23 Delicious Sweet Mascarpone Recipes for Dessert Lovers

Let’s face it, there’s nothing quite like the creamy, luxurious taste of mascarpone to elevate your desserts from good to unforgettable. Whether you’re whipping up a quick treat for yourself or planning a lavish dinner party, these 23 sweet mascarpone recipes are sure to delight. From classic tiramisu to innovative no-bake delights, get ready to indulge in desserts that will make every bite a celebration. Keep reading to discover your next favorite!

Mascarpone Cheesecake with Berry Compote

Viral desserts don’t get more indulgent than this. Creamy mascarpone meets tangy berry compote in a cheesecake that’s as easy to make as it is to devour.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar
• 2 cups mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• A splash of vanilla extract
• A couple of cups mixed berries
• 1/4 cup water
• 1/4 cup sugar
• A squeeze of lemon juice

Instructions

1. Preheat your oven to 350°F. This ensures a perfectly crisp crust.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
3. Beat mascarpone, heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the cooled crust. Chill for at least 4 hours.
4. For the compote, combine berries, water, sugar, and lemon juice in a saucepan. Simmer on medium heat for 10 minutes, stirring occasionally, until thickened.
5. Cool the compote slightly before spooning over the chilled cheesecake. Tip: Let the compote cool to avoid melting the cheesecake layer.
6. Serve immediately or refrigerate for up to 2 days. The flavors meld beautifully over time.

Dreamy texture meets bold flavors in every bite. Try serving with extra fresh berries or a drizzle of chocolate for an extra wow factor.

Tiramisu with Mascarpone Cream

Elevate your dessert game with this no-fuss Tiramisu that’s all about that creamy, dreamy mascarpone magic. Layer up, chill out, and thank us later.

Ingredients

• 1 cup of strong brewed coffee, cooled
• A splash of dark rum (optional but oh-so-good)
• 3 eggs, separated because we’re getting fancy
• 1/2 cup of granulated sugar, divided
• 8 oz of mascarpone cheese, because cream cheese who?
• A couple of cups of ladyfinger cookies
• Cocoa powder for dusting, make it rain

Instructions

1. Mix the coffee and rum in a shallow dish. Dip each ladyfinger in for just a second—no soggy cookies here.
2. Beat the egg yolks with 1/4 cup sugar until pale and thick. Tip: This is your arm workout for the day.
3. Fold in the mascarpone until smooth. No lumps allowed—this isn’t mashed potatoes.
4. In another bowl, whip the egg whites to soft peaks, then gradually add the remaining sugar until glossy. Fold gently into the mascarpone mix.
5. Layer the soaked ladyfingers in a dish, top with half the mascarpone cream, repeat. Chill for at least 4 hours, but overnight is golden.
6. Dust with cocoa powder right before serving. Pro tip: Use a sieve for that Instagram-worthy sprinkle.

Velvety layers of coffee-soaked cookies and cloud-like cream make every bite a mini vacation. Try serving in glasses for a deconstructed vibe that’s all about the ‘gram.

Mascarpone and Honey Stuffed French Toast

Fancy a breakfast that feels like dessert? This Mascarpone and Honey Stuffed French Toast is your golden ticket to morning bliss.

Ingredients

• 4 thick slices of brioche bread
• 1/2 cup mascarpone cheese
• 2 tbsp honey, plus extra for drizzling
• A splash of vanilla extract
• 2 eggs
• 1/4 cup milk
• A pinch of cinnamon
• A couple of tbsp butter
• Powdered sugar for dusting

Instructions

1. In a bowl, mix the mascarpone, 2 tbsp honey, and vanilla extract until smooth. Tip: Let the mascarpone sit at room temp for easier mixing.
2. Cut a pocket into each brioche slice, stuff with the mascarpone mixture. Tip: Don’t overstuff or it’ll ooze out.
3. Whisk eggs, milk, and cinnamon in a shallow dish. Tip: A pie plate works great for this.
4. Heat a large skillet over medium heat, melt a tbsp of butter.
5. Dip each stuffed slice into the egg mix, let excess drip off, then cook for 3-4 minutes per side until golden brown.
6. Repeat with remaining slices, adding more butter as needed.
7. Serve hot, dusted with powdered sugar and extra honey drizzled on top.

