor. To add depth, mix 2 tbsp honey and 2 tsp marsala wine to mascarpone.

COLORING
Leave natural or color with gel food color.

DECORATING
Mascarpone meringue can be used as a topping or to frost and decorate a cake. Refrigerate for about an hour to firm up your decorative frosting. Because the mascarpone adds body this can also be used as a filling between layers.

PAIRING
Mascarpone has a very mild flavor that goes well with anything. I’m particularly fond of pairing mascarpone (or cream cheese) with Almond flavor. Almond cakes and muffins, and sponge cakes with vanilla almond frosting has a very Italian cream sort of taste.

SERVING
Serve mascarpone meringue atop your favorite desert alone or top with scattered almond slivers or tiny pieces of walnuts. It can also go well with caramel sauce drizzled over the top.

STORING
If you do not use all of the mascarpone meringue at once it will keep in an airtight container in the refrigerator for up to 2-3 days. It is a meringue and will start to lose volume. Store in the freezer for up to 3 months.

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