Mascarpone Berry Pots! – – Mascarpone cheese, Cream cheese, heavy cream, vanilla, sugar, graham cracker crumbs, butter (melted),
| Prep Time | 15 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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Ingredients
- 1 1/4 cups Mascarpone cheese
- 1/3 cup Cream cheese
- 3/4 cup heavy cream
- 1 tsp vanilla
- 5 tbsp sugar
- 3/4 cup graham cracker crumbs
- 1/3 cup butter melted
- 2 tbsp sliced almonds
- 2-3 strawberries sliced
- 8 blackberries
- pinch of salt
Ingredients
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Instructions
- Mix together melted butter and graham cracker crumbs until well blended.
- Gently press 2 tablespoons of crumb mixture into the botton of each jar and set aside.
- Whip cream to stiff peaks and set aside.
- In a mixer, cream together mascarpone cheese and cream cheese until blended.
- Add vanilla, sugar, salt and mix until combined.
- Using a spatula, gently fold the whipped cream into the cheese mixture.
- Spoon filling equally into the 4 jars on top of the crumb mixture.
- Top each jar with 1/2 of a sliced strawberry and 2 blackberries.
- Sprinkle with 1/2 tablespoon of almonds.
- Enjoy!
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How to Make Tiramisu at Home! – – egg yolks, sugar, Mascarpone cheese, heavy cream, ladyfingers (soft or
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 6 egg yolks
- 1 cup sugar
- 1 1/4 cups Mascarpone cheese
- 1 3/4 cup heavy cream
- 2 packages ladyfingers soft or crispy variety
- 1 cup coffee cooled
- 1-2 tbsp cocoa powder to taste
Ingredients
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Instructions
- Whisk egg yolks and sugar constantly for 10 minutes over a double boiler.
- In a separate bowl, whip cream to stiff peaks and set aside.
- Fold mascarpone cheese into egg mixture.
- Gently fold whipped cream into egg/cheese mixture and set aside.
- Quickly dip each ladyfinger in coffee and line the bottom of a 9x13 pan with ladyfingers.
- Spoon 1/2 of the cream mixture over the lady fingers and smooth to cover.
- Repeat dipped ladyfinger and cream mixture process for 1 more layer.
- Sprinkle with cocoa powder to taste.
- Refrigerate at least 3 hours to overnight before serving.
- Can be stored in the fridge for 3-4 days.
- Enjoy!
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Blueberry Scones! – – flour, sugar (plus more to sprinkle on scones), baking soda, salt, salted butter (cold
| Prep Time | 20 minutes |
| Cook Time | 22-24 minutes |
| Servings |
servings
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Ingredients
- 2 cups flour
- 3 tbsp sugar plus more to sprinkle on scones
- 1 tbsp baking soda
- 3/4 tsp salt
- 6 tbsp salted butter cold and cut into small pieces
- 1 tsp lemon zest
- 1 1/2 cups blueberries
- 2 eggs
- 1/3 cup heavy cream plus more to brush on the scones
Ingredients
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Instructions
- Preheat oven to 400 Degrees. Line a baking sheet with parchment paper.
- In a large bowl, add flour, sugar, baking powder, and salt.
- Use a pastry cutter or 2 knives to cut the butter into the dry ingredients until resembles a crumblike texture.
- Mix lemon zest and blueberries into the dry ingredients.
- Whisk together cream and eggs.
- Make a well in the center of the dry ingredients and pour the cream/egg mixture in the center.
- Use a fork to gently incorporate the wet and dry ingredients together.
- Place the dough onto a lightly floured surface and knead a few times to form a dough ball.
- Shape the dough into a 1 and 1/2 inch thick square. Cut into 4 equal pieces and then cut each square in half to form 8 triangles.
- Place scones on baking sheet. Brush with heavy cream and sprinkle with sugar.
- Cook 22-24 minutes until golden brown.
- Enjoy!
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