Light, creamy, and just the right amount of sweet, this French toast is a showstopper. Try it with fresh berries for a pop of color and tartness.

Lemon Mascarpone Tart

Lemon Mascarpone Tart is your next dessert obsession—creamy, zesty, and ridiculously easy to whip up. Let’s dive straight into making this showstopper.

Ingredients

• 1 1/2 cups of graham cracker crumbs
• 6 tbsp of melted butter
• 1/4 cup of sugar
• 1 cup of mascarpone cheese
• 1/2 cup of heavy cream
• 1/3 cup of lemon juice
• Zest of 2 lemons
• 1/2 cup of powdered sugar
• A pinch of salt

Instructions

1. Preheat your oven to 350°F—no guessing, just set it and forget it.
2. Mix graham cracker crumbs, melted butter, and sugar in a bowl until it feels like wet sand. Tip: Press the mixture firmly into your tart pan to avoid a crumbly base.
3. Bake the crust for 10 minutes until golden. Let it cool completely—patience is key here.
4. While waiting, whip the heavy cream to stiff peaks. Fold in mascarpone, lemon juice, zest, powdered sugar, and salt until smooth. Tip: Overmixing deflates the cream, so gentle folds only.
5. Spread the filling over the cooled crust. Chill for at least 2 hours—overnight is better for set perfection. Tip: Cover with plastic wrap touching the surface to prevent a skin from forming.

This tart is a dream—silky filling with a punchy lemon kick against the sweet, buttery crust. Serve with fresh berries or a drizzle of honey for an extra wow factor.

Mascarpone Frosted Red Velvet Cupcakes

Oozing with luxury, these cupcakes blend the tangy kick of red velvet with the creamy dream of mascarpone frosting. Perfect for when you want to impress without the stress.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 cup of sugar
• 1 tsp of baking soda
• 1 tsp of cocoa powder
• 1/2 tsp of salt
• 1 cup of buttermilk
• 1/2 cup of vegetable oil
• 2 eggs
• 1 tbsp of red food coloring
• 1 tsp of vanilla extract
• 1 tsp of white vinegar
• 8 oz of mascarpone cheese
• 1/2 cup of powdered sugar
• A splash of heavy cream

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking soda, cocoa powder, and salt in a large bowl.
3. In another bowl, mix buttermilk, oil, eggs, food coloring, vanilla, and vinegar until smooth.
4. Combine wet and dry ingredients, stirring just until mixed—overmixing leads to tough cupcakes.
5. Fill liners 2/3 full and bake for 20 minutes, or until a toothpick comes out clean.
6. Cool cupcakes completely on a wire rack before frosting.
7. Beat mascarpone and powdered sugar until smooth, then add heavy cream to reach your desired consistency.
8. Frost each cupcake generously and serve immediately or chill to set the frosting firmer.

Just like that, you’ve got cupcakes that are moist, rich, and topped with a frosting so smooth it’ll have everyone asking for seconds. Try serving them with a dusting of cocoa powder for an extra touch of elegance.

Strawberry Mascarpone Mousse

Here’s how to whip up a dreamy Strawberry Mascarpone Mousse that’ll have everyone begging for the recipe. No fuss, all flavor—let’s dive in.

Ingredients

• 1 cup of fresh strawberries, hulled and sliced
• 1/2 cup of granulated sugar
• 1 tbsp of lemon juice
• 1 cup of mascarpone cheese
• 1 cup of heavy cream
• A splash of vanilla extract
• A couple of mint leaves for garnish

Instructions

1. In a blender, puree the strawberries, sugar, and lemon juice until smooth. Strain to remove seeds if you prefer a smoother mousse.
2. In a large bowl, whisk the mascarpone until creamy. Fold in the strawberry puree gently to keep the mixture light.
3. In another bowl, whip the heavy cream and vanilla extract to stiff peaks. This is your moment to shine—don’t under-whip!
4. Gently fold the whipped cream into the mascarpone mixture in two batches. This keeps the mousse airy and prevents deflating.
5. Divide the mousse into serving glasses. Chill for at least 2 hours to set—patience is key here.
6. Garnish with mint leaves and a few strawberry slices before serving. Boom, you’re done!

