18 Delicious Mascarpone Recipes for Every Occasion

Ready to elevate your cooking game with the creamy, luxurious taste of mascarpone? Whether you’re whipping up a quick weeknight dessert, crafting a show-stopping brunch, or simply indulging in some comfort food, mascarpone is your secret ingredient for success. Dive into our roundup of 18 Delicious Mascarpone Recipes for Every Occasion and discover how this versatile cheese can transform your meals from ordinary to extraordinary.

Strawberry Mascarpone Tart

Got a sweet tooth and a love for strawberries? This Strawberry Mascarpone Tart is your next kitchen adventure. It’s creamy, fruity, and has that perfect buttery crust you crave.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and diced
  • 1/4 cup granulated sugar
  • 1 large egg yolk
• For the filling:
  • 1 cup mascarpone cheese
  • 1/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
• For the topping:
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tbsp apricot jam, warmed

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine the flour, butter, and sugar. Pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and pulse until the dough comes together. Tip: If the dough is too dry, add a teaspoon of cold water.
4. Press the dough into a 9-inch tart pan with a removable bottom. Make sure it’s evenly distributed.
5. Bake for 15-20 minutes, or until the crust is golden. Let it cool completely.
6. While the crust cools, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth. Tip: Don’t overbeat to avoid curdling.
7. Spread the mascarpone mixture over the cooled crust.
8. Arrange the sliced strawberries on top of the mascarpone layer.
9. Brush the strawberries with warmed apricot jam for a shiny finish. Tip: Use a pastry brush for even application.

You’ll love the contrast between the crisp crust and the creamy filling. Serve it chilled with a drizzle of chocolate sauce for an extra indulgent treat.

Mascarpone Stuffed French Toast

Oh, you’re going to love this twist on classic French toast. It’s creamy, dreamy, and just the right amount of indulgent for a lazy weekend brunch.

Ingredients

• For the filling:
  • 1 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
• For the French toast:
  • 4 thick slices of brioche bread
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 tsp cinnamon
  • 1 tbsp unsalted butter
• For serving:
  • Maple syrup
  • Fresh berries

Instructions

1. In a medium bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Set aside.
2. Take two slices of brioche bread and spread a generous amount of the mascarpone mixture on one side of each slice. Sandwich them together with the filling inside.
3. In a shallow dish, whisk together the eggs, milk, and cinnamon until well combined.
4. Heat a large skillet over medium heat and add the butter, letting it melt and coat the pan.
5. Dip each stuffed brioche sandwich into the egg mixture, ensuring both sides are evenly coated but not soggy.
6. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Serve immediately with a drizzle of maple syrup and a handful of fresh berries on top.

Rich and creamy with a slight tang from the mascarpone, this French toast is a game-changer. Try topping it with a sprinkle of powdered sugar or a dollop of whipped cream for extra decadence.

Chocolate Mascarpone Mousse

Delightfully creamy and rich, this Chocolate Mascarpone Mousse is the perfect dessert to impress your friends or treat yourself. It’s surprisingly easy to make, with a luxurious texture that melts in your mouth.

Ingredients

• For the mousse:
  • 1 cup heavy cream
  • 8 oz mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup dark chocolate chips

Instructions

1. Place the dark chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time, until fully melted. Let it cool slightly.
2. In a large bowl, beat the heavy cream until stiff peaks form. This means when you lift the beaters, the cream stands up straight.
3. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Tip: Make sure the mascarpone is at room temperature for easier mixing.
4. Gently fold the melted chocolate into the mascarpone mixture until well combined.
5. Carefully fold the whipped cream into the chocolate-mascarpone mixture in two additions to keep the mixture light and airy. Tip: Use a spatula and fold in a figure-eight motion for the best results.
6. Divide the mousse into serving glasses. Chill in the refrigerator for at least 2 hours before serving. Tip: For an extra touch, garnish with chocolate shavings or fresh berries before serving.

