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a cool 29 degrees and blue skies. Milan gets it humid but up here on the lakes and the mountains...

Yes Blondie I go with that in fact if it was not for the fat content this should be in everones fridge as it can replace so much and improve so much.
Go on just stick your finger in and have a lick...

My goodness, you've all been so helpful! I've no excuses now for not knowing what to do with it!
Thanks everyone x

and I'll add one tip aswell. Beat into cold custard untill thick and creamy and use to make your trifles and fruit flans instead of your basic egg custard mix.

Hi Martino, that is sound advice, I think I could become an addict, I love it with anything but dont buy it now unless a specific recipe in mind. If it stays in the fridge I have to find it a home, which unfortunatley involves serious calorie intake.

cheers martino
by the way what the weather like in Northern Italy got to be better than here its piddling down and only 12 degrees.

Well...

Think of Marscapone as a double cream or a sour cream rather than a cheese.

Use it as is or slacken a little for use with hot food ie Mexican as a substitute for sour cream.

Add to mashed potatoes replacing the butter.

Put into caseroles instead of creme fresh.

Use in deserts like cheese cakes by sweetening and making lighter say with egg whites.

Marscapone is deadly it is not to be use all the time. Once you realize you can just put your finger in the tub and eat it naked you will realize what you have been missing and what you can use it for. SO dont do it!!!

If you are making a risotto, instead of adding butter, add mascarpone right at the end of cooking, stir and then leave for a couple of minutes with pot lid on and then serve. Really nice and creamy and kinda rounds the whole thing off - just a big tablespoon roughly

Hi Estelle, why not do a cheese cake, I make one with baileys and orange, but I use chocolate hob nobs for the base instead of the plain digestives, I also find when you make the orange syrup it hepls to add a gelatine leaf before adding it to the cheese as it doesnt always set when adding so much liquid to the cheese.

Hi Estelle2
If you fancy a dessert, just beat the mascarpone with vanilla-infused sugar, spread into a sweet pastry shell and top with sliced fresh fruit. Dead simple, especially if you keep some uncooked pastry shells in the freezer.

Estelle2 -

If you type Mascarponi in the search box at the top of the page and select Recipes from the drop down menu, you will find loads of ideas.

Thanks Jenster and Lesley, I love the sound of those recipes - i'm away to roast tomatoes for that sauce right away - sounds brill!

There's a recipe for mascarpone and gorgonzola tart served with balsamic onions in this month's Delicious magazine. I'm going to give it a try for a starter when we have friends to dinner soon.

Hi Estelle2,
you can use it to make nice creamy sauces for pasta and the like, i use roasted tomatoes and mascarpone. blend the toms after roasting them, and seive, then warm in a pan, adding the marscapone bit by bit until melted in - fab over pasta. also it is nice to make ice cream with because of the high fat content. also nice with figs and honey - hope this helps.