Light as air with a creamy texture, this mousse is a strawberry lover’s dream. Serve it in edible chocolate cups for an extra wow factor.

Mascarpone and Chocolate Ganache Cake

Zesty flavors meet decadent dessert in this mascarpone and chocolate ganache cake. Layer up the creamy mascarpone with rich ganache for a show-stopper that’s surprisingly simple to whip up.

Ingredients

• 1 1/2 cups of all-purpose flour
• 3/4 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 2 large eggs
• A splash of vanilla extract
• 1 cup of mascarpone cheese
• 1/2 cup of heavy cream
• A couple of dark chocolate bars, chopped
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch cake pan.
2. Mix flour, sugar, and salt in a bowl. Add softened butter and mix until crumbly.
3. Beat in eggs one at a time, then stir in vanilla extract until just combined.
4. Pour batter into the pan and bake for 25 minutes, or until a toothpick comes out clean. Tip: Don’t overmix to keep the cake fluffy.
5. While the cake cools, heat heavy cream until just simmering, then pour over chopped chocolate. Let sit for 2 minutes before stirring into a smooth ganache.
6. Spread mascarpone over the cooled cake, then drizzle with ganache. Tip: For extra shine, warm the ganache slightly before drizzling.
7. Chill the cake for at least an hour before serving. Tip: Use a hot knife for clean slices.

Perfectly balanced between creamy and rich, this cake pairs amazingly with a bold coffee or a sweet dessert wine. Try garnishing with fresh berries for a pop of color and freshness.

Pumpkin Mascarpone Pie

Unleash the ultimate fall dessert that’ll steal the spotlight at any gathering. This Pumpkin Mascarpone Pie blends creamy richness with spiced sweetness for a bite that’s downright addictive.

Ingredients

• 1 9-inch pie crust, pre-baked
• 1 cup pumpkin puree
• 8 oz mascarpone cheese, room temp
• 1/2 cup brown sugar, packed
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• A pinch of salt
• 1/2 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat your oven to 350°F.
2. In a bowl, whisk together the pumpkin puree, mascarpone, brown sugar, eggs, vanilla, cinnamon, nutmeg, cloves, and salt until smooth. Tip: Ensure all ingredients are at room temperature to avoid lumps.
3. Pour the filling into the pre-baked pie crust, smoothing the top with a spatula.
4. Bake for 45 minutes, or until the center is set but still slightly wobbly. Tip: Cover the crust edges with foil if they start browning too quickly.
5. Let the pie cool completely on a wire rack, about 2 hours.
6. While the pie cools, whip the heavy cream and powdered sugar to stiff peaks. Tip: Chill your bowl and beaters for faster, fluffier whipped cream.
7. Spread or pipe the whipped cream over the cooled pie.

Absolutely dreamy, this pie’s velvety texture and warm spices pair perfectly with the light, airy whipped cream. Serve it chilled with a drizzle of caramel for an extra decadent touch.

Mascarpone Filled Crepes with Caramel Sauce

Perfect for those lazy Sunday brunches or when you’re craving something sweet without the fuss. These mascarpone-filled crepes drizzled with caramel sauce are your ticket to dessert heaven.

Ingredients

• 1 cup all-purpose flour
• A couple of eggs
• A splash of milk
• 1 tbsp melted butter
• A pinch of salt
• 1 cup mascarpone cheese
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions

1. Whisk together flour, eggs, milk, melted butter, and salt in a bowl until smooth. Let the batter rest for 10 minutes—this makes for lighter crepes.
2. Heat a non-stick pan over medium heat. Pour 1/4 cup batter, swirling to coat the pan thinly. Cook for about 2 minutes until edges lift easily.
3. Flip the crepe; cook for another 30 seconds. Repeat with remaining batter. Stack crepes on a plate to keep warm.
4. Mix mascarpone, powdered sugar, and vanilla in a bowl. Spread 2 tbsp of this mixture onto each crepe, then fold or roll.
5. Drizzle with caramel sauce before serving. For extra flair, warm the sauce slightly for easier drizzling.

