Once burned, twice shy, I decided to start simple, adding a few spoonfuls of Italian mascarpone. Despite initial reservations, the result was pleasantly surprising. The mascarpone blended effortlessly with some frozen berries and water - and dolloping another spoonful on top, it resembled a cheesy parfait. The first taste revealed a delightful creaminess, which softened some of the tang from the harsher-tasting berries like blackcurrants. Delicious.
There are three different types of dessert people: cake people, custard people and pastry people. I'm very much a custard person, here for silky, creamy fillings and tiramisu delivers every time. When it comes to eating it, especially after a feast like Thanksgiving, there's a lightness to the layers of soft cream and caky soaked ladyfingers that lets you enjoy bite after bite without feeling too stuffed.
This mascarpone cheesecake is rich, creamy, and effortlessly elegant. It's a perfect dessert for special occasions or any time you want to impress. The buttery graham cracker crust holds together beautifully, while the mascarpone adds a luxuriously smooth texture to the filling and a squeeze of fresh lemon juice adds bright flair. A simple sour cream topping ensures the presentation is pristine, while a final sprinkle of crushed graham crackers adds welcome crunch to every bite.
To make homemade mascarpone cheese, just add 2 cups of heavy cream to a saucepan over medium heat. Once simmering, monitor it until it reaches a temperature between 180 and 185 degrees Fahrenheit.