23 Dreamy Ways to Use Mascarpone
Ever tried a new mascarpone recipe, only to find yourself left with a mostly full carton left over? We’ve all been there. But while you wonder what to do with that mascarpone, don’t—we repeat, don’t—let it waste away in the fridge. You can use this thick, tangy spread (essentially the Italian version of cream cheese) in countless sweet or savory dishes. Anywhere cream cheese or sour cream can go, so can mascarpone.
Typically made by heating heavy cream with citric acid or lemon juice, mascarpone cheese has a higher fat content than American cream cheese (about 60–75%, compared to around 33%). This makes the creamy spread an excellent choice for no-bake cheesecake recipes, frostings, and mousses, as it provides more structure and body than other dairy products. But the uses for mascarpone extend past the sweet realm: Finish pasta sauces with a dollop of the stuff for extra silkiness, or add it to lasagna for an ultra-creamy, velvety filling.
We even have instructions for making your very own mascarpone cheese—it’s easier than you might think. And if you’re still looking for ideas on how to use mascarpone, there’s always the option of smearing it on crackers or seedy toast. Maybe add a dollop of jam, maybe not—this tangy cheese can shine all on its own.
Photo by Joseph De Leo, Food Styling by Erika Joyce3/23Vegetarian Lasagna With Easy Roasted Tomato Sauce
The problem: Grocery-store ricotta can tend to be watery. The solution: Add extra richness to your lasagna filling by cutting the ricotta with mascarpone cheese. You can use mascarpone to enrich other Italian classics too, like Chicken Marsala.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton4/23Tre Latte Olive Oil Cake
You can make this tres leches-inspired cake up to 3 days in advance; top it with a swoosh of mascarpone frosting, a sprinkle of lemon zest, and an extra drizzle of olive oil before serving.
Photo by Elizabeth Coetzee, Food Styling by Stevie Stewart5/23Mascarpone-Filled Cake With Sherried Berries
For your next summer gathering, skip the fussy layer cake: This easy, sophisticated, and make-ahead friendly dessert is just right for any occasion. To make it, sandwich a halved layer of tender buttermilk cake with fluffy whipped mascarpone, then top with a pile of sherry-macerated berries.
Photograph by Isa Zapata, Food Styling by Pearl Jones, Prop Styling by Beth Pakradooni6/23Bananas Flambé
For a dessert course with plenty of drama, try this saucier version of classic bananas Foster. You’ll thicken the pan sauce with a little heavy cream to create a silky, butterscotch-y topping.
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich8/23Tiramisu Bundt Cake
This tiramisu-inspired cake gets its signature flavor from a coffee soak and cocoa powder dusting. Slice into the cake to reveal a ripple of creamy mascarpone filling.
Photograph by Isa Zapata, Food Styling by Thu Buser, Prop Styling by Nicole Louie10/23Blackberries and Vanilla Cream With Crispy Puff Pastry
This easy recipe employs a few smart shortcuts—like sheets of store-bought puff pastry and faux pastry cream, made by cutting thick mascarpone with heavy cream—to make an eye-catching dessert.
11/23Sour Cherry and Lemon Ice-Box Cake
Sour cherries may be elusive, but they’re worth seeking out (fresh or frozen) for this no-bake dessert recipe. It’s got layers of sharp, creamy lemon curd and store-bought cookies that soften into a cakelike texture as the dessert chills.
Charles Masters, food styling by Chelsea Zimmer13/23Grilled Zucchini Bread With Mascarpone and Berries
Have the end of a loaf of zucchini bread hanging on the counter? Slice it, grill until the edges are caramelized, and top with a generous dollop of mascarpone cheese.
Tina Rupp14/23Nutella Pie
Channel Ferrero Rocher vibes by whipping mascarpone with Nutella for an almost cheesecake-like filling. Spread in a chocolate cookie crumb shell, it makes a sliceable pie, perfect for warm-weather gatherings.
Photo by Romulo Yanes15/23Espresso and Mascarpone Icebox Cake
Falling somewhere between tiramisu and ice cream cake, this frozen dessert stacks layers of mascarpone mousse with chocolate wafer cookies and espresso whipped cream.
Photo by Leigh Besich16/23Black-and-White Pancake Cake
Ultra-thin layers of syrup-spiked chocolate cake sandwich a maple-mascarpone cream filling in this showstopping pancake stack, which works for brunch or dessert.
Craig Cutler18/23Limoncello Gelato
Make your own booze-spiked gelato by stirring limoncello (an Italian lemon liqueur) into a custard base before churning. Enjoy al fresco, pretending you’re at a seaside café in Italy.
Photo by Shutterstock19/23Classic Whipped Cream
The variation listed below this recipe presents a surefire way to upgrade homemade whipped cream: Add mascarpone. Mixing heavy cream and mascarpone creates a thick, billowy topping, finished with a hint of vanilla.
Marcus Nilsson20/23Summer Cannoli
This simple recipe channels the flavor of a cannoli into a parfait-style dessert, ready in just 20 minutes. Once you whip up the filling (a creamy mixture of mascarpone, ricotta, vanilla, and orange zest), it’s as simple as layering all the components—including toasted cake and pistachios for textural contrast—in small trifle glasses.
Photo by Chelsea Kyle, and Anna Stockwell21/23Carrot Pizza With Fontina and Red Onion
Mascarpone isn’t just for dessert: Use it to enrich a vibrant carrot purée, which acts as the base layer for this springtime pizza. The toppings are flexible here: We call for fontina, red onions, and carrot tops or arugula, but you could sub in another cheese (like mozzarella) or add dollops of pesto.
Chris Gentile22/23Rhubarb-Mascarpone Mousse Cake
Already baked a rhubarb pie with the spring’s first stalks? For your next baking project, try this stunning seasonal entremet. The filling is made by simmering the rhubarb stalks in simple syrup, then thickening the cooking liquid with gelatin. Once the mixture has cooled, you’ll fold it into the whipped mascarpone. Finish the elegant dessert with a tart, glossy, jewel-toned glaze.
23/23Mascarpone