Silky mascarpone meets the delicate texture of crepes, all tied together with the rich sweetness of caramel. Serve these beauties with a dusting of powdered sugar or fresh berries for a pop of color.

Blueberry Mascarpone Pancakes

Absolutely drool-worthy, these Blueberry Mascarpone Pancakes are your next brunch obsession. Fluffy, creamy, and bursting with berries, they’re a game-changer.

Ingredients

• 1 cup all-purpose flour
• A couple of tbsp sugar
• A pinch of salt
• 1 tsp baking powder
• 1 egg
• A splash of milk
• 1/2 cup mascarpone cheese
• A handful of fresh blueberries
• A knob of butter for the pan

Instructions

1. Whisk together flour, sugar, salt, and baking powder in a large bowl.
2. In another bowl, beat the egg, then mix in milk and mascarpone until smooth.
3. Combine wet and dry ingredients; stir gently. Don’t overmix—lumps are okay.
4. Heat a non-stick pan over medium heat and melt a little butter.
5. Pour 1/4 cup batter for each pancake. Immediately drop a few blueberries on top.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip carefully and cook for another 1-2 minutes until golden.
8. Repeat with remaining batter, adding more butter as needed.

These pancakes are irresistibly tender with pockets of melted mascarpone and juicy blueberries. Try stacking them high with extra berries and a drizzle of maple syrup for the ultimate indulgence.

Mascarpone and Espresso Panna Cotta

Here’s a dessert that’ll make your taste buds dance—silky mascarpone meets bold espresso in this no-bake panna cotta. Perfect for impressing guests or treating yourself.

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup mascarpone cheese
• 1/4 cup sugar
• 1 tbsp espresso powder
• 1 tsp vanilla extract
• 2 1/2 tsp gelatin
• A splash of cold water

Instructions

1. Bloom the gelatin by sprinkling it over a splash of cold water in a small bowl. Let it sit for 5 minutes until spongy.
2. In a saucepan, warm the heavy cream, milk, and sugar over medium heat. Stir until the sugar dissolves—about 3 minutes. Don’t let it boil.
3. Whisk in the mascarpone until smooth. Tip: If lumps form, strain the mixture through a fine sieve.
4. Remove from heat. Stir in the espresso powder and vanilla extract until fully dissolved.
5. Microwave the bloomed gelatin for 10 seconds until liquid. Quickly whisk it into the warm cream mixture.
6. Pour the mixture into 4 ramekins. Chill in the fridge for at least 4 hours, or until set. Tip: Cover with plastic wrap to prevent a skin from forming.
7. To serve, run a knife around the edge of each ramekin and invert onto a plate. Tip: Dip the ramekin in hot water for 5 seconds to loosen easily.

This panna cotta is luxuriously creamy with a deep espresso kick. Serve with a dusting of cocoa or a drizzle of caramel for extra wow.

Raspberry Mascarpone Phyllo Cups

Viral desserts don’t get easier or more impressive than these. Raspberry Mascarpone Phyllo Cups are your next party hit—crispy, creamy, and bursting with berry goodness.

Ingredients

• a pack of mini phyllo cups (15 count)
• a cup of mascarpone cheese
• a splash of vanilla extract
• a couple of tablespoons of honey
• a handful of fresh raspberries
• a sprinkle of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F to crisp up the phyllo cups for 5 minutes. Let them cool on a wire rack.
2. While the cups are cooling, whip the mascarpone with a splash of vanilla and a couple of tablespoons of honey until smooth. Tip: For extra fluffiness, let the mascarpone sit at room temperature for 10 minutes before whipping.
3. Once the cups are cool, spoon or pipe the mascarpone mixture into each cup. Tip: A zip-top bag with a corner snipped off makes for easy piping.
4. Top each cup with a fresh raspberry. Tip: Gently press the raspberry into the mascarpone to secure it.
5. Finish with a light dusting of powdered sugar right before serving for that Instagram-worthy look.