Now, this mousse is incredibly smooth with a deep chocolate flavor balanced by the mascarpone’s slight tang. Serve it in elegant glasses for a dinner party or enjoy it straight from the bowl for a midnight snack.

Mascarpone and Prosciutto Stuffed Chicken

Very few dishes strike the perfect balance between elegance and comfort like this one. You’re going to love how the creamy mascarpone and salty prosciutto elevate the humble chicken breast.

Ingredients

• For the stuffing:
  • 1/2 cup mascarpone cheese
  • 2 oz prosciutto, thinly sliced
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp chopped fresh basil
• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the mascarpone, prosciutto, Parmesan, and basil until well combined.
3. Carefully cut a pocket into each chicken breast, being careful not to cut all the way through.
4. Stuff each pocket with the mascarpone mixture, then secure with toothpicks if necessary.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Season the chicken breasts with salt and pepper, then sear them for 2-3 minutes on each side until golden brown.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

This dish is a showstopper with its juicy chicken and gooey, flavorful filling. Try serving it over a bed of arugula for a peppery contrast that cuts through the richness.

Pumpkin Mascarpone Gnocchi

Delightfully creamy and subtly sweet, this pumpkin mascarpone gnocchi is the cozy fall dish you didn’t know you needed. It’s surprisingly simple to whip up, turning your kitchen into an autumnal paradise.

Ingredients

• For the gnocchi:
  • 1 cup pumpkin puree
  • 1 cup mascarpone cheese
  • 2 cups all-purpose flour
  • 1 egg
  • 1/2 tsp salt
• For the sauce:
  • 1/4 cup unsalted butter
  • 1/4 cup fresh sage leaves
  • 1/2 cup grated Parmesan cheese

Instructions

1. In a large bowl, mix together the pumpkin puree, mascarpone cheese, egg, and salt until smooth.
2. Gradually add the flour to the mixture, stirring until a soft dough forms. Tip: Don’t overmix to keep the gnocchi light.
3. On a floured surface, divide the dough into 4 parts. Roll each into a long rope, about 1 inch thick.
4. Cut each rope into 1-inch pieces. Optionally, press each piece against a fork to create ridges.
5. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes.
6. While the gnocchi cooks, melt the butter in a large skillet over medium heat. Add the sage leaves and cook until crispy, about 2 minutes. Tip: Keep an eye on the sage to prevent burning.
7. Drain the gnocchi and add them to the skillet with the sage butter. Toss gently to coat.
8. Sprinkle with Parmesan cheese and serve immediately. Tip: For an extra touch, drizzle with a bit of honey to enhance the pumpkin’s sweetness.

Velvety soft gnocchi paired with the crispy sage and rich Parmesan makes every bite a harmony of textures. Try serving it with a side of roasted Brussels sprouts for a complete fall feast.

Mascarpone and Mushroom Risotto

Got a craving for something creamy and comforting? You’re in for a treat with this mascarpone and mushroom risotto. It’s the perfect dish to cozy up with on a chilly evening.

Ingredients

• For the risotto:
  • 1 cup Arborio rice
  • 4 cups chicken stock, kept warm
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1/2 cup dry white wine
  • 1/2 cup mascarpone cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

1. Heat the olive oil and butter in a large pan over medium heat until the butter is melted.
2. Add the diced onion and cook for 2-3 minutes until translucent. Tip: Stir frequently to avoid burning.
3. Add the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms are soft.
4. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter mixture. Cook for 1 minute.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed. Tip: This step adds depth to the risotto’s flavor.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding the next. This process should take about 18-20 minutes.
7. Once the rice is al dente and the mixture is creamy, remove from heat. Stir in the mascarpone and Parmesan cheese until fully incorporated. Tip: The mascarpone adds a luxurious creaminess.
8. Season with salt and pepper to taste before serving.

Kick back and enjoy the creamy texture and rich flavors of this risotto. For an extra touch, top with fresh herbs or a drizzle of truffle oil before serving.