Outrageously simple, yet the contrast of the crispy phyllo, creamy mascarpone, and tart raspberries is a texture dream. Serve these on a sleek platter for a chic touch or pack them in a cute box for a sweet gift.

Mascarpone and Pistachio Cannoli

Unleash your inner pastry chef with this creamy, crunchy twist on a classic. Mascarpone and pistachio cannoli are your ticket to dessert heaven—no passport required.

Ingredients

• 1 cup of mascarpone cheese
• A splash of vanilla extract
• A couple of tablespoons of powdered sugar
• 1/2 cup of shelled pistachios, finely chopped
• A handful of mini chocolate chips
• 6 store-bought cannoli shells

Instructions

1. In a mixing bowl, whip the mascarpone cheese until it’s smooth and fluffy—about 2 minutes.
2. Add a splash of vanilla extract and a couple of tablespoons of powdered sugar to the mascarpone. Mix until everything is well combined.
3. Fold in the finely chopped pistachios and mini chocolate chips into the mascarpone mixture. Save a few pistachios for garnish.
4. Carefully spoon the filling into a piping bag. No piping bag? A zip-top bag with the corner snipped off works just as well.
5. Pipe the mascarpone mixture into each cannoli shell from both ends until full. Pro tip: Don’t overfill, or the shells might crack.
6. Sprinkle the reserved chopped pistachios on the ends of each cannoli for a pop of color and crunch.
7. Serve immediately for the crispiest shells, or chill for up to an hour if you prefer a softer bite.

Devour these cannoli as is, or drizzle with honey for an extra touch of sweetness. The creamy mascarpone paired with the nutty pistachios creates a dessert that’s irresistibly rich yet surprisingly light.

Chocolate Mascarpone Brownies

Unlock the secret to the fudgiest, most decadent brownies you’ll ever taste—Chocolate Mascarpone Brownies. These aren’t just any brownies; they’re a creamy, dreamy game-changer.

Ingredients

• 1 cup of unsalted butter, melted
• 2 cups of granulated sugar
• 3 large eggs, room temp
• 1 tsp of vanilla extract
• 1 cup of all-purpose flour
• 3/4 cup of cocoa powder
• 1/2 tsp of salt
• 1/2 cup of mascarpone cheese
• A handful of chocolate chips for that extra oomph

Instructions

1. Preheat your oven to 350°F and line a 9×9 inch baking pan with parchment paper.
2. In a large bowl, whisk together the melted butter and sugar until it’s all lovey-dovey.
3. Beat in the eggs one at a time, then stir in the vanilla. Pro tip: Room temp eggs blend smoother!
4. Sift in the flour, cocoa powder, and salt. Fold gently—no overmixing, or you’ll toughen them up.
5. Swirl in the mascarpone for that creamy center. Don’t fully mix; you want those marbled vibes.
6. Pour the batter into the pan and sprinkle chocolate chips on top because why not?
7. Bake for 25-30 minutes. Look for a slight wobble in the center—it’ll set as it cools.
8. Let them cool completely before slicing. Patience is key for clean cuts!

Gooey meets creamy in every bite, with a crackly top that’s pure bliss. Serve warm with a scoop of vanilla ice cream for the ultimate indulgence.

Mascarpone and Peach Parfait

Now, let’s dive into this creamy, dreamy dessert that’s as easy to make as it is to devour. Mascarpone and Peach Parfait is your next go-to for a quick, luxurious treat.

Ingredients

• 1 cup of mascarpone cheese (the good, creamy stuff)
• 2 ripe peaches, sliced thin (because texture matters)
• A splash of vanilla extract (just a hint)
• 2 tbsp of honey (for that sweet, sweet drizzle)
• A couple of crushed graham crackers (for that crunch)
• A pinch of salt (to balance the sweetness)

Instructions

1. In a bowl, whip the mascarpone cheese with a splash of vanilla extract until it’s smooth and fluffy. Tip: Cold mascarpone whips better, so keep it chilled until use.
2. Layer the bottom of your serving glass with a spoonful of the whipped mascarpone.
3. Add a layer of thinly sliced peaches on top of the mascarpone.
4. Drizzle a little honey over the peaches, then sprinkle a pinch of salt to enhance the flavors.
5. Repeat the layers until the glass is full, finishing with a layer of mascarpone on top.
6. Sprinkle crushed graham crackers over the final layer for that essential crunch. Tip: For extra flavor, toast the graham crackers before crushing.
7. Chill in the fridge for at least 30 minutes before serving to let the flavors meld. Tip: The longer it chills, the better it tastes, so patience is key.

Dig into layers of creamy mascarpone, juicy peaches, and crunchy graham crackers for a dessert that’s all about contrast. Serve it in clear glasses to show off those beautiful layers, or mix it up with different fruits for a seasonal twist.

Mascarpone Ice Cream with Balsamic Strawberries

Forget everything you know about ice cream—this mascarpone version with balsamic strawberries is a game-changer. Creamy, tangy, and just the right amount of sweet, it’s the dessert you’ll crave all summer.

Ingredients

• 2 cups of heavy cream (go for the good stuff)
• 1 cup of mascarpone cheese (the star of the show)
• 3/4 cup of sugar (because sweet is essential)
• A splash of vanilla extract (for that cozy flavor)
• A couple of cups of fresh strawberries (washed and hulled)
• 2 tbsp of balsamic vinegar (trust us on this)
• 1 tbsp of sugar (for the strawberries)

Instructions

1. In a large bowl, whip the heavy cream until soft peaks form. Tip: Chill your bowl and beaters first for quicker whipping.
2. Gently fold in the mascarpone, 3/4 cup of sugar, and vanilla extract until just combined. Overmixing is the enemy of fluffiness.
3. Pour the mixture into a loaf pan, cover with plastic wrap, and freeze for at least 6 hours. Patience is key here.
4. While the ice cream sets, slice the strawberries and toss them with 1 tbsp of sugar and the balsamic vinegar. Let them sit at room temperature for 30 minutes to macerate. Tip: The vinegar brings out the strawberries’ natural sweetness.
5. Serve the ice cream scooped into bowls, topped with the balsamic strawberries. For an extra touch, drizzle a little balsamic reduction over the top.

Get ready for the creamiest, most luxurious ice cream experience. The mascarpone adds a rich depth, while the balsamic strawberries cut through with a bright, tangy contrast. Try serving it sandwiched between two shortbread cookies for an next-level ice cream sandwich.

Mascarpone and Almond Biscotti

Fancy a twist on classic biscotti? These Mascarpone and Almond Biscotti are your next baking project—crispy, creamy, and utterly dunkable.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of mascarpone cheese
• 1/2 cup of whole almonds, roughly chopped
• 1 egg
• A splash of vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the flour, sugar, and salt until they’re best friends.
3. Add the mascarpone, egg, and vanilla extract to the dry ingredients. Mix until the dough comes together—no need for perfection here.
4. Fold in the chopped almonds gently. They’re the star of the show.
5. Shape the dough into a log about 12 inches long on your prepared baking sheet. Pro tip: Wet your hands to prevent sticking.
6. Bake for 25 minutes until the log is golden and firm to the touch. Let it cool for 10 minutes—patience is key.
7. Slice the log diagonally into 1/2-inch pieces. Lay them cut side down on the baking sheet.
8. Bake again for 10 minutes, flip each piece, then bake for another 10 minutes until they’re golden and crisp. Watch closely to avoid over-browning.

These biscotti strike the perfect balance between crunchy and creamy, with almonds adding a nutty crunch. Serve them with a bold espresso or dip them in dark chocolate for an extra indulgent treat.

Mascarpone and Cherry Clafoutis

Unlock the secret to impressing your brunch crowd with this creamy, dreamy Mascarpone and Cherry Clafoutis. It’s the perfect mix of sophistication and simplicity, baked to golden perfection.

Ingredients

• 1 cup of all-purpose flour
• 3/4 cup of granulated sugar
• A pinch of salt
• 3 large eggs
• 1 cup of whole milk
• A splash of vanilla extract
• 1/2 cup of mascarpone cheese
• 2 cups of fresh cherries, pitted
• A couple of tbsp of powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F and butter a 9-inch pie dish.
2. In a large bowl, whisk together the flour, sugar, and salt.
3. Beat in the eggs one at a time, then stir in the milk and vanilla until smooth.
4. Gently fold in the mascarpone until just combined—don’t overmix to keep it fluffy.
5. Scatter the cherries evenly in the pie dish, then pour the batter over them.
6. Bake for 45 minutes, or until the edges are golden and the center is set but still slightly jiggly.
7. Let it cool for 10 minutes, then dust with powdered sugar before serving.

Now, the clafoutis emerges with a custardy center, studded with juicy cherries, and a lightly crisp edge. Serve it warm with a dollop of extra mascarpone for that Instagram-worthy brunch moment.

Mascarpone and Coconut Macaroons

Elevate your dessert game with these creamy, dreamy mascarpone and coconut macaroons. They’re the perfect mix of chewy and tender, with a hint of luxury from the mascarpone.

Ingredients

• 2 cups of sweetened shredded coconut
• 1/2 cup of mascarpone cheese
• 1/4 cup of granulated sugar
• A splash of vanilla extract
• 2 large egg whites
• A pinch of salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the shredded coconut, mascarpone, sugar, and vanilla extract until well combined.
3. Tip: For extra flavor, toast the coconut lightly before mixing.
4. In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form.
5. Gently fold the beaten egg whites into the coconut mixture to keep the air in.
6. Tip: Use a spatula and fold in a figure-eight motion for the best results.
7. Scoop tablespoon-sized portions of the mixture onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 20-25 minutes, or until the macaroons are golden brown on the edges.
9. Tip: Rotate the baking sheet halfway through for even browning.
10. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

How these macaroons turn out is nothing short of magical—crispy on the outside, moist on the inside, with the mascarpone adding a subtle richness. Serve them with a drizzle of dark chocolate or a dollop of whipped cream for an extra indulgent treat.

Mascarpone and Dark Chocolate Truffles

Zesty meets decadent in these no-bake Mascarpone and Dark Chocolate Truffles. Roll up your sleeves—this is dessert, simplified.

Ingredients

• 8 oz mascarpone cheese, softened
• a cup of dark chocolate chips
• a couple of tbsp cocoa powder
• a splash of vanilla extract
• a pinch of salt

Instructions

1. Melt the dark chocolate chips in a microwave-safe bowl in 30-second bursts, stirring in between, until smooth. Tip: Don’t overheat to avoid seizing.
2. Fold the melted chocolate into the softened mascarpone until fully combined. Tip: Room temp mascarpone blends easier.
3. Stir in the vanilla extract and a pinch of salt for that flavor pop.
4. Chill the mixture in the fridge for 2 hours, or until firm enough to handle. Tip: Speed it up in the freezer for 30 minutes if impatient.
5. Scoop tablespoon-sized portions, roll into balls, then coat each in cocoa powder.
6. Chill again for 10 minutes to set. Serve cold or at room temp.

Amazingly creamy with a rich chocolate punch, these truffles are a crowd-pleaser. Try rolling them in crushed nuts or coconut flakes for extra crunch.

Mascarpone and Fig Crostini

Elevate your snack game with these Mascarpone and Fig Crostini—creamy, sweet, and crunchy all in one bite. Perfect for those last-minute gatherings or when you’re just feeling fancy.

Ingredients

• a baguette, sliced into 1/2-inch pieces
• a cup of mascarpone cheese
• a handful of fresh figs, sliced
• a drizzle of honey
• a sprinkle of sea salt
• a couple of thyme sprigs for garnish

Instructions

1. Preheat your oven to 375°F. Lay the baguette slices on a baking sheet in a single layer.
2. Toast the slices for about 5-7 minutes until they’re golden and crisp. Let them cool for a minute—this prevents the mascarpone from melting too fast.
3. Spread a generous dollop of mascarpone on each crostini. The cooler the bread, the better it holds the cheese.
4. Top each with a couple of fig slices. Pro tip: if your figs aren’t super ripe, a quick roast in the oven can sweeten them up.
5. Drizzle with honey. A little goes a long way, so start light and add more if needed.
6. Finish with a tiny pinch of sea salt and a thyme leaf or two. The salt makes the sweet flavors pop.

You’ll love the contrast of the creamy mascarpone with the juicy figs and the crunch of the toast. Try serving these on a wooden board for that Instagram-worthy look.

Mascarpone and Hazelnut Spread Sandwich Cookies

Whip up these decadent Mascarpone and Hazelnut Spread Sandwich Cookies for a treat that’s creamy, crunchy, and utterly irresistible. Perfect for when you need a sweet pick-me-up that feels a bit fancy but is seriously easy to make.

Ingredients

• 1 cup of all-purpose flour
• A pinch of salt
• 1/2 cup of unsalted butter, softened
• 1/4 cup of granulated sugar
• 1/2 cup of mascarpone cheese
• A generous dollop of hazelnut spread
• 1 tsp of vanilla extract

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl, mix the flour and salt together. Set aside.
3. Cream the butter and sugar together until light and fluffy. Tip: This takes about 3 minutes with an electric mixer.
4. Beat in the mascarpone and vanilla extract until just combined.
5. Gradually add the flour mixture to the wet ingredients, mixing until a dough forms. Tip: Don’t overmix to keep the cookies tender.
6. Roll the dough into small balls, place on the baking sheet, and flatten slightly with your fingers.
7. Bake for 12-15 minutes or until the edges are just golden. Tip: They’ll firm up as they cool, so don’t overbake.
8. Let the cookies cool completely, then spread a layer of hazelnut spread on the flat side of one cookie and sandwich with another.

Light as air with a rich, nutty center, these cookies are a dream. Try serving them with a dusting of powdered sugar or alongside a cup of strong espresso for the ultimate indulgence.

Mascarpone and Orange Blossom Baklava

Oozing with decadence, this twist on classic baklava swaps traditional honey for a creamy mascarpone and fragrant orange blossom water combo. Layer, bake, and devour—it’s that simple.

Ingredients

• 1 pack of phyllo dough, thawed
• A stick and a half of butter, melted
• 2 cups of walnuts, finely chopped
• A cup of mascarpone cheese
• A splash of orange blossom water
• A couple of tablespoons of sugar
• A pinch of salt

Instructions

1. Preheat your oven to 350°F—no guessing, just set it.
2. Brush a 9×13 inch baking dish with melted butter, getting every corner.
3. Layer half the phyllo sheets in the dish, brushing each with butter—yes, every single one.
4. Mix walnuts, sugar, and salt in a bowl, then sprinkle evenly over the phyllo.
5. Whisk mascarpone with orange blossom water until smooth, then dollop over the walnut layer.
6. Top with remaining phyllo sheets, buttering each layer as before.
7. Cut into diamonds or squares before baking—trust me, it’s easier now.
8. Bake for 30-35 minutes until golden and crisp—watch for that perfect color.
9. Let it cool slightly before serving; patience pays off with crisp layers.

Unbelievably crisp layers give way to a creamy, floral center—serve warm with a dusting of powdered sugar or a side of vanilla ice cream for extra indulgence.

Conclusion

Exploring these 23 delicious sweet mascarpone recipes opens up a world of dessert possibilities that are sure to delight any sweet tooth. Whether you’re a seasoned baker or just starting out, there’s something here for everyone. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these tasty treats too. Happy baking!

Bella Bacinos