Blueberry Mascarpone Pancakes

Absolutely nothing beats starting your day with a stack of fluffy, indulgent pancakes, especially when they’re loaded with juicy blueberries and creamy mascarpone. You’re in for a treat that feels both luxurious and comforting.

Ingredients

• For the pancakes:
• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter
• 1/2 cup fresh blueberries
• For the mascarpone topping:
• 1/2 cup mascarpone cheese
• 2 tbsp honey
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, mix the buttermilk, egg, and melted butter until well combined. Tip: Ensure the butter is cooled to avoid cooking the egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing leads to tough pancakes.
4. Gently fold in the blueberries. Tip: Tossing blueberries in a bit of flour prevents them from sinking to the bottom.
5. Heat a non-stick skillet over medium heat and pour 1/4 cup of batter for each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook for another 1-2 minutes.
7. For the topping, whisk together mascarpone, honey, and vanilla extract until smooth.
8. Serve the pancakes warm with a dollop of the mascarpone mixture on top.

Light, fluffy, and bursting with blueberries, these pancakes are a dream with the rich mascarpone topping. Try layering them with extra blueberries and a drizzle of maple syrup for an extra special breakfast.

Mascarpone and Spinach Stuffed Shells

Looking for a cozy, comforting dish that’s perfect for any night of the week? These mascarpone and spinach stuffed shells are creamy, cheesy, and packed with flavor, making them a hit with everyone at the table.

Ingredients

• For the filling:
  • 1 cup mascarpone cheese
  • 2 cups fresh spinach, chopped
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the shells:
  • 20 jumbo pasta shells
  • 2 tbsp olive oil
• For the sauce:
  • 2 cups marinara sauce
  • 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil the jumbo pasta shells according to package instructions until al dente, then drain and toss with olive oil to prevent sticking.
3. In a bowl, mix mascarpone, chopped spinach, Parmesan, egg, salt, and pepper until well combined.
4. Stuff each shell with the mascarpone mixture and place in a baking dish.
5. Pour marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
6. Bake for 25 minutes, or until the cheese is bubbly and golden.
7. Let the dish sit for 5 minutes before serving to allow the filling to set.

With their creamy center and tangy marinara sauce, these stuffed shells are a delightful mix of textures and flavors. Serve them with a crisp green salad and garlic bread for a complete meal that’s sure to impress.

Raspberry Mascarpone Layer Cake

Craving something sweet and luxurious? This raspberry mascarpone layer cake is your answer, combining fluffy layers with creamy mascarpone and tangy raspberries for a dessert that’s as beautiful as it is delicious.

Ingredients

• For the cake:
  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp salt
• For the filling:
  • 1 1/2 cups mascarpone cheese
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries
• For the garnish:
  • 1/2 cup fresh raspberries
  • 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture, alternating with the milk. Tip: Start and end with the flour mixture for the best texture.
5. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For the filling, beat the mascarpone cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the raspberries.
8. Place one cake layer on your serving plate. Spread the mascarpone filling evenly over the top. Place the second cake layer on top.
9. Garnish with fresh raspberries and a dusting of powdered sugar before serving.

Outstanding in both flavor and presentation, this cake boasts a moist crumb paired with a creamy, berry-filled center. Try serving it with a drizzle of raspberry coulis for an extra pop of color and taste.

Mascarpone and Honey Dip with Fresh Fruit

Wow, you’re going to love how easy and delicious this Mascarpone and Honey Dip with Fresh Fruit is. Perfect for those lazy Sunday brunches or when you need a quick, impressive snack.

Ingredients

• For the dip:
  • 1 cup mascarpone cheese
  • 2 tbsp honey
  • 1 tsp vanilla extract
• For serving:
  • Assorted fresh fruits (like strawberries, bananas, and apples)

Instructions

1. In a medium bowl, combine the mascarpone cheese, honey, and vanilla extract. Tip: Let the mascarpone sit at room temperature for 10 minutes before mixing to make it easier to blend.
2. Use a whisk or a fork to mix the ingredients until smooth and well combined. Tip: If the mixture is too thick, add a teaspoon of milk to loosen it up.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Tip: This dip can be made a day ahead for even more flavor.
4. While the dip chills, wash and cut your choice of fresh fruits into bite-sized pieces.
5. Serve the chilled dip in a bowl surrounded by the fresh fruits for dipping.

The dip is luxuriously creamy with a sweet, floral hint from the honey. Try drizzling a little extra honey on top for a beautiful presentation and an extra touch of sweetness.

Mascarpone Polenta with Roasted Vegetables

Kickstart your dinner with a creamy, dreamy dish that’s as comforting as it is elegant. You’ll love how the mascarpone polenta pairs with the earthy sweetness of roasted vegetables, making every bite a little celebration.

Ingredients

• For the polenta:
  • 4 cups water
  • 1 cup polenta
  • 1/2 cup mascarpone cheese
  • 2 tbsp unsalted butter
  • 1 tsp salt
• For the roasted vegetables:
  • 2 cups mixed vegetables (like zucchini, bell peppers, and cherry tomatoes), chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast the vegetables in the preheated oven for 25 minutes, or until they’re tender and slightly caramelized. Tip: Stir them halfway through for uniform cooking.
4. While the vegetables roast, bring 4 cups of water to a boil in a medium saucepan. Add 1 tsp of salt.
5. Gradually whisk in the polenta, reducing the heat to low. Cook for 15 minutes, stirring frequently to prevent lumps. Tip: A wooden spoon works best for stirring polenta.
6. Remove the polenta from heat. Stir in the mascarpone and butter until smooth and creamy. Tip: For extra creaminess, let the polenta sit covered for 5 minutes before serving.
7. Serve the creamy polenta topped with the roasted vegetables.

Ultimate comfort in a bowl, this dish combines the creamy richness of mascarpone polenta with the vibrant flavors of roasted vegetables. Try garnishing with fresh herbs or a sprinkle of Parmesan for an extra flavor boost.

Peach Mascarpone Ice Cream

Vibrant summer peaches meet creamy mascarpone in this dreamy ice cream that’s surprisingly simple to whip up. You’ll love how the sweet fruit and rich cheese create a perfect balance in every scoop.

Ingredients

• For the peach puree:
  • 2 cups peeled, pitted, and chopped ripe peaches
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
• For the ice cream base:
  • 1 cup mascarpone cheese, softened
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract

Instructions

1. In a blender, combine the peaches, 1/4 cup sugar, and lemon juice. Blend until smooth. Set aside.
2. In a large bowl, whisk together the mascarpone, heavy cream, milk, 1/2 cup sugar, and vanilla extract until the sugar is fully dissolved.
3. Gently fold the peach puree into the mascarpone mixture until just combined. Avoid overmixing to keep the texture light.
4. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
5. Transfer the churned ice cream to a freezer-safe container. Cover with parchment paper pressed directly on the surface to prevent ice crystals.
6. Freeze for at least 4 hours, or until firm.

Lusciously creamy with bursts of fresh peach flavor, this ice cream is a summer standout. Try serving it with a drizzle of honey or sandwiched between two oatmeal cookies for an extra special treat.

Mascarpone and Caramelized Onion Pizza

Ever had one of those days where only pizza will do, but you’re craving something a little fancier than the usual? This mascarpone and caramelized onion pizza is your answer. It’s creamy, sweet, and utterly indulgent.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1/2 cup warm water
  • 1 tsp active dry yeast
• For the toppings:
  • 1 large onion, thinly sliced
  • 2 tbsp butter
  • 1 tbsp brown sugar
  • 1/2 cup mascarpone cheese
  • 1/2 cup shredded mozzarella cheese
  • 1 tbsp olive oil
  • Salt to taste

Instructions

1. In a large bowl, mix the warm water and yeast. Let it sit for 5 minutes until frothy.
2. Add the flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Tip: The dough should be slightly sticky but not stick to your hands.
4. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour until doubled in size.
5. While the dough rises, melt butter in a pan over medium heat. Add the sliced onions and cook for 10 minutes.
6. Sprinkle the brown sugar over the onions and cook for another 5 minutes until caramelized. Tip: Stir occasionally to prevent burning.
7. Preheat your oven to 475°F (245°C). Roll out the dough on a floured surface to your desired thickness.
8. Transfer the dough to a baking sheet. Spread the mascarpone evenly over the dough, leaving a small border for the crust.
9. Top with the caramelized onions and shredded mozzarella. Drizzle with olive oil and a pinch of salt.
10. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: For a crispier crust, bake on a preheated pizza stone.

Now, this pizza is a game-changer with its creamy mascarpone balancing the sweet onions. Try serving it with a drizzle of balsamic glaze for an extra flavor punch.

Mascarpone and Walnut Stuffed Dates

Ready to whip up a snack that’s as easy as it is impressive? These mascarpone and walnut stuffed dates are your go-to for a sweet, creamy bite with a satisfying crunch.

Ingredients

• For the filling:
  • 1/2 cup mascarpone cheese
  • 1/4 cup chopped walnuts
  • 1 tbsp honey
• For the dates:
  • 12 Medjool dates, pitted

Instructions

1. Preheat your oven to 350°F to toast the walnuts for extra flavor, about 5-7 minutes. Keep an eye on them to prevent burning.
2. While the walnuts toast, mix the mascarpone cheese and honey in a small bowl until smooth. Tip: Let the mascarpone sit at room temperature for easier mixing.
3. Once the walnuts are toasted and slightly cooled, fold them into the mascarpone mixture. This adds a delightful crunch to your filling.
4. Carefully slit each date open with a knife and remove the pit if not already done. Tip: Make sure not to cut all the way through the date to keep it as a pocket for the filling.
5. Spoon or pipe the mascarpone mixture into each date until generously filled. Tip: A small zip-top bag with a corner snipped off works great for piping.
6. Arrange the stuffed dates on a serving platter and drizzle with a bit more honey if desired. Serve immediately or chill for up to an hour for a firmer texture.

Unbelievably simple, right? The creamy mascarpone paired with the crunchy walnuts and sweet dates creates a perfect balance of textures and flavors. Try serving these on a cheese board for an elegant touch or as a quick dessert after dinner.

Mascarpone and Espresso Affogato

Alright, let’s dive into making this creamy, dreamy Mascarpone and Espresso Affogato. It’s the perfect pick-me-up dessert that combines the richness of mascarpone with the bold kick of espresso.

Ingredients

• For the mascarpone cream:
  • 1 cup mascarpone cheese
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
• For the affogato:
  • 2 shots of hot espresso (about 1/2 cup)
  • 1/2 cup vanilla ice cream
  • Chocolate shavings for garnish

Instructions

1. In a medium bowl, whisk together the mascarpone cheese, powdered sugar, and vanilla extract until smooth and creamy. Tip: For best results, ensure the mascarpone is at room temperature before whisking.
2. Scoop the vanilla ice cream into two serving glasses or bowls.
3. Gently spoon the mascarpone cream over the ice cream, covering it evenly.
4. Pour one shot of hot espresso over each serving. Tip: The espresso should be freshly brewed and hot to slightly melt the ice cream and mascarpone for the perfect texture.
5. Sprinkle chocolate shavings on top for a decorative finish. Tip: Use a vegetable peeler on a bar of chocolate for easy shavings.

Every bite of this affogato is a delightful mix of warm and cold, sweet and bold. Try serving it with a side of biscotti for an extra crunch.

Conclusion

From decadent desserts to savory delights, our roundup of 18 mascarpone recipes offers something for every taste and occasion. We hope these creamy, versatile dishes inspire your next culinary adventure